This summer stuffed peppers.
Among all things, I forgot to leave you this recipe, but I’m doing it right away, even because I’ve made them over the weekend.
Here they are in a variant with quinoa and tuna, to try!
You can also add olives for example.
Ingredients:
3 red tomatoes
5 red peppers
180g of quinoa
180g of tuna in oil
Capers
Salt
Extra virgin olive oil
Breadcrumbs
– Wash and dry the peppers. Empty them leaving them whole and remove only the top cap.
– Pour the cold water into a saucepan and add the quinoa. Remember, 1 dose of quinoa for 2 of water.
– Turn on the heat and bring water to boil. When it boils, lower the heat, cover and cook for ten minutes.
– When it is ready, drain it well and keep it aside.
– Wash the tomatoes and cut them into cubes.
– Drain the tuna and put it in a bowl with the rinsed capers, tomatoes and quinoa.
– Season with salt, pepper and extra virgin olive oil. You can also add a little breadcrumbs to taste.
– Take the peppers, stuff them with the filling and sprinkle the surface with a pinch of breadcrumbs.
– Cover a baking sheet with baking paper and place the peppers on top.
– Cover a baking pan with baking paper and place the peppers on it.
– Finish with a little oil and salt and bake in preheated oven at 180 degrees for one hour.
– You can serve them hot or cold.
