Superb Stuffed Sweet Pepper Halves Snack boiled quinoa, eggplant, zucchini, tomatoes, spices and cheese. Halves of peppers are pre-baked in oven until soft. Add more vibrant colors and take peppers of different colors. Then fill them separately sprinkle with fried vegetables mixed with quinoa, sprinkle with cheese and serve. Or cook in advance and store in the refrigerator, and warm in the oven and sprinkle with cheese before serving. Serve as appetizer or originally decorated side dish for meat dishes. value of one serving: (total 6) Calories 303, total fat 15 g., saturated fats, proteins 11 g, carbohydrates 34 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 small sweet peppers of different colors, peeled from seeds and cut in half
- 1 tbsp. quinoa
- 2 tbsp. vegetable broth
- 3 tbsp. l unrefined olive oil + optional, to sprinkle
- 4 garlic cloves, finely chopped
- 1 small strong eggplant, cut off part of the peel, finely sliced
- 1 medium-sized strong zucchini, peeled and finely chopped sliced
- 1 red onion, chopped
- 1 fresh chili pepper, thinly sliced or 1 tsp. dried pepper flakes
- 0.5 tbsp. parsley chopped
- 1/4 Art. mint chopped
- 2 plum tomatoes, chopped
- 1 tbsp. crumbled feta or salty ricotta
Recipes with similar ingredients: sweet pepper, eggplant, zucchini, chili peppers, plum tomatoes, feta cheese, ricotta cheese, mint
Recipe preparation:
- Preheat the oven to 230 ° C.
- Pour the quinoa into the broth and bring to a boil. Cover and simmer until the liquid is absorbed and the croup will become translucent, 12-15 minutes. Then loosen the porridge with a fork. At you get about 4 tbsp. boiled quinoa.
- Sprinkle in half the sweet pepper in olive oil and sprinkle salt and black pepper on both sides. Bake with a slice down until the peel will not begin to char, and the pepper will not become soft, about 20 minutes. Remove from the oven and cool to room temperature, then transfer to the baking dish with the cut up.
- Meanwhile, in a frying pan over medium heat, heat 3 Art. l olive oil. Add garlic, eggplant, zucchini, onions and chili pepper, salt and pepper. Fry until half cooked, 10-12 minutes. Add greens and tomatoes and mix with quinoa.
- Fill the halves of the peppers with the filling and drizzle with olive oil. Cool and refrigerate if cooked in advance. Before serving, preheat in an oven at 190 ° C to peppers warmed, sprinkle with a lot of crumbled cheese. Serve the peppers with beef wrapped in a flat cake.
