NUTRITION

SERVINGS

INGREDIENTS

1/4 cup dry Quinoa

1/2 cup cooked Black Beans

1/4 cup cooked Chickpeas

4 large Egg Whites

2 tbsp Feta Cheese

1 medium Bell Pepper

1/8 cup Corn

1/4 cup Cherry Tomatoes

1/8 cup chopped Onion

1 tsp Olive Oil

Lemon juice, zest, cumin, chili powder, salt & pepper

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the top off the bell pepper and carefully remove the seeds and membranes.

• 2

  Rinse the quinoa under cold water. In a small pot, combine the quinoa with water (using a 1:2 ratio) and a pinch of salt. Bring to a simmer and cook until the quinoa is fluffy, about 12-15 minutes.

• 3

  In a skillet, heat the olive oil over medium heat. Sauté the chopped onion until softened, then add the cherry tomatoes, corn, black beans, and chickpeas. Stir in cumin, chili powder, salt, and pepper to taste.

• 4

  Once the quinoa is cooked, fold it into the vegetable mixture. Stir in the egg whites carefully; allow the residual heat to start cooking them slightly without scrambling completely.

• 5

  Add lemon zest and a splash of lemon juice to brighten the filling. Remove the skillet from heat and gently fold in the feta cheese.

• 6

  Stuff the prepared bell pepper with the quinoa and vegetable mixture, packing it well.

• 7

  Place the stuffed bell pepper on a baking dish and roast in the preheated oven for 15-20 minutes, until the pepper is tender and the filling is heated through.

• 8

  Serve warm and enjoy this zesty, protein-packed, nutritious meal.