Yields: 10-12 tomatoes/peppers

Ingredients:

• 1 tablespoon quinoa per tomato/pepper
• 1 dry onion
• Parsley
• 1-2 grated carrots
• 1 tablespoon pine nuts
• ½ cup olive oil (for the filling)
• Salt, pepper
• 1-2 tablespoons olive oil (for the baking dish)

Instructions:
Preheat the oven to 180°C (350°F). Prepare the peppers by cutting off the stems and the top part to create a “lid.” Remove the seeds. Prepare the tomatoes in a similar way. Cut off the bottom part to create a lid and scoop out the flesh. Blend the tomato flesh, carrot, onion, and parsley in a blender. Pour the mixture into a large bowl. Rinse the quinoa and add it to the bowl along with the remaining filling ingredients, mixing well. Fill the tomatoes and peppers with the quinoa mixture. Add water and a little extra olive oil to the baking dish, enough to cover the stuffed vegetables halfway up their sides. Bake on the lower rack until the tomatoes are nicely browned on top, for about 1 hour and 15 minutes to 1 hour and 30 minutes. Adjust the baking time and method depending on your oven.

Health and nutrition claims are based on current EU regulations.