Stuffed Peppers with Quinoa and Amaranth
Sweet peppers stuffed with a hearty quinoa-and-amaranth filling. (Reconstructed — classic proportions: the source page contained only the title and photo, no method.)
Ingredients
| 1/2 cup | 120 ml | quinoa |
| 1/2 cup | 120 ml | amaranth |
| 4-6 | bell peppers | |
| 1 | onion | |
| 1 | garlic clove | |
| 1 | carrot | |
| 1 | tomato | |
| — | olive oil | |
| — | parsley | |
| — | grated cheese (optional) | |
| — | salt | |
| — | black pepper |
Instructions
(Reconstructed — classic proportions.)
- Rinse 1/2 cup quinoa and 1/2 cup amaranth well. Simmer together in about 2 cups water for 15-18 minutes until the grains are tender and the water is absorbed; fluff and set aside.
- Wash 4-6 bell peppers, cut off the tops and remove the seeds and membranes.
- Heat a little olive oil in a pan, soften 1 chopped onion and 1 minced garlic clove, then add 1 grated carrot and 1 diced tomato and cook a few minutes.
- Stir the vegetables into the cooked quinoa and amaranth, season with salt, pepper and chopped parsley, and add a handful of grated cheese if desired.
- Spoon the filling into the peppers, stand them upright in a baking dish, add a splash of water or tomato sauce to the base, cover and bake at 180°C for about 40 minutes until the peppers are soft.
- Serve warm.