1kg of green bell peppers (we used 10 green bell peppers which corresponded to one kilogram for our recipe)
130g quinoa
1 large size onion, finely chopped
4 garlic cloves, finely chopped
1 large size tomato, finely chopped
½ bunch of parsley, finely chopped
1 teaspoon salt
1 teaspoon black pepper
6 tablespoons olive oil (60g)
½ liter of water
6 tablespoons (150g) strained yogurt
Cut off the stalks of the bell peppers with a knife. In some recipes these are placed on top of each bell pepper, we did not use them.
Wash the peppers thoroughly, remove the seeds.
Saute the garlic cloves with 2 tablespoons of olive oil until you can smell the garlic which is approximately 30 seconds.
Then sauté the chopped onions until they are golden brown.
In a large bowl, mix the quinoa, sauteed onion-garlic, tomato, salt, black pepper and parsley. Take a small portion of parsley away to be used to decorate before serving.
Fill the peppers with the stuffing. Please NOTE: Since quinoa absorbs liquid and swells, do not fully fill the peppers. Leave one centimeter from the top of the peppers unfilled.
Put the stuffed peppers in the pot, add water until it reaches the top of the stuffing.
Cook on high heat until boiling, then on low heat for 20 to 25 minutes.
Before serving, you can add 1 teaspoon of yogurt and parsley.
