Peppers stuffed with mushroom and quinoa

Ingredients:

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

Preparation:
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.