Pointed pepper with quinoa

Name: pointed pepper with quinoa
Total time: 55 min
Yield: 4
Ingredients: 4 tablespoon Greek yoghurt; 400 milliliters tomato juice; 2 tablespoon leaf parsley; 200 gram Quinoa; 1 toe garlic; 1 onion; 3 tablespoon olive oil; 4 red pointed pepper; 200 ml water

Ingredients

Directions

Cut a bar of two cm wide from the stem set to the tip.
Remove the seed lists and seeds. Slice the pulp of the bell pepper.
Heat half of the olive oil in a pan. Fry the onion, garlic and pieces of sweet pepper gently for three minutes.
Put in the quinoa and parsley and add half of the tomato juice, the water, salt and freshly ground pepper. Boil the quinoa in 12 minutes.
Preheat the oven to 200 ° C.
Fill the peppers generously with the quinoa mixture and put them in the roasting pan.
Mix the rest of the tomato juice with salt, freshly ground pepper and the rest of the olive oil and pour it on the bottom of the roasting dish.
Bake the peppers in the oven for a maximum of half an hour. Serve the Greek yogurt next to it. Tasty with a green salad.