What do you think to try with us today how to make peppers stuffed with vegetables and quinoa in easy and simple steps.
Ingredients of the method of making pepper stuffed with vegetables and quinoa:
- 1 cup quinoa
- 2 cups chicken or vegetable broth
- 6 small capsicum of various colors, remove the seeds, and cut in half
- 3 tablespoons of extra virgin olive oil, with extra for spraying
- Salt and freshly ground black pepper
- 4 garlic cloves, thinly sliced
- 1 small eggplant, half of the skin removed, chopped
- 1 small, medium-sized zucchini, seed removed and chopped
- 1 red onion, chopped
- 1 fresh chili pepper, thinly sliced, or 1 teaspoon chili powder
- ½ cup fresh flat parsley leaves, chopped
- ¼ cup fresh mint leaves, chopped
- 2 plum tomatoes, chopped
- 1 cup feta cheese or ricotta cheese
How to make pepper stuffed with vegetables and quinoa:
1. Preheat the oven to 450 degrees Fahrenheit.
2- Heat the quinoa and broth in a saucepan over heat until the mixture comes to a boil. Cover the pot and cook until the liquid is absorbed and the grains appear clear, for 12 - 15 minutes. Mash the mixture with a fork, until you have about 4 cups of cooked grains.
3- Sprinkle the halves of the pepper with olive oil, then season both sides with salt and pepper.
4. Grill the halves of the pepper, place the cut side down, until the peppers are soft and the skin begins to char, for 20 minutes. Take them out of the oven and let them cool to room temperature, then arrange them in an oven dish with the cut side facing up.
5. Meanwhile, heat 3 tablespoons of olive oil, then roll the pan in a circular motion 3 times, over medium heat. Add the garlic, eggplant, zucchini, onions, and Chili pepper, then season with salt and pepper. Cook the mixture, partially covering the pan, for 10 - 12 minutes. Add herbs and tomatoes, then mix with quinoa.
6- Fill the pepper halves with quinoa and stuff the vegetables, then sprinkle it with olive oil. Put it in the fridge and leave it to cool until serving.
7. To serve, roast stuffed peppers in an oven at 375 degrees Fahrenheit, until the peppers are hot. Serve the halves of the pepper after you sprinkle the face with lots of crumbled cheese.
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