Peppers Filled with Grains
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- 1 ⅓ cups good quality vegetable stock
- ⅔ cup Quinoa
- 2 Tbsps olive oil (plus extra for drizzling)
- 1 garlic clove (crushed)
- 1 small Red onion (finely diced)
- 2 Eggplant (finely diced)
- salt (to taste)
- freshly ground peppers (to taste)
- 3 Tbsps parsley chopped (plus extra to serve)
- 2 Tbsps fresh mint (chopped)
- 2 Tbsps ready-made Pesto (optional)
- ⅓ cup Feta (finely diced)
- 6 colored Mini-peppers (halved and seeded)
Preparation steps
1.
Heat the stock in a pot and cook the quinoa until the stock is absorbed, about 15 – 20 minutes. Remove from the heat, cover and set aside.
2.
Heat the oil in a pan and gently fry the garlic, onion, aubergine and diced pepper for about 5 minutes. Stir into the quinoa and season. Allow to cool before stirring in the parsley, mint, pesto and feta. Preheat the oven to 180?C.
3.
Fill the mini peppers with the quinoa mixture, place on a baking tray and drizzle with the extra oil. Bake for 20 – 25 minutes. Serve garnished with the extra parsley.
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