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Stuffed Peppers with Quinoa and Amaranth

Appetizing and original — a healthy main course for you. These stuffed peppers with quinoa and amaranth are delicious, wholesome, fragrant, and beautiful! A dish worthy of any cookbook. The peppers come out tasty even though the filling contains no meat, and if you leave out the cheese, you've got a fully plant-based main.

morkofkaAuthor avatar
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Stuffed peppers with quinoa and schiritsa
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 4 g
Fats 25 % 5 g
Carbohydrates 55 % 11 g
108 kcal
GI: 100 / 0 / 0
    1. Prep the ingredients: peel the onion and finely dice it. Rinse the zucchini, pat it dry, peel off a thin layer of skin, and grate the rest on a coarse or medium grater (if the zucchini is young, you can leave the skin on). Peel the garlic cloves and press them. Lightly toast the sunflower seeds in a dry skillet for just a few minutes. Rinse the parsley, pat it dry, and chop it coarsely. Rinse the tomatoes and cut them into small cubes. Halve the bell peppers, leaving the stem on but removing the seeds. 2. Now cook: preheat the oven to 350°F (180°C). Meanwhile, put the quinoa and amaranth in a small saucepan and cover with the water. Set over high heat and bring to a boil, then lower the heat to a minimum, cover, and simmer for 15 minutes (it may need a little less). The grains should absorb the water without turning mushy — al dente, soft on the outside but with a little bite inside. Take the pan off the heat and set it aside. Set a large skillet with the oil over medium heat; once hot, add the grated zucchini and onion and cook, stirring, for 5 minutes until soft. Add the cumin and crushed garlic, stir, cook for one more minute, then take the skillet off the heat and let it cool. In a large bowl, combine the quinoa and amaranth, the onion-zucchini mixture, the toasted sunflower seeds, the currants, the chopped parsley, the diced tomato, and the ricotta. Mix well, then season with salt and black pepper and stir again. Lightly grease a baking dish with oil. Fill the pepper halves with the stuffing, arrange them in the dish, and cover with a double layer of foil. Bake for 20 minutes, then remove the foil and bake for another 20 minutes (the peppers should be soft and the filling lightly golden). Serve the finished dish hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Currant - 38  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Cumin - 333  kcal/100g
  • Dried whole safflower seed kernels - 615  kcal/100g
  • Sunflower seeds - 560  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Ricotta - 174  kcal/100g
  • Shchiritsa - 371  kcal/100g
  • Zucchini - 16  kcal/100g
  • Quinoa - 368  kcal/100g

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