Vegetarian stuffed peppers,
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100 g quinoa 500 ml cold water 2 pcs large coloured peppers 2 tbsp rapeseed oil 1 handful sunflower seeds 2 pcs onion 1/2 bunch parsley 1 tbsp ground red pepper (sweet/smoked/spicy/combination of all) 300 g ajvar 1/2 pk lemon ground black pepper salt
progress in the video above
A home-made classic turned on its head, which in this case can only be considered the original inspiration. Quinoa is rich in protein, so this dish can be considered a complete and balanced meal.
Soak the quinoa in 200 ml of water for at least an hour, ideally up to 6 hours.
Wash the peppers, cut them in half vertically and hollow out the insides. Use a teaspoon to remove any white inner membranes, but keep the stem free of the core – the pepper must remain closed so that the filling doesn’t leak out later.
Preheat the oven to 180°C. Line a baking tray with baking paper and grease it with a layer of rapeseed oil (1 tbsp). Place the peppers on it, inside side up. Salt and pepper them on both sides. Place in the oven for the first 20 minutes.
During this time, prepare the stuffing. Drain the quinoa, rinse it and cook it on the stove in 200 ml of fresh water. Bring to the boil, then turn the stove heat down to medium-low and cook for 15 minutes.
Dry roast the sunflower seeds in a frying pan, you’ll get much more flavour out of them and also add a nutty flavour to the base of the pan. Peel the onion and cut into small cubes. Finely chop the spinach in the same way, keeping the top leaves aside for garnish. Add a tablespoon of oil to the pan and then add the onions and fry until golden brown. Season with salt and pepper.
After five minutes, add the toasted seeds, ground pepper, parsley and ajvar. Dilute the mixture with 100 ml of water. Cook for a further 5 minutes over a medium heat, stirring constantly, and then stir in the drained cooked quinoa. Squeeze the juice of the lemon into the mixture, stir and season with salt and pepper if necessary.
All that’s left to do is stuff the stuffed peppers – take them out of the oven, fill them with a mound of stuffing and return them to the oven for the last 10 minutes (an Italian chef would have sprinkled grated cheese on everything by now, I was just making a point …). Serve with bread or mashed potatoes, garnished with the leaves of garlic. Instagram: walrus.buko