Ingredients
- 4 bell peppers (washed, cut and hollowed out)
- 2 cups cooked quinoa
- 2 cans of crab meat (120 grams each)
- 6 oz. goat cheese
- 8 oz. fresh spinach (for the recipe & garnish)
- 2 tsp. Baltimore Bay Line seasoning
- Salt & Pepper (to taste)
- ΒΌ cup panko breadcrumbs
- 2 tsp. olive oil
- Fresh parsley (for garnish)
- Lemon wedges
Recipe Description
Quinoa Stuffed Bell Peppers are packed with protein and the flavours of crab, spinach and goat cheese. Perfect, tasty one dish dinner. Great meatless alternative. Make a huge batch and have great leftovers for another busy day during the week.
Eating the colours of the rainbow is easy with this great tasting dish.
