Spinach, Beetroot & Quinoa Stuffed Peppers

• Cut the peppers in half and remove the seeds.
• Wilt the spinach gently in a pan.
• Mix the quinoa, beetroot, spinach and pumpkin seeds together.
• Spoon the filling into the peppers.
• Bake at 190°C for 30 minutes.
• Garnish with fresh parsley before serving.

Why it’s good

These stuffed peppers are a colourful replacement for traditional stuffed pepper recipes. Beetroot and spinach both provide dietary nitrates that support nitric oxide production, while pumpkin seeds contribute magnesium, which helps maintain healthy muscle and blood vessel function. Quinoa provides slow-release carbohydrates to fuel the body without large blood sugar spikes.