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🍽️ Stuffed Peppers with Quinoa and Mushrooms

385 kcal · 40 min · 4 servings

Ingredients

• 100 g quinoa
• 300 ml vegetable broth
• 1 tsp fennel seeds (crushed)
• 4 red bell pepper(s)
• 2 tbsp olive oil
• 120 g mushrooms (diced)
• 2 tsp curry powder (good quality)
• 1 shallot(s) (finely diced)
• 1 clove(s) garlic (finely diced)
• 100 g parmesan (grated)

Instructions

1. 1. Rinse the quinoa under cold water until the water runs clear.
2. 2. Place the quinoa with 200 milliliters of vegetable broth and the crushed fennel seeds in a pot.
3. 3. Cook the mixture for about 10 minutes.
4. 4. Remove the pot from the heat and let the quinoa swell for another 10 minutes.
5. 5. Cut off the tops of the bell peppers.
6. 6. Remove the inside and seeds of the bell peppers.
7. 7. Heat some olive oil in a frying pan.
8. 8. Sauté the mushrooms together with the shallot, garlic, and curry powder.
9. 9. Cook the ingredients until the mushrooms have taken on a slight color.
10. 10. Mix the mushroom mixture with the cooked quinoa.
11. 11. Stir the grated Parmesan into the filling.
12. 12. Fill the bell peppers with the quinoa mixture.
13. 13. Place the stuffed bell peppers in a suitable baking dish.
14. 14. Pour the remaining vegetable broth into the dish.
15. 15. Preheat the air fryer to 160 °C.
16. 16. Cook the bell peppers in the air fryer for about 15 minutes.

Nutrition per serving

• kcal: 385
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 32 g