Ground chicken and quinoa stuffed peppers

Tip: tap a step to mark it as done.

1. Quinoa

   15 min

   Rinse the quinoa thoroughly, add 200 ml salted water, and cook covered for 12–15 minutes, until the water is absorbed.

2. Filling

   12 min

   Preheat the oven to 200 °C (400 °F). Sauté the finely chopped onion in the oil, then add the chicken and cook until it changes color. Add the garlic, tomatoes, oregano, salt, and pepper and simmer for 5 minutes. Stir in the quinoa.

3. Stuff the peppers

   5 min

   Cut the peppers in half lengthwise through the stems, remove the seeds, and fill with the chicken mixture. Arrange in a baking dish and pour 50 ml water into the bottom.

4. Bake

   30 min

   Bake for 20 minutes, then sprinkle with the cheese and bake for another 10 minutes, until the cheese is golden and the peppers are tender.

Tip: Choose straight peppers with firm flesh for stuffing so the halves sit level in the baking dish and the filling stays in place.

This recipe was translated from the Slovak original: Papriky plnené mletým kuracím mäsom a quinoou