Cooking Instructions
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Step 1
Wash the
Water (300 mL)
in a sieve under running water. Drain the quinoa well. Place the quinoa,
Salt (3 g)
, and
Quinoa (150 g)
in the cooking tray and then put it on the wire shelf in the cold oven.
Step 2
Steam Quinoa for 20 Minutes at 100 °C Steaming.
Step 3
Take the quinoa out of the cooking space and leave it for 10 minutes.
Step 4
Appliance preheating
Step 5
Preheat the oven to 200 °C Hot air humid.
Step 6
Defrost the
Frozen Green Peas (100 g)
. Cut off the top of the
Assorted Color Bell Peppers (4)
and remove the core and seeds. Deseed the
Tomaten (100 g)
. Cut the tops of the sweet peppers and the tomato into cubes. Coarsely chop the
Black Olives (50 g)
. Finely chop the
Shallot (1)
,
Fresh Parsley (to taste)
and
Fresh Chives (to taste)
.
Step 7
Combine the sweet peppers, tomato, black olives, green peas,
Olive Oil (20 g)
, chives, parsley,
Crème Fraîche (75 g)
, shallot, chives,
Crushed Red Pepper Flakes (to taste)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
for the filling, mix with the cooked quinoa and season to taste.
Step 8
Stuff the hollowed-out sweet peppers with the quinoa filling and sprinkle over the
Sbrinz Cheese (40 g)
. Place the stuffed sweet peppers on the round baking tray, then put it on to the wire shelf in the preheated cooking space.
Step 10
Bake the peppers at 200 °C Hot air humid for 20 Minutes.
Step 11
Serve the baked peppers with the
Crème Fraîche (75 g)
.
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