Inspired by: Gemista
- Pitta seasonJun – Sep in the north
Quinoa & Paneer Stuffed Peppers
- Serves
- 4
- Portion
- 1 pepper
- Time
- 1 h
- Texture
- Soft
- Season
- Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Capsicum | 4 sweet peppers | 600 g | 3000 g | |
| Quinoa | ⅔ cup | 120 g | 600 g | |
| Vegetable stock (no onion–garlic, home-made) | 1 cup + 1 tbsp | 250 ml | 1250 ml | |
| Paneer (cow's milk) | crumbled | 150 g | 750 g | |
| Zucchini / tori | diced | 150 g | 750 g | |
| Tomato | 1½, chopped | 150 g | 750 g | |
| Extra-virgin olive oil | 1½ tbsp | 20 g | 100 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | mint, parsley | 10 g | 50 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g | |
| Pine nuts | 2 tbsp | 20 g | 100 g |
Method
How to cook it
Step 1: Cook quinoa in stock 15 minutes.
Step 2: Sauté fennel, zucchini and tomato in oil; mix with quinoa, paneer, herbs, pine nuts and salt.
Step 3: Fill halved or topped peppers; add 100 ml water to the dish.
Step 4: Cover; bake at 180 °C (350 °F) 40 minutes until peppers are very soft.
Nutrition
Per serving, estimated
Moderate salt · 1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromMinced meat and rice→Toquinoa and paneer
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