Braised peppers with quinoa and mushrooms

Ingredients for 4 servings:

• 100g quinoa
• 300 ml vegetable stock
• 1 tsp fennel seeds, ground
• 4 bell peppers, red
• 2 tbsp olive oil
• 120 g mushrooms, diced
• 2 tsp. curry powder, good
• 1 shallot(s), finely diced
• 1 garlic clove(s), finely diced
• 100 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick, easy, delicious, from the air fryer

Rinse the quinoa under cold water until all the impurities are gone. Cook the quinoa with 200 ml of vegetable stock and the ground fennel seeds for about 10 minutes. Then let it swell for another 10 minutes. In the meantime, cut a lid off the peppers and deseed them. Sauté the mushrooms in a little olive oil with the shallot, garlic, and curry powder until they begin to brown. Then mix the mushrooms with the quinoa and add the grated Parmesan cheese. Fill the peppers with the quinoa mixture and place in a suitable dish. Fill the dish with the remaining vegetable stock and place in the air fryer. Preheat the air fryer to 160°C and braise the peppers for about 15 minutes (or in the oven at 180°C with top/bottom heat for about 25 minutes). Tip: If you like, you can use any other vegetables instead of mushrooms to prepare this wonderful vegetarian dish.