Stuffed peppers with polenta and quinoa

4 persons | 90 minutes

Stuffed peppers contain a fine, spicy filling made from polenta and quinoa. This wonderful recipe is sure to not only appeal to vegetarians. Stuffed peppers with polenta are a delicious accompaniment to hearty dishes.

Rating: Ø 5 ( 6 votes )
Stuffed peppers with polenta and quinoa
Stuffed peppers with polenta and quinoa

4 persons | 90 minutes

Stuffed peppers contain a fine, spicy filling made from polenta and quinoa. This wonderful recipe is sure to not only appeal to vegetarians. Stuffed peppers with polenta are a delicious accompaniment to hearty dishes.

Rating: Ø 5 ( 6 votes )

Ingredients

  • 4 red peppers
  • 1 cup cornmeal
  • 3 cups water
  • sea salt, to taste
  • 1/2 cup quinoa
  • 3 tbsp tomato paste
  • 1 tsp rosemary
  • 1 tsp oregano
  • 2 cloves garlic
  • basil , to taste

Instructions

  1. Pour the corn grits into a saucepan of water.
  2. Cook over medium heat for 20-25 minutes, stirring constantly.
  3. Once the polenta is thick and runny, add sea salt to taste.
  4. Add the quinoa to the polenta and mix well.
  5. Tomato paste Mix , rosemary, oregano and garlic.
  6. Add the mixture to the polenta.
  7. Add the fresh basil and mix again.
  8. Cut the top off the peppers, hollow out the peppers and rinse.
  9. Stuff the peppers with polenta and sprinkle with basil leaves .
  10. Bake the stuffed peppers at 170 degrees for 30-35 minutes.

Utensils

  • Pot
  • Spoon
  • Knife
  • Casserole