Stuffed Bell Peppers with Quinoa

Ingredients

• 250 g quinoa
• 500 ml vegetable broth
• 4 bell peppers (red or yellow)
• 2 stalks coriander
• 2 tsp Olive oil
• 1 onion
• 150 ml dry white wine
• 80 g yogurt butter
• turmeric
• curry powder

Instructions

1. 1.

   Rinse the quinoa under warm water until it runs clear.

2. 2.

   Bring the broth to a boil. Stir in the quinoa, cover and simmer over low heat for about 15 minutes.

3. 3.

   Meanwhile, wash the bell peppers, cut off the tops, remove seeds and white membranes. Wash the coriander, shake dry, chop. Lightly oil a baking dish with 1 tsp of oil. Peel and finely chop the onion.

4. 4.

   Take the quinoa off the stove, drain if necessary, let it cool slightly.

5. 5.

   Heat the remaining oil in a pot. Sauté the onion until translucent, then mix in the quinoa and coriander. Fill the bell peppers with the mixture and replace the tops. Place the stuffed peppers in the baking dish, pour over the wine, and bake in a preheated oven at 220 °C (200 °C fan; gas: level 3–4) for 20–25 minutes.

6. 6.

   Melt the yogurt butter in a pot and mix with turmeric and curry powder. Arrange the stuffed bell peppers on four plates and drizzle with the butter sauce.