Stuffed Peppers with Quinoa
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 15 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium bell pepper (s)
- 200 g quinoa
- 2 medium onion (s)
- 1 cup crème fraîche
- 3 cloves garlic
- 4 slices ginger root, thin
- 1 bunch coriander greens
- salt and pepper
- Chilli powder
- 40 g butter
- 50 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Halve the peppers lengthways, clean and cook in salted water for about 5 minutes. In another saucepan, boil the quinoa rinsed with hot water for about 15 minutes in double the amount of salted water.
- Fry the diced onions in butter until golden brown. Add the chopped ginger, the pressed garlic, three quarters of the chopped coriander and the crème fraîche to the onions. Mix everything well with the cooked quinoa and season with the spices.
- Fill the drained pepper halves, sprinkle with cheese and bake on a baking sheet for about 15 minutes on the middle rack at 180 degrees. Scatter the rest of the chopped coriander over the peppers.
- Tip:
- I use the residual heat from the oven to bake baguette slices with garlic and cheese, which I serve as a side dish.
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