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Super-Skinny Stuffed Pointed Pepper

To maintain my weight I really do eat very healthy during the week, I have a pretty tight eating regime. HOW does she keep that up you think. First: because I exercise quite a bit (check out my post from yesterday that also appeared on Style My Day ). I find it such a waste to completely ruin a good workout by driving to the Mac afterwards (which is delicious though). So working out and eating healthy reinforce each other for me! Second : I eat a lot of variety and always choose easy dishes, so healthy food is never boring for me. Third: on the weekends I let go of the reins a bit 🙂 So that means, drinking wine in the evening and then I am a bit easier in my food choices. I think everyone knows the 80/20 rule by now? 80% of the time "strict" and 20% all you can eat (no kidding). But if you stick to that you REALLY lose weight and it's easy to maintain!

Ok today Thursday, that means today a delicious and really SUPER SKINNY dish! I also love the look of these pointed peppers.
A note about this dish though. I used black quinoa here. I have now made this dish 2 times and the second time I used white quinoa. Black is even more nutty in flavor and has more of a bite. If you like that then the black is suitable. Really looks much nicer too! But personally, I like the white quinoa better because it's slightly softer in both flavor and texture. But that's Up-To-You!


  • small cup filled with uncooked quinoa
  • 8 large scampi
  • handful of coriander
  • 1 pointed bell pepper
  • 1 teaspoon ginger powder
  • 1 teaspoon ground lemon peel
  • 1 teaspoon olive oil
  • 1 clove of garlic pressed
  • 1 stalk of spring onion
  • 1 tablespoon of soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon rice wine vinegar
  • pepper and salt to taste
  • pinch of chili pepper

How to

  1. Cook the quinoa by first washing it well and then putting it in a pan with 1 part quinoa and 1.5 parts water. Bring to a boil and then let it cook on low heat for 12 minutes. Look after it if any water needs to be added, but for me the quinoa is always perfect this way.

  2. Preheat the oven to 200 degrees. Chop the prawns into small pieces. Make a mixture of the garlic, olive oil, ginger powder, lemon zest, pepper, salt and chili pepper and add it to the prawns. Stir this well and spread it on a baking dish. Then put this in the oven for 10 minutes.

  3. Make a dressing by mixing the soy sauce, mirin and rice wine vinegar.

  4. Chop the cilantro, cut the spring onion into rings. Wash the pointed bell pepper and cut it in half. remove the seeds and seeds.

  5. Now you are going to mix the quinoa with the scampi and dressing (don't throw in all the quinoa right away, of course I don't know how big the cup you used was, so add half first)

  6. Stir this well, add the cilantro and spring onion and fill the pointed peppers with this mixture.

  7. Put this in the oven for another 10 minutes or so so that everything is nice and warm.

  8. Delicious with a green salad.


Super skinny stuffed bell bell pepper

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