We leave you this super recipe of paprika stuffed with quinoa.
7 green peppers
4 tablespoons oil
1 chopped onion
2 tomatoes, peeled and finely chopped
Handful of parsley
Handful of coriander
1 ½ cup quinoa, cooked in 3 cups of water
¼ cup blueberries (no added sugars)
Salt and pepper
FOR THE SAUCE:
3 cups of water
1 can of crushed tomatoes (no added sugar)
½ teaspoon of turmeric
1 teaspoon dried coriander
½ teaspoon cumin
1 tablespoon paprika
Freshly ground black pepper
Sauté the onion in a large pot until it is transparent.
Add the tomatoes, parsley and cilantro and quinoa and simmer for several minutes.
Turn off the fire.
Cut the top of each paprika, clean inside and fill generously with the tomato mixture.
Use the top as a lid and place it in the pot to close the peppers.
In a separate bowl, mix all the sauce ingredients and pour over the peppers.
Cover the pot and let it boil.
Lower the heat and simmer for 1 to 1:30 hours.