Peppers stuffed with mushroom and quinoa
- 5-6 pieces button mushroom
- 100 g of cooked quinoa
- 100 g of ricotta
- 3 pieces of spring onion
- Provence spice mix
- olive oil, salt and pepper
For the filling, cut the mushrooms into small cubes, stew and drain. When cool, add the cooked quinoa, ricotta and chopped spring onions. Season with salt and pepper and add a few tablespoons of olive oil.
Fill in the halved peppers and bake for 15-20 minutes.
Serve with fresh salad, it is also excellent as a main course.