John Myers
Ingredients for 4 servings:
- 120 g quinoa
- 4 peppers
- 4 tomatoes
- 1 large onion(s)
- 1 clove(s) garlic
- 1 cup sour cream
- e.g. tomato paste
- lots of salt and pepper
- some cheese, grated
- oil
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
vegetarian, simple
Remove the caps from the peppers, remove the cores, and dice the caps. Dice the onion and garlic. Quarter the tomatoes. Rinse the quiona in hot water according to the package instructions and cook in salted water for 15 minutes, then drain. Also pre-cook the peppers in salted water for 5 minutes. Sauté the onion and garlic in a pan with a little oil and add the tomatoes and the diced pepper caps. Sauté everything briefly. Add tomato paste, if desired. I always use a lot of tomato paste because I like it a lot. Stir in the cup of sour cream and season with plenty of pepper and salt. Let it simmer briefly. Add the quiona and season again to taste. Adjust seasoning if desired. Fill the peppers with the mixture, place in a baking dish, and sprinkle with the cheese. Bake in the oven at 160°C (convection oven) for approximately 20 to 30 minutes.
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