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Le Chaudron recipe
Poivrons farcis au quinoa
Quinoa-stuffed bell peppers
⏱ 45 minServes 4Medium300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4bell peppers
150 g (5 oz)quinoa
200 g (7 oz)tomatoes, chopped
1onion
2 clovesgarlic
1 tbspolive oil
1 tspcumin
40 g (1½ oz)grated reduced-fat cheese
- 4 bell peppers
- 150 g (5 oz) quinoa
- 200 g (7 oz) tomatoes, chopped
- 1 onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp cumin
- 40 g (1½ oz) grated reduced-fat cheese
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 190 °C (375 °F). Cut a lid off each pepper and remove the seeds and white ribs.
- Rinse the quinoa and cook 12 min in salted boiling water until absorbed, then drain well.
- Sauté the sliced onion and garlic in the olive oil, add the cumin and then the crushed tomatoes, and cook 5 min.
- Mix the cooked quinoa with the tomato sauce until evenly combined.
- Fill the hollowed peppers generously with the stuffing and pack them snugly in the lightly oiled baking dish.
- Sprinkle with the reduced-fat grated cheese and bake 30 min until the peppers are tender. Serve hot.
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