Description
A delicious and healthy stuffed vegetable roll filled with fresh ingredients.
Ingredients
Scale
- 2 large bell peppers
- 1 medium zucchini
- 1 medium eggplant
- 1 cup cooked quinoa
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh parsley
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Slice bell peppers, zucchini, and eggplant lengthwise into thin strips.
- In a bowl, mix quinoa, diced tomatoes, parsley, olive oil, salt, and black pepper.
- Place a spoonful of the quinoa mixture onto each vegetable strip.
- Roll the vegetables tightly around the filling.
- Place rolls on a baking sheet and bake for 20-25 minutes.
- Serve warm.
Notes
- You can substitute quinoa with rice or couscous.
- Add cheese for extra flavor if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: stuffed vegetable roll, healthy, vegetarian, Mediterranean