A gourmet twist: Quinoa and prawn stuffed peppers delight

Stuffing peppers with rice and minced meat is a dish often repeated, which many people may have grown tired of. Don't get us wrong – we enjoy making it occasionally and see nothing amiss with it. However, we must confess that each of us longed for a change at some point. And, as if by magic, we found a recipe that simply amazed us.

Two ingredients that you probably don't use very often play a key role in the recipe we are about to present. The first is prawns, which aren't an obvious pairing with peppers. The second is quinoa. What exactly is this product? Quinoa, Peruvian rice, and Inca cereal (call it what you wish) are South American plants considered pseudocereals. Don't be misled by this name. Quinoa is extremely healthy and contains significantly fewer carbohydrates than rice and twice the protein.

Stuffed peppers with quinoa and prawns are a delightful idea for a vegetarian dinner or a tasty treat for a family gathering. You decide how to use it. Meanwhile, let's move on to the recipe.

Ingredients:

• 2 yellow peppers,
• 115 grams quinoa,
• 140 grams prawns,
• 2 cloves garlic,
• 1 small onion,
• parsley,
• a few green padrón peppers,
• 2 tablespoons Greek yoghurt,
• 1 tablespoon grated Parmesan,
• 120 millilitres of vegetable broth,
• salt,
• pepper,
• olive oil.

Instructions:

1. Transfer the quinoa to a sieve and rinse with cold water.
2. Put it in a pot, cover it with water (there should be twice as much water as quinoa), and cook until tender.
3. Remove shells and veins from the prawns, then fry them in a small amount of oil.
4. Sauté the finely chopped onion and garlic separately.
5. Now mix the quinoa with prawns, chopped parsley, onion, garlic, Greek yoghurt, Parmesan, and pieces of padrón peppers.
6. Season to taste with salt and pepper.
7. Halve the peppers and remove the seeds.
8. Fill them with the stuffing and place them in a baking dish.
9. Pour in the vegetable broth and bake for about 40 minutes at 200°C. Enjoy your meal!