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Stuffed Peppers with Quinoa and Herbs

Zusammenfassung
A light dinner with home-grown peppers and fresh herbs.
Stuffed Peppers with Quinoa and Herbs

Preparation

  1. Rinse the quinoa thoroughly and cook in the stock according to the packet, about 15 minutes. Preheat the oven to 180°C conventional heat.
  2. Wash, halve and deseed the peppers. Dice the onion and tomatoes.
  3. Soften the onion in the oil, briefly cook the tomatoes, then stir in quinoa and herbs. Season to taste.
  4. Fill the pepper halves, place in a baking dish and bake for about 25 minutes until tender. Serve two halves per portion.
  5. Adjust the heat during cooking so the ingredients cook evenly and nothing catches on the base of the pan.
  6. Before serving, check texture, doneness and seasoning; balance with a little liquid, salt, acidity or herbs if needed.
  7. For Stuffed Peppers with Quinoa and Herbs, lower the heat to medium or low For Stuffed Peppers with Quinoa and Herbs, cook the prepared ingredients (4 large bell peppers, 200 g dry quinoa, 400 ml vegetable stock, 1 onion) over medium heat. Stir regularly and, before serving, check that all firm ingredients are tender or fully cooked through.
  8. Check every eight to ten minutes, stir where appropriate and add liquid only in small amounts to maintain the intended texture.
  9. Before serving, check meat, fish and eggs at their thickest point for safe doneness; poultry should reach 75 °C / 165 °F.
  10. For Stuffed Peppers with Quinoa and Herbs, place the measured ingredients (4 large bell peppers, 200 g dry quinoa, 400 ml vegetable stock, 1 onion, 250 g tomatoes) beside the stove or oven in their cooking order; this prevents overcooking while searching for components.
  11. Handle aromatics and firm ingredients first, then the main component, adding delicate herbs, greens, dairy or fresh acidity at the end.
  12. Near the end, For Stuffed Peppers with Quinoa and Herbs, cook the prepared ingredients (4 large bell peppers, 200 g dry quinoa, 400 ml vegetable stock, 1 onion) over medium heat. Stir regularly and, before serving, check that all firm ingredients are tender or fully cooked through.