Peppers stuffed with quinoa and fresh goat cheese
Peppers stuffed with quinoa and fresh goat cheese. Prepared with fresh goat cheese instead of feta.
Active time30 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 150 g courgettes
- 4 peppers
- 150 g tomatoes
- 100 g fresh goat cheese
- 15 ml olive oil
- 150 g uncooked quinoa
Preparation
Rinse the quinoa and cook according to the packet instructions, for about 15 minutes, then drain.
150 g uncooked quinoa- saucepan
- colander
While the quinoa is cooking, preheat the oven to 180 °C. Wash the peppers, halve them and remove the seeds. Wash and dice the courgette and tomatoes.
150 g courgettes4 peppers150 g tomatoes- oven
- knife
While the quinoa finishes cooking, sauté the courgette and tomatoes in oil for 8 minutes. Mix with the drained quinoa and well-drained, crumbled fresh goat cheese.
100 g fresh goat cheese15 ml olive oil- frying pan
- spatula
- mixing bowl
Fill the pepper halves with the filling and place them in a dish. Bake for 30 to 35 minutes, until the peppers are tender.
- ovenproof dish
- oven
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration