Stuffed Bell Peppers with Quinoa, Ricotta and Herbs

Ingredients

• 150 g quinoa
• 1 Garlic clove
• 1 Shallot
• 2 tbsp olive oil
• 2 Eggs
• 250 g ricotta
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 1 bunch mixed herbs (20 g; e.g., thyme, rosemary, oregano, sage)
• 1 tsp Cayenne pepper
• 4 small red bell peppers (600 g)
• 25 g walnut kernels (1 handful)
• 0.25 bunch parsley (5 g)

Instructions

1. 1.

   Rinse quinoa in a sieve with water. Add twice the amount of water to a pot, bring to a boil and simmer over low heat for 10–15 minutes. Drain, rinse under cold water and let drain.

2. 2.

   Meanwhile peel and finely chop garlic and shallot. Heat 1 tbsp olive oil in a pan. Sauté garlic and shallot for 2 minutes over medium heat.

3. 3.

   Whisk eggs and ricotta together, season with salt, pepper and lemon juice. Wash herbs, pat dry, remove leaves, finely chop and add to the egg-ricotta mixture along with cayenne pepper. Fold in quinoa, garlic and shallot.

4. 4.

   Wash bell peppers, pat dry, halve them lengthwise and remove seeds. Lightly oil a baking dish. Place pepper halves in the dish and fill evenly with the ricotta mixture.

5. 5.

   Bake the stuffed pepper halves in a preheated oven at 200 °C (180 °C fan) for about 25 minutes.