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9.2 Stewed peppers with quinoa
• Serves: 2
• Preparation time: 20 - 30 minutes
• Ingredients:
• 100g Quinoa
• 4 peppers (red)
• 300ml vegetable stock
• 120g mushrooms
• 100g grated parmesan
• Curry powder
• 1 teaspoon fennel (ground)
• 1 shallot
• 1 clove of garlic
• 1-2 tablespoons of sunflower oil/rapeseed oil/olive oil
First wash the quinoa thoroughly under cold water to flush out any bitter sub-
stances that may be present. Then, heat 300ml of vegetable stock with the fennel
and allow the quinoa to cook in it for 10 minutes. Then remove the quinoa from
the stove and keep it aside for 10 more minutes. In the meantime, cut the pep-
pers below the stalk into circular pieces and detach them carefully with the core.
De-core the peppers completely. Also peel and chop the shallots and garlic. Then
slice the mushrooms and sauté them briefly with the curry powder, the shallot
and garlic pieces in a pan. Finally, mix the quinoa with the mushrooms and add
parmesan and fill the peppers with it. Place the peppers with a little oil for about
12 - 15 minutes at about 160°C in the Arendo hot air fryer.
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