Stuffed peppers with green beans

Ingredients for 4 servings:

• 4 bell peppers
• 400g quinoa
• 300 g feta cheese
• 300 g bush beans
• 1 large onion(s)
• 1 tbsp lemon juice
• 1 liter vegetable broth
• 2 tbsp savory
• 4 tbsp thyme
• 1 tbsp olive oil
• 3 tbsp soy sauce
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 200°C fan/convection oven. Wash the vegetables, cut the tops off the peppers, and remove the seeds and white membranes. Trim the ends of the beans and remove any strings. Finely chop the onion. Heat the oil and fry the diced onion until translucent, then fry the beans for about 2 minutes. Pour in the hot vegetable stock and savory and cook until the beans are tender. Cook the quinoa in water or stock according to the package instructions. Dice the feta cheese and mix it in a bowl with the quinoa, soy sauce, and thyme. Season with salt, pepper, and lemon juice to taste. Fill the peppers with the mixture and place them in a baking dish. Cook uncovered for about 15 minutes, then for another 5 minutes with the lid on. Place the peppers on a plate and arrange the drained beans next to them.