Quinoa and shrimp stuffed peppers: A fresh twist on tradition

Stuffing peppers with rice and ground meat is a commonly repeated dish many people may have grown tired of. Don't get us wrong—we enjoy making it occasionally and see nothing wrong. However, we must admit that we all wanted a change at some point. And like a bolt from the blue, we found a recipe that simply amazed us.

Two ingredients you probably don't use very often play a key role in the recipe we will share with you. The first is shrimp, which isn't an obvious pairing with peppers. The second is quinoa. What exactly is this product? Quinoa, Peruvian rice, and Inca cereal (call it what you want) are South American plants considered pseudocereal. Don't be misled by this name. Quinoa is extremely healthy, contains significantly fewer carbohydrates than rice, and doubles the protein content.

Stuffed peppers with quinoa and shrimp are a great idea for a delicious vegetarian dinner or a tasty treat for a family gathering. You decide how to use it. Meanwhile, let's move on to the recipe.

Ingredients:

• 2 yellow peppers,
• 120 grams quinoa,
• 140 grams shrimp,
• 2 cloves garlic,
• 1 small onion,
• parsley,
• a few green padron peppers,
• 2 tablespoons Greek yogurt,
• 1 tablespoon grated Parmesan,
• 125 millilitres of vegetable broth,
• salt,
• pepper,
• olive oil.

Instructions:

1. Transfer the quinoa to a sieve and rinse it with cold water.
2. Put it in a pot, cover it with water (there should be twice as much water as quinoa), and cook until tender.
3. Remove shells and veins from the shrimp, then fry them in a small amount of oil.
4. Sauté the finely chopped onion and garlic separately.
5. Mix the quinoa with shrimp, chopped parsley, onion, garlic, Greek yogurt, Parmesan, and pieces of padron peppers.
6. Season to taste with salt and pepper.
7. Halve the peppers and remove the seeds.
8. Fill them with the stuffing and place them in a baking dish.
9. Pour in the vegetable broth and bake for about 40 minutes at 200°C. Enjoy your meal!