Quinoa stuffed peppers, the step by step recipe to prepare a tasty and colorful summer dish to be served even at room temperature
I quinoa stuffed peppers are a tasty, colorful and nutritious (vegan) summer recipe to be served even at room temperature. Easy to make, gluten and lactose free, this cold summer dish can be served as second dish or even like single dish which can also be prepared in advance to be consumed during the lunch break, on the beach or in picnics.
La Quinoa, a herbaceous plant rich in vitamins, proteins and carbohydrates, it also contains some saponin; this gives it a bitter taste and to make it palatable it is important to rinse it carefully before cooking.
Index
Ingredients for 4 peppers stuffed with quinoa
- 150 grams of quinoa
- 4 peppers
- 200 gr of golden onion
- 150 gr of cherry tomatoes
- 400 grams of potatoes
- 2 basil leaves
- extra virgin olive oil to taste
- Salt to taste
- sweet paprika to taste
- Preparation Time:
40 minutes - Cooking time:
40 minutes - Rest time:
Cooling time - Dose:
for 4 people - difficulty:
low
How to prepare quinoa-stuffed peppers: procedure
- folders then rinse the quinoa under running water, soak it in cold water for about ten minutes, drain and rinse it again with water;
- put it in a pot full of cold water and cook it for about fifteen minutes, in the meantime wash the tomatoes and basil and clean the onion, cut everything coarsely, chop the basil and put everything in a large pan with the oil,
- when the quinoa will be cooked, drain it and add it to the pan together with the tomatoes,
- fry stirring often, then add water almost to cover, season with salt and cook until the cooking water is almost completely consumed, taking care to stir often.
- Leave cool and in the meantime wash the peppers, cut the stalk, cut them in half and remove the seeds and white filaments inside them,
- lubrication a pan with oil, stuff the peppers with the quinoa by now cold, put them in the pan just greased and sprinkle on the surface with a drizzle of oil.
- To clean the potatoes, rinse and cut them into cubes, season with oil, salt and paprika and put them in the pan around the peppers.
- Cook in a hot oven at 180 ° for about thirty / forty minutes or in any case until golden brown,
- cooking when finished, remove from the oven immediately and allow to cool before serving.
How to store quinoa stuffed peppers:
I quinoa stuffed peppers they can be stored in the refrigerator for two days as long as they are placed in airtight containers.
You may be interested in other recipes with quinoa or other variations of stuffed peppers
Ilaria Zizza
