Description
Who of you have not tried stuffed peppers? People think very, very little. I want to offer you a meatless version of this pepper instead of ground meat would be mushrooms instead of the rice cereal with the interesting name of QUINOA. For the upcoming hot period is a wonderful, easy and tasty dish.
Ingredients
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Pepper
5 piece
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Quinoa
100 g
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Mushrooms
200 g
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Green beans
200 g
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Carrots
1 piece
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Onion
1 piece
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Garlic
1 tooth
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Parmesan
30 g
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Black pepper
0.25 tsp
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Salt
0.5 tsp
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Vegetable oil
4 Tbsp
Cooking
Prepare the required products.
Measure the required amount of quinoa, rinse, cover with cold water in a 1:2 ratio and put on high heat. Bring to a boil, cover tightly and cook 10-15 minutes, until all water is vpitaetsya in the rump.
While cooked cereal, wash and cut the bell pepper can in half, like me, and can in the usual way, cut off top cap and remove seeds.
/Carrot grate on a coarse grater, onion and mushrooms finely cut into cubes.
Preheat the pan with vegetable oil, crush a clove of garlic and fry it for 1-2 minutes, then throw. In the pan, at intervals of 2-3 minutes to put on the roast, onions, carrots, mushrooms, beans. If beans are frozen, at first it melt.
Chopped dill or any other greens that you like. Mix in a bowl greens, grits, quinoa and steamed vegetables. Season with salt and pepper. Mix well.
Turn the oven on 200 degrees. Fill our the peppers and place in a preheated oven for 35-40 minutes, until soft pepper. However, I had longer-on-e desire to eat them just like that, don't bake:-). I think that raw you can serve these peppers as a cold appetizer.
These are the beauties we are out of the oven after the allotted time!! On top I sprinkled large flakes grated Parmesan cheese and treated his family to dinner!
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