Servings:
4
Prep time:
25
Cooking time:
45
INGREDIENTS
- - 4 peppers
- - 120g Quinoa Mix
- - 200 g cooked Cannellini Beans
- - 1 lemon
- - 2 rosemary twigs
- - 2 garlic cloves
- - 50 g parmesan
- - Extra Virgin Olive Oil
- - Salt
- - pepper
INSTRUCTIONS
- Rinse the three varieties of quinoa several times in plenty of water, then pour into a saucepan, add 300 ml of water and a pinch of salt. Bring to a boil, lower the heat and simmer, partially covering the pan with a lid for 10 minutes or until complete absorption of water.
- Heat on a pan two spoonfuls of oil with finely chopped rosemary needles and the previously grated lemon rind. Then add the crushed garlic cloves and brown them gently for a minute. Add the beans, the juice of half a lemon and leave to flavor for a few minutes. At this point remove from the heat, remove the garlic and let it cool.
- Put quinoa, beans, rosemary and grated Parmesan in a bowl and mix well. Finally, check the salt and pepper. Let it flavor.
- Cut the peppers in half lengthwise, remove the seeds and white parts but leave the stalk. Stuff them with the mixture, then arrange them in a pan, sprinkle with a little oil and pour a little water on the bottom of the pot. At the end cover everything with an aluminum foil. You just have to bake at 180 ° C for about thirty minutes.
