August 3, 2019
Delicious and flavorful stuffed peppers with quinoa and ajvar after the first bite already have become one of our favorite variants of this famous dish, which we heartily recommend you to try.
The slightly nutty quinoa taste combined with the home-made ajvar and the thick sauce in which we simmered our peppers gave a whole wealth of flavors to our stuffed peppers. Even easier to prepare than rice, quinoa is also an extremely healthy foodstuff, protein-rich and high in nutritional value, so it fits perfectly into our recipe, which is good for the whole body and soul.
For a little more inspiration on how else you can make stuffed peppers, check out our recipe for Lenten stuffed peppers with ajvar.
10 medium sized bell peppers
2 smaller onions
500g of fresh tomatoes or 300ml of homemade tomato juice
2 fresh tomatoes for lids on peppers
1 tablespoon of concentrated tomato paste
3 tablespoons of ajvar
sweet smoked minced dry pepper
a couple of sprigs of fresh thyme and oregano
Cut the tops of the washed bell peppers with, remove the seeds and allow them to dry as you prepare the filling.
Finely chop the onions and fresh herbs. Rinse the quinoa. If using fresh tomatoes, cut it into cubes.
Pour one tablespoon of oil into the heated pan and briefly fry the onions and spices until the onions are glassy. Add some pepper, 2 to 3 teaspoons of sweet ground pepper and salt. Stir everything in and add a concentrated tomato paste, ajvar and combine everything stirring. Make all this over medium heat and only if necessary add very little water, as especially fresh tomatoes will release the liquid into the dish. If you are cooking with fresh tomatoes, now add 300g or 150ml of cooked tomatoes, stir and let it simmer a little before adding the rice.
Put the quinoa in a saucepan, pour just enough water to cover the rice, and add some more water during cooking if necessary, but carefully as the filling mixture should be thick. Cook for about 10 minutes or until all excess liquid has evaporated. The quinoa does not need to be fully cooked at this time as it will be stored in the oven.
Preheat the oven to 200C.
Arrange the peppers in a deeper fireproof pan so they stay upright all the time. Fill each with a slice, close with a slice of tomato and fold with the tops you cut off if you want.
Mix the remaining fresh or cooked tomatoes with a little lukewarm water and pour between the peppers so that this liquid covers 2/3 of the peppers. Close the pan, cover or foil well and bake in the oven for about 20 minutes. Then remove the lid and allow the peppers to rest in the oven for 5-10 minutes.