Salmon and Quinoa Stuffed Bell Peppers
Deliciously baked bell peppers stuffed with a high-protein mixture of salmon, quinoa, and vegetables, perfect for a quick and healthy meal.
10 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
35g protein
30g carbs
16g fat
Ingredients
For 4 servings
- 600 g salmon fillet
- 1 cup quinoa
- 4 red bell peppers
- 1 cup frozen peas
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 lemon
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook the quinoa according to packet instructions.
- 3
While quinoa is cooking, dice the onion and mince the garlic.
- 4
Heat 1 tbsp of olive oil in a pan over medium heat. Sauté onion and garlic until soft.
- 5
Add salmon fillet to the pan, breaking it apart with a spoon, and cook until fully done, about 4-5 minutes.
- 6
Stir in frozen peas and cook for an additional 2 minutes.
- 7
Add cooked quinoa to the salmon mixture; season with salt, pepper, and juice of one lemon.
- 8
Cut the tops off the bell peppers and remove seeds.
- 9
Brush the outside of the peppers with the remaining olive oil.
- 10
Stuff each bell pepper with the salmon and quinoa mixture.
- 11
Place stuffed peppers in a baking dish and bake for 10 minutes until peppers are tender.
- 12
Serve warm.
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