Quinoa-stuffed sweet peppers

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Preparation

150 g quinoa
3 g salt
300 ml water
Wash the quinoa in a sieve under running water. Drain the quinoa well. Place the quinoa, water and salt in the cooking tray and then put it on the wire shelf in the cold cooking space. Cook.
Steaming 100°C for 20 Mins
Take the quinoa out of cooking space and leave to swell for 10 minutes.
4 sweet peppers, mixed colours
1 tomato, about 100 g
50 g olives, black, pitted
100 g peas, green, frozen
20 g olive oil
Chives
Parsley
75 g crème fraîche
1 shallot
Chilli flakes
Salt
Pepper
Appliance preheating
(Pre-)heat cooking space to 200°C with Hot air humid
Defrost the peas. Cut off the top of the sweet peppers and remove the core and seeds. Deseed the tomato. Cut the tops of the sweet peppers and the tomato into cubes. Coarsely chop the olives. Finely chop the shallot, parsley and chives.
Combine all the ingredients for the filling, mix with the cooked quinoa and season to taste.
40 g Sbrinz cheese, grated
Stuff the hollowed-out sweet peppers with the quinoa filling and sprinkle over the Sbrinz. Place the stuffed sweet peppers on the round baking tray, then put it on to the wire shelf in the preheated cooking space. Bake.
Put the food in
Hot air humid 200°C for 20 Mins
75 g crème fraîche
Serve the baked peppers with the crème fraîche
  • Porcelain dish ⅓ GN
  • Wire shelf
  • Round TopClean baking tray, ø24 cm
Quantity Ingredient
3 g salt
Chives
Pepper
4 sweet peppers
20 g olive oil
Salt
150 g quinoa
300 ml water
100 g peas
1 tomato
1 shallot
Parsley
Chilli flakes
150 g crème fraîche
50 g olives
40 g Sbrinz cheese

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