Stuffed peppers with quinoa

Ingredients for 4 servings:

• 4 medium-sized bell peppers
• 200g quinoa
• 2 m.-sized onion(s)
• 1 cup crème fraîche
• 3 cloves garlic
• 4 slice(s) ginger root, thin
• 1 bunch of coriander leaves
• salt and pepper
• chili powder
• 40 g butter
• 50 g cheese, grated

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

with fresh ginger, garlic and coriander

Halve the peppers lengthwise, clean them, and boil them in salted water for about 5 minutes. In another pot, rinse the quinoa with hot water and boil it in twice the amount of salted water for about 15 minutes. Sauté the finely diced onions in butter until golden brown. Add the finely chopped ginger, crushed garlic, three-quarters of the chopped coriander, and the crème fraîche to the onions. Mix everything well with the cooked quinoa and season with spices. Stuff the drained pepper halves, sprinkle with cheese, and bake on a baking sheet on the middle rack at 180 degrees Celsius for about 15 minutes. Sprinkle the remaining chopped coriander over the peppers. Tip: I use the residual heat from the oven to bake baguette slices with garlic and cheese, which I serve as a side dish.