Friday, 21 September 2012

Peppers Stuffed with Quinoa, Aubergine Red Onion and Feta

 Quinoa is one of the best possible sources for protein and it is utterly delicious.

You will need:
  • 1/2 a cup of quinoa
  • 1 cup of water
  • Half a medium sized aubergine (eggplant)
  • 3 ripe tomatoes
  • 2 small red onions
  • 2 bell peppers (capsicum)
  • Some crumbled feta (I used a very small block, about a tablespoon)
  • 2 teaspoons of olive oil
  • 2 small cloves of garlic
  • Salt and pepper to taste

1. Preheat your oven to 190 degrees Celsius
2. Cook the quinoa with a pinch of salt
3. Wash and chop off the heads of the peppers, remove any seeds inside

To make the filling sauce:

4. Finely dice the onions and garlic and let them cook in a frying pan with some olive oil
5. Add finely chopped eggplant (aubergine) to the pan and add about a tablespoon of water.
6. Let this simmer for about 4 - 5 minutes and add finely chopped fresh tomatoes to the pan
7. Squish the tomatoes and eggplant with a spatula, add salt and any other seasoning you would like to
8. Once the eggplant is completely cooked you are ready to fill your peppers

Final Steps:

9. Mix the sauce in with the quinoa well, taste it to be sure it is to your liking and add crumbled feta
10. Fill the peppers with the mixture and place them in the oven for approximately 30 minutes or until the peppers are cooked. 

A song from my dear friend Luca :)

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