Low-Carb Stuffed Peppers

A very tasty dish that goes as a side dish and as a main course. A vegetarian or vegan dish can be prepared with vegetarian mincemeat or soy flakes or nuts.


12 large peppers for filling – a colorful dish can have three red peppers, three orange and three yellow. The green peppers are less recommended. If you use small peppers, then you need 16 peppers

1.5 cup quinoa

1.5 cup water

1 kg low fat mincemeat (vegetarians can be replaced with vegetarian mincemeat or soy flakes)

2 large onions finely chopped

1 package pine nuts

3 grated carrots

1/2 a bundle of finely chopped dill

1 tablespoon sweet paprika

Salt and pepper to taste

2 tablespoons tomato paste

1/2 cup water


Cook the quinoa with 1.5 cups of water. Bring to a boil and lower the heat. When the water evaporates, turn off. The quinoa should be half-cooked.

Saute the onion on an oil spray or a little coconut or olive oil.

Mix the quinoa, steamed onion and the rest of the ingredients except for the tomato paste and extra water.

Cut the top of the peppers, clean the seeds and fill the peppers about three-quarters of the height. put the tops on top of the stuffed peppers.

Arrange densely in a baking pan with high edges.

Mix the tomato paste with the remaining water, season with salt, pepper and paprika and pour into the pan. There’s no need for a lot of liquids because the quinoa will absorb the liquids the peppers secrete. You only need a little liquid in the pan to prevent the peppers from sticking.

Bake in an oven that is heated to 200 degrees for about 40-45 minutes.


You can fill a lot of different vegetables with this mixture.

Peppers, onions and tomatoes can be baked in the oven without the need for sauce.

Cabbage, zucchini and vine leaves cook in a pot with sauce.


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