Stuffed Peppers with Olive Oil and Quinoa

Malzemeler

• 1 kg bell peppers for stuffing (we used large ones, which made about 10 pieces)

• 1 cup quinoa

• 1 large onion

• 1 large tomato

• 4 cloves garlic

• Half a bunch of parsley

• 1 teaspoon salt

• 1 teaspoon black pepper

• 6 tablespoons Livvy olive oil (60g)

• ½ liter water

• 6 tablespoons strained yogurt (150g) – for serving suggestion

Tarifler

1. Cut the tops off the bell peppers using a knife. In some recipes, the tops are placed back on while cooking, but we didn’t use them.

2. Wash the peppers thoroughly and remove the seeds.

3. Finely chop the onion and garlic.

4. Sauté the garlic in 2 tablespoons of olive oil just until fragrant—about 30 seconds.

5. Add the chopped onions and sauté until they turn golden.

6. Finely chop the tomatoes and parsley (reserve a small amount of parsley for garnish after cooking).

7. In a large bowl, combine the quinoa, sautéed onion and garlic mixture, tomatoes, salt, black pepper, and parsley.

8. Stuff the peppers with this mixture.
   Note: Since quinoa expands during cooking, leave about one finger-width of space at the top of each pepper—do not overfill.

9. Place the stuffed peppers in a pot and add enough water to reach the filling level.

10. Cook on high heat until boiling, then reduce to low heat and simmer for 20–25 minutes.

11. For serving, top each pepper with a spoonful of yogurt and a sprinkle of parsley.