150 g quinoa
3 g salt
300 ml water
4 sweet peppers, mixed colours
1 tomato, about 100 g
50 g olives, black, pitted
100 g peas, green, frozen
20 g olive oil
Chives
Parsley
75 g crème fraîche
1 shallot
Chilli flakes
Salt
Pepper
40 g Sbrinz cheese, grated
75 g crème fraîche
COOKING STEPS
(Pre-)heat cooking space to 200°C with Hot air humid
Defrost the peas. Cut off the top of the sweet peppers and remove the core and seeds.
Deseed the tomato. Cut the tops of the sweet peppers and the tomato into cubes. Coarsely chop the olives. Finely chop the shallot, parsley and chives.
Combine all the ingredients for the filling, mix with the cooked quinoa and season to taste.
Stuff the hollowed-out sweet peppers with the quinoa filling and sprinkle over the Sbrinz.
Place the stuffed sweet peppers on the round baking tray, then put it on to the wire shelf in the preheated cooking space. Bake.
Hot air humid 200°C for 20 Mins
