Bell peppers stuffed with mushrooms, vegetables and quinoa

Description

Who among you has not tried stuffed peppers? Such people, I think, are very, very few. I want to offer you an interesting version of such a pepper, where mushrooms and vegetables will play the role of minced meat, and instead of rice, cereals with the interesting name of quinoa. This is a very light and tasty dish.

Cooking

Step 1

Prepare all necessary ingredients for cooking. Measure the required amount of quinoa, rinse, pour cold water in a ratio of 1: 2 and put on high heat. Bring to a boil, cover tightly with a lid and cook for 10-15 minutes, until all the water is absorbed into the cereal.

Step 2

While the cereal is being cooked, wash and cut the bell pepper, you can cut it in half, like mine, or you can do it in the usual way, cutting off the caps on top and peeling the seeds.

Step 3

Grate the carrots on a coarse grater, cut the onion and mushrooms into small cubes.

Step 4

Heat a frying pan with vegetable oil, crush the garlic clove and fry it for 1-2 minutes, then discard. In a frying pan, with an interval of 2-3 minutes. spread on frying: onions, carrots, mushrooms, beans. If the beans are frozen, thaw them first.

Step 5

Finely chop the dill, or some other herb that you like. Mix greens, quinoa and stewed vegetables in one bowl. Salt and pepper. Mix well.

Step 6

Turn on the oven at 200 degrees. Fill our peppers and put in a preheated oven for 35-40 minutes, until the peppers are soft. True, I had a great desire to eat them right without baking :-). I think that these peppers can be served raw as a cold appetizer.

Step 7

These beauties we get out of the oven after the allotted time! I recommend sprinkling hot peppers with large flakes of parmesan before serving.