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Quinola | Making Eating Right, Easy

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Roast Peppers stuffed with Quinoa

# Main Course

# Vegetarian

Ingredients

200g Quinoa
4 red or green peppers
200g Mozzarella
200g. Mozzarella
2 red onions (if only white available, that’s fine)
2 bay leaves
1 can red plum tomatoes, drained

PREPARATION

Preparation: 10 mins. Cooking: 20 mins.

Serves 4

Cook Quinoa in vegetable or chicken stock (bouillon cube). Slice tops off peppers, discard seeds.

Boil entire peppers gently for five minutes, remove and plunge into cold water.

Using same water you cooked peppers in, hard boil eggs for 7 minutes.

Remove and plunge into cold water. Sauté chopped onions and tomatoes.

Add bay leaves.

Add drained, cooked, Quinola and cubed mozzarella cheese with a pinch of sugar. Season. Stuff the peppers and replace the lids.

Roast in preheated oven gas mark 6 / 200° for 10 minutes. Serve.