Braised Peppers with Quinoa and Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g quinoa
- 300 ml vegetable stock
- 1 teaspoon fennel seeds, ground
- 4 red pepper (s)
- 2 tablespoon olive oil
- 120 g mushrooms, diced
- 2 pinches curry powder, good
- 1 shallot (s), finely diced
- 1 clove garlic, finely diced
- 100 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Rinse the quinoa under cold water until all cloudy substances are rinsed out. Now cook the quinoa with 200 ml of the vegetable stock and the ground fennel seeds for about 10 minutes. Then let it soak for 10 minutes.
- In the meantime, cut a lid off the peppers and core the pods. Sweat the mushrooms in a little olive oil with the shallot, garlic and curry powder until the mushrooms take on a light color.
- Then mix the mushrooms with the quinoa and add the grated parmesan. Fill the peppers with the quinoa mixture and place in a mold. Fill the mold with the remaining vegetable stock and place in the Airfryer.
- Preheat the Airfryer to 160 ° C and stew the peppers for about 15 minutes (in the oven at 180 ° C for about 25 minutes).
- Tip: If you want, you can use any other vegetable instead of the mushrooms to prepare this wonderful vegetarian dish.
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