Baked Peppers with Filling
9,1 / 10
- 1 cup Quinoa
- 2 carrots (finely diced)
- olive oil
- 2 small zucchini (finely diced)
- 1 small Eggplant (finely diced)
- 2 cloves garlic cloves (crushed)
- 3 tomatoes (chopped)
- 1 ¼ cups cooked Le Puy lentils
- 1 tsp ground Cumin
- 4 sprigs Tarragon
- 6 Bell pepper
- 1 tsp caster sugar
- 1 onion
- ½ cup grated Parmesan
- freshly ground Black pepper
Heat 450 ml salted water until boiling. Add the quinoa and 1 tsp olive oil, cover and simmer for 10-15 minutes.
Peel and finely dice the carrots, cook in boiling salted water for 5 minutes.
In a heavy based pan, heat a drizzle of olive oil, add the diced aubergines, courgettes and crushed cloves of garlic, cook over a gentle heat for 3-5 minutes.
Remove from heat, add the chopped tomato, puy lentils and mix all the vegetables and quinoa together, adding the ground cumin and seasoning.
Chop 2 sprigs of tarragon and add to the vegetable mixture.
Carefully slice the top off each pepper retaining the stalk (these will be the lids). Seed and fill the peppers with the vegetable and quinoa mixture. Replace the lids and place in a gratin dish, which has been oiled.
Drizzle the peppers with olive oil. Sprinkle them with water and the caster sugar.
Pour 100 ml of water into the dish and cook for 1 to 1 hour 15 minutes.
Meanwhile place small heaps of grated Parmesan cheese onto a heavy based baking sheet lined with parchment paper and place under a heated grill until just melted.
Remove from the grill immediately as the cheese has melted and cool. Sprinkle the Parmesan crisps over the cooked stuffed peppers and garnish with tarragon.