Stuffed Peppers with Quinoa and Pasteurized Feta

Introduction

During pregnancy, especially in the third trimester, space in your belly often feels tight. These stuffed peppers with quinoa and pasteurized feta provide valuable energy without sitting too heavily in your stomach. They are a wonderful way to treat yourself to a nourishing meal.

Ingredients

• 3 large bell peppers (color of your choice)
• 100 g quinoa
• 250 ml vegetable broth
• 150 g pasteurized feta cheese
• 1 small zucchini
• 1 tablespoon olive oil
• A handful of fresh parsley
• A pinch of salt and pepper

Preparation

1. Preheat your oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
2. Rinse the quinoa with hot water and cook it in the vegetable broth according to the package instructions.
3. Slice the bell peppers in half lengthwise and remove the seeds.
4. Finely dice the zucchini and sauté it briefly in a pan with olive oil.
5. Mix the cooked quinoa with the zucchini and the crumbled, pasteurized feta.
6. Season the mixture with chopped parsley, salt, and pepper.
7. Fill the pepper halves with the quinoa mixture and place them in a baking dish.
8. Bake the stuffed peppers in the oven for about 25 to 30 minutes until they are tender.

Good to know

You can easily prepare the quinoa filling a day in advance and store it in the fridge. Leftovers also taste great reheated the next day. Pasteurized feta is a safe and delicious choice during pregnancy.

If it's hard right now

If heartburn is bothering you, opt for red or yellow bell peppers, as they are often milder than green ones. You can also peel the peppers or hollow out zucchinis instead, which is sometimes even gentler on the stomach.

Note

For individual questions about your diet during pregnancy, it is always best to consult your obstetrician, gynecologist, or midwife.