Of which 3.8 g sugars and 1.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (bell pepper) · Complete protein (quinoa) · Magnesium (quinoa)
Allergens none
Quinoa and olive stuffed peppers
A complete vegan meal, colorful and easy to take to work.
Ingredients
- 2 large bell peppers, red and yellow (300 g / 10½ oz)
- 150 g (5½ oz) cooked quinoa
- 1 medium tomato, chopped (130 g / 4½ oz)
- 50 g (1¾ oz) pitted black olives
- 10 g fresh oregano
- 1½ tbsp extra-virgin olive oil (15 g / ½ oz)
- salt and black pepper, to taste
Method
- Cut the tops off the peppers and clean out all the seeds.
- Mix the quinoa with the tomato, olives, oregano, olive oil, salt and pepper.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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