• 1/2 cup quinoa
  • 2 small peppers
  • 1 grated tomato
  • 2 minced garlic cloves
  • 1 small onion, finely chopped
  • 1/2 celery stick, chopped
  • 1 tsp oregano (fresh or dried)
  • A pinch of thyme
  • Fresh parsley, chopped
  • Black pepper
  • Sea salt
  • 2 tbsp olive oil


Cut the tops off 2 small peppers to create 'caps,' remove seeds, and set aside. Rinse 1/2 cup of quinoa well to remove saponins, an antinutrient that gives a bitter taste. In a pot, cook the quinoa with 1.5 cups of water and a mixture of 1 grated tomato, 2 minced garlic cloves, 1 finely chopped small onion, 1/2 chopped celery stick, 1 tsp fresh or dried oregano, a pinch of thyme, chopped fresh parsley, black pepper, sea salt, and 2 tbsp olive oil. Stuff the peppers with this mixture, cover with the 'caps,' and place them in a baking dish. Cover the dish with a ceramic lid or parchment paper. Bake for 20-30 minutes until the quinoa and peppers are cooked. If the quinoa is still raw, add more liquid and continue cooking.


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