Recipe Quinoa Stuffed Peppers
Bring to a boil.
Recipe quinoa stuffed peppers. Heat oven to 220c 200c fan gas 7. Heat olive oil in a skillet over medium heat. In a large mixing bowl stir together quinoa black beans corn tomatoes onion and cilantro.
Cook covered over a low heat for 20 mins before adding the chickpeas spinach and basil then cook for a further 5 mins. Cover and simmer for 12 15 minutes or until liquid is absorbed. In a large bowl combine quinoa green chiles corn beans tomatoes cheeses cilantro cumin garlic onion and chili powder salt and pepper to taste.
Generously stuff halved peppers with quinoa mixture until all peppers are full then cover the dish with foil. Cook partially covered to tender 10 to 12 minutes. In a dutch oven cook peppers in boiling water for 3 5 minutes.
Bake for 30 minutes covered. Add the quinoa sunflower kernels and seasonings. Invert onto paper towels.
Cover the stuffed peppers with foil. Add the garlic eggplant zucchini onions and chiles and season with salt and pepper. Cover reduce heat and simmer until quinoa is tender and water is absorbed about 15 minutes.
Line a 9 13 baking dish with parchment paper. Cook and stir for 2 minutes or until heated through. Tip the quinoa into a small pan pour in 400ml water then stir in the tomato pure e garlic and bouillon powder.