John Myers
Red Peppers with Quinoa and Onion Filling
The perfect red peppers with quinoa and onion filling recipe with a picture and simple step-by-step instructions.
- 2 cups Quinoa
- 3 cups Fresh homemade vegetable broth
- 2 size Chopped onions
- 2 tbsp Mild coconut fat
- 3 Red Organic paprika
- Bring the quinoa to a boil in the vegetable stock, then lower the heat to minimal and let it swell.
- In the meantime, cut the onions and leave them in the coconut oil (do not brown with the oil-protein diet) and set aside.
- Put the quinoa in a bowl, fold in the tempered onions and season a little if necessary (I rarely need it because the vegetable stock is spicy) and let it steep for a few more minutes.
- Wash the peppers, cut in half and remove the seeds. Fill with the quinoa and onion mixture and cook in the oven at about 150 degrees for about 30-45 minutes.
- If necessary Sprinkle with fresh herbs and enjoy, we did that at the table, unfortunately no more picture of it.
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