Quinoa and shrimp transform classic stuffed peppers

Many people may have grown tired of stuffing peppers with rice and ground meat. Don't get us wrong—we enjoy making it from time to time and see nothing wrong with it. However, we must admit that each of us wanted a change at some point. Suddenly, we found a recipe that simply amazed us.

Two ingredients play a key role in the recipe we're about to share, which you probably don't use very often. The first is shrimp, which isn’t an obvious pairing with peppers. The second is... quinoa. What exactly is this product? Quinoa, Peruvian rice, and Inca cereal (call it what you want) is a plant from South America considered a pseudocereal. Don’t be misled by this name—quinoa is extremely healthy and contains significantly fewer carbohydrates than rice and twice the protein.

Stuffed peppers with quinoa and shrimp are perfect for a delicious dinner or a tasty treat for a family gathering. You decide how to use it. Meanwhile, let's move on to the recipe.

Ingredients:

                                                  
• 2 yellow peppers
• 4 oz quinoa
• 5 oz shrimp
• 2 cloves garlic
• 1 small onion
• Parsley, to taste
• A few green padrón peppers
• 2 tablespoons Greek yogurt
• 1 tablespoon grated Parmesan
• ½ cup vegetable broth
• Salt
• Pepper
• Olive oil

Instructions:

1. Transfer the quinoa to a sieve and rinse with cold water.
2. Put it in a pot, cover it with water (there should be twice as much water as quinoa), and cook until tender.
3. Remove shells and veins from the shrimp, then fry them in a small amount of oil.
4. Sauté the finely chopped onion and garlic separately.
5. Mix the cooked quinoa with shrimp, chopped parsley, onion, garlic, Greek yogurt, Parmesan, and pieces of padrón peppers.
6. Season to taste with salt and pepper.
7. Halve the peppers and remove the seeds.
8. Fill them with the stuffing and place them in a baking dish.
9. Pour in the vegetable broth and bake for about 40 minutes at 390°F. Enjoy your meal!