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Stuffed Peppers with Herbed Quinoa
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- 30 g vegetarian hard cheese, cut in pieces (3 cm)
- 8 sprigs fresh mixed herbs (e.g. rosemary, sage, thyme), leaves only, plus extra for garnishing
- 1500 g water
- 150 g quinoa, rinsed and drained
- 2 garlic cloves
- 1 onion (approx. 150 g), quartered
- 20 g sun-dried tomatoes, drained
- 1 Tbsp olive oil
- 15 pitted black olives, sliced
- 1 Tbsp pickled capers, drained
- 40 g toasted pine nuts,
- ¼ tsp fine sea salt, or to taste
- ¼ tsp ground black pepper, or to taste
- 6 mixed peppers (small-medium), tops removed and deseeded
- per 1 portion
- 1033 kJ / 246 kcal
- 8.3 g
- 21.6 g
- 13 g
- 5.2 g
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