Stuffed Peppers with Quinoa and Rice
Lean stuffed peppers filled with a mix of rice, quinoa and bulgur, baked in vegetable broth and served with olive oil and lemon.
Ingredients
| 8 | small peppers (or 4 large) | |
| 100 g | rice | |
| 50 g | quinoa | |
| 50 g | bulgur | |
| 0.5 head | onion | |
| 1 | carrot | |
| 3 tbsp | 45 ml | tomato paste (optional) |
| 500 ml | vegetable broth or water | |
| 4 tbsp | 60 ml | extra virgin olive oil |
| 3 pinches | salt | |
| 2 pinches | black pepper | |
| 1 tsp | 5 ml | red pepper (paprika) |
| pinch | savory or mint, optionally a pinch of curry |
Instructions
Rinse the quinoa, rice and bulgur under running water. Transfer them to a frying pan, add the onion and carrot blended with a little water, and 150 ml broth or water, and stir over low heat for a few minutes. Add the spices and the tomato sauce. Cook everything for a few minutes and turn off the heat. Turn on the oven and heat to 200°C. Start filling the peppers, cleaned of their seeds in advance, with rice and quinoa. Then place the peppers in a baking tray or shallow ovenproof pot and fill the gaps with the remaining rice and quinoa. Heat 500 ml water or vegetable broth in the pan in which you mixed the rice and quinoa, and pour it over the peppers. Bake in the oven for about 50 minutes, covered with foil or a lid. Toward the end of the cooking time check whether the water has been absorbed by the rice, turn off the oven and let it stand for 10 minutes. Your stuffed peppers with rice and quinoa are ready. Serve with a little olive oil and a wedge of lemon or with yogurt.