Quinoa-stuffed sweet peppers

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

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