Day 10 – Healthy Doesn’t Have to Be Boring! | Stuffed Bell Peppers with Skyr Sauce

Quinoa Paneer Stuffed Bell pepper

Day 10 : Everyday Healthy

Super nutritious, well-balanced, and packed with flavor — this dish delivers 33g of protein, moderate healthy fats (mostly from chili oil), and clean carbs from quinoa and bell peppers. It’s fiber-rich, gut-friendly, and looks gourmet — yet it’s surprisingly easy to make in minutes. Your perfect post-workout fuel that feels like a restaurant plate, made like a pro at home.

Per serving
Cal 340 kcal | Protein 33g | Carbs 24g | Fiber 4.5g | Fat 15g

Ingredients (for 3 servings)
• Bell Peppers (Green, Yellow, Red) – 3 medium-sized (1 per person)
• Multicolored Quinoa – ½ cup (dry), washed
• Water – ~1 cup (for cooking quinoa; adjust as needed)
• Low-fat Paneer – 200g (total, approx. 50g protein)
• Salt – to taste
• Fajita Spice Mix – 1 tbsp
• Oil – 2 tsp (for roasting peppers)
• Skyr (low-fat yogurt) – 3 cups (~80g-100g each, 1 per serving, ~12g protein each)
• Homemade Chili Oil – 5–6 drops per serving (total ~15–18 drops)
• Fresh Coriander Leaves – for garnish

Instructions

• Rinse ½ cup multicolored quinoa thoroughly.
• Add ~1 cup water and pressure cook until soft (1–2 whistles or per your cooker).
• In a pan, combine the cooked quinoa and crumbled paneer.
• Add salt and 1 tbsp fajita spice mix. Mix well
• Cut the tops off all 3 bell peppers. Remove seeds and membranes.
• Stuff each pepper with the quinoa-paneer mixture.
• Heat 2 tsp oil in a pan, place all three peppers in it, cover, and cook on low-medium heat for 10–12 minutes, turning occasionally until tender and slightly roasted.
• For each plate, spread 1 cup of Skyr.
• Drizzle 5–6 drops of chili oil over the yogurt.
• Place one stuffed pepper on top.
• Garnish with coriander leaves. Enjoyyy

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