- Kalorien
- 562
- Eiweiß
- 34 g
- Kohlenhydrate
- 77 g
- Fett
- 13 g
Pro Portion · Zeit: 30 Min.
- Vegetarisch
- Glutenfrei
Zutaten (1 Portion)
- Paprika300 g
- Quinoa (roh)50 g
- Kichererbsen (gekocht)80 g
- Kirschtomaten100 g
- Light-Mozzarella80 g
Zubereitung
- Cook the quinoa in salted water for 15 minutes and heat the oven to 200 °C (400 °F).
- Halve the bell peppers and fill them with the quinoa, chickpeas, halved cherry tomatoes, garlic and basil.
- Top with torn mozzarella and bake for 15 minutes.