Go Back
Gefüllter Spitzpaprika

Stuffed pointed peppers with quinoa

Stuffed pointed peppers are stuffed with quinoa, replacing an extra side dish to the meal. Lots of vegetables on top topped off with a delicious sauce. A stuffed pointed peppers is super tasty and nutritious. Quick to prepare in the oven.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 2 person
Course: main course
Ingredients Method

Ingredients
  

For the pointed bell pepper
  • 3 red pointed peppers
  • 3 yellow pointed peppers
  • 250 g quinoa
  • 500 ml water
  • 1 tbsp parsley
  • 1 tsp paprika powder
  • 1 tbsp potato flour
  • 1 pinch of chili powder
  • salt and pepper to taste
To the vegetable
  • 250 ml water
  • 2 carrots
  • 2 stalks of celery
  • 1 red bell pepper
  • 2 tomatoes
  • 1 onion
  • 1 tbsp parsley
  • 1 tbsp paprika powder noble sweet
  • 1 pinch of chili powder
  • salt and pepper to taste
  • 2 tsp potato flour

Method
 

  1. Wash and hollow out the peppers.
  2. Simmer quinoa with double the amount of water for 15 minutes. Stir again and again and add water if necessary.
  3. When the quinoa is soft, transfer to a bowl and let cool.
  4. Add bell pepper, salt paprika powder, chili and parsley. Bind with potato flour.
  5. Fill the mixture into the hollowed out pointed peppers. Close the opening with a slice of carrot or bell bell pepper.
  6. Chop the remaining vegetables, put them in a roasting dish with the water and place the pointed peppers on top.
  7. Bake in preheated oven at 200 degrees celsius top/bottom heat for about 30 minutes.
  8. Bind the finished vegetables with potato flour. Season to taste with the spices.
  9. To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.