Stuffed Peppers with Quinoa and Vegetables in Tom Yum Sauce

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

You can vary the vegetables as you like or based on what you have. Mushrooms work great instead of or alongside eggplants. You can use carrots instead of pumpkin. It would be nice to add cilantro to the dish. It can be served with sour cream.

Ingredients

Quinoa - 1 cup
Orange Bell Peppers - 8 pieces
Onion - 1 piece
Pumpkin - 3.5 oz
Eggplants - 3.5 oz
Courgette - 3.5 oz
Tom Kha paste - 1 tablespoon
Water - 3 cups
Salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - 2 tablespoons

Step by Step guide

Step 1

Rinse the quinoa in cold water, add two cups of water, and bring to a boil. Cook for 10–15 minutes until ready. Finely chop the onion, heat the oil in a pan, and sauté the onion until translucent. Add the pumpkin, diced into small cubes, and sauté for another 2–3 minutes. Then add the finely chopped eggplant and cook for a couple more minutes. Finally, add the zucchini pieces. At the end, you can add some herbs (I used garlic chives). Mix the quinoa with the vegetables, cover, and set aside.

Step 2

Prepare the peppers. Remove the seeds and pour boiling water over the peppers. Stuff the peppers with the resulting filling and carefully place them in a pot or pan so that they stand tightly next to each other and the filling does not spill out.