Quinoa Stuffed Peppers

The baked peppers stuffed with quinoa are one of the best and most particular recipes for the summer: the arrival of peppers allows you to bring to the table appetizing dishes, simple to prepare and which can be made in advance and warmed the next day or cold consumed.

If you have in mind the recipe of peppers stuffed with meat, the one that I propose here is the most particular variant and can also be declined in a vegetarian version for those who do not consume meat and fish. If you want to prepare a pan filled with stuffed vegetables you can cook peppers and zucchini together but not the tomatoes with the rice that instead should always be cooked in the oven on their own because they have different cooking times.

The big add-on to the stuffed baked peppers is the quinoa, one of the most versatile and rich in beneficial properties in absolute terms: simple to find in both a light and dark version, it is also very easy to cook. Just follow the instructions on the package and cook in boiling water until it becomes slightly soft. At that point, you can eat it dressed with vegetables or other ingredients or use, as in this case, to fill the peppers.

In choosing the quinoa, remember to prefer the organic one, which is more controlled, and in the same way as regards the peppers purchased intact and without spots. Red and yellow peppers are preferable because they are sweeter and juicier than greens.

Peppers stuffed with quinoa can be eaten within 2 days of preparation; just keep them in the fridge and heat them in the oven with a little hot water. They can not be frozen because even if you defrost them in the fridge they would remain too wet.

[Pics by Giuseppe]