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🍽️ Stuffed Peppers with Quinoa

458 kcal · 30 min · 4 servings

Ingredients

• 250 g Quinoa
• 500 ml Vegetable broth
• 4 Bell peppers (red or yellow)
• 2 sprigs Cilantro
• 2 tsp Olive oil
• 1 Onion
• 150 ml dry white wine
• 80 g Yogurt butter
• Turmeric
• Curry powder

Instructions

1. 1. Rinse the quinoa under warm water until the water runs clear.
2. 2. Bring the broth to a boil.
3. 3. Stir the quinoa into the boiling broth.
4. 4. Cover and simmer the quinoa on low heat for about 15 minutes.
5. 5. Wash the bell peppers thoroughly.
6. 6. Cut off the tops of the bell peppers.
7. 7. Remove the seeds and white inner membranes from the bell peppers.
8. 8. Wash the coriander.
9. 9. Shake the coriander dry.
10. 10. Finely chop the coriander.
11. 11. Brush a baking dish with one teaspoon of oil.
12. 12. Peel the onion.
13. 13. Finely chop the onion.
14. 14. Remove the quinoa from the heat.
15. 15. Drain the quinoa if there is still water in it.
16. 16. Let the quinoa cool down.
17. 17. Heat the remaining oil in a pot.
18. 18. Sauté the onion in it until translucent.
19. 19. Mix the onion with the cooled quinoa.
20. 20. Stir the coriander into the quinoa-onion mixture.
21. 21. Fill the bell peppers with the quinoa mixture.
22. 22. Place the cut-off tops back onto the bell peppers.
23. 23. Place the stuffed bell peppers into the prepared baking dish.
24. 24. Pour wine over the bell peppers in the dish.
25. 25. Preheat the oven to 220 °C (convection 200 °C or gas mark 3–4).
26. 26. Place the baking dish in the preheated oven.
27. 27. Cook the bell peppers for about 20 to 25 minutes.
28. 28. Melt the yogurt butter in a small pot.
29. 29. Stir turmeric and curry powder into the melted butter.
30. 30. Plate the finished bell peppers on four plates.
31. 31. Drizzle the seasoned butter over the bell peppers.

Nutrition per serving

• kcal: 458
• Protein: 11 g · Fett/Fat: 22 g · Carbs: 47 g