Dried peppers with crunchy quinoa and vegetables.
- 7-8 dried peppers for stuffing
- 300 g quinoa
- 1 small can of peas
- 3 carrots
- 1 tablespoon olive oil
- 2 pinches of dried herbs
- pinch of salt
Soak quinoa and peppers (separately) the night before.
Wash and slice the carrots and prepare a mixture: quinoa, carrots, peas and spices. Stuff the peppers.
At the bottom of the baking dish spread spoon of olive oil and cover with an inch of water. Arrange peppers and pour the rest of the mixture. Sprinkle with a pinch of salt.
Bake in moderate oven about 20 minutes until a golden tan.
Enjoy your meal!