Stuffed peppers with quinoa and schiritsa

1. Prepare the ingredients:

- peel the onion and finely dice it,

- wash the zucchini, dry it with a paper towel, cut off the skin with a thin layer, and the rest three on a large or medium grater. If the zucchini is young, the skin can not be cut at all,

- we clean the garlic cloves, then we pass them through the press,

- sunflower seeds are lightly fried in a dry frying pan, literally for a few minutes,

- my parsley, wet with napkins and cut into large pieces,

- my tomatoes, cut them into small cubes,

- bulgarian peppers are cut in half, leaving the stalk, but removing the seeds.

2. And now, actually, we are preparing:

- turn on the oven so that it has time to warm up to 180 degrees,

- at this time, we transfer the quinoa seeds and schiritsa into a small saucepan, after which we fill them with water. Put the pan on high heat, bring the water to a boil. After reducing the heat to a minimum, close the pan with a lid and simmer all together for 15 minutes. It may take a little less time. The seeds should absorb water, but not boil, be like "al dente" - soft on the outside, but with some rigidity inside. Remove the pan from the heat and put it aside for now,

- put a large frying pan with oil on medium heat, and when it warms up, put the chopped zucchini and onion into it, stirring, cook for 5 minutes until soft. Add cumin and crushed garlic, mix, keep on fire for another minute and remove the pan from the stove. We set aside to cool down,

- in a large container we put: quinoa and schiritsa, onion mixture, fried sunflower seeds, currants, chopped parsley, chopped tomato and ricotta cheese. Mix everything well, then salt, sprinkle with ground black pepper and stir again,

- grease the baking dish with a small amount of oil,

- fill the pepper halves with prepared minced meat, put them in a mold, and cover the mold with a double layer of foil on top,

- bake the peppers in a preheated oven for 20 minutes, after which we remove the foil and bake the peppers for another 20 minutes (the peppers should become soft, and the filling is a little ruddy).

We serve the finished dish hot.

Bon appetit!