Flavourful and delicious stuffed peppers with quinoa and ajvar have from the first bite become one of our most popular versions of this famous dish, and we strongly recommend it. The slightly nutty flavour of quinoa combined with homemade ajvar and a thick sauce in which we cooked the pepper on a medium heat, brings to stuffed pepper a whole range of taste. Quinoa, which is even easier to prepare than rice, is at the same time a very healthy and protein-rich food, with high nutritional value, and as such goes superbly with our recipe, which is great not just for your taste buds but for your entire body and soul. For an additional inspiration on how to prepare stuffed peppers, take a look at our recipe for non-greasy stuffed peppers seasoned with ajvar.
Rinse the peppers and cut off the top and stem, remove the seeds and leave to dry while you prepare the stuffing.
Chop up the onion and fresh herbs. Rinse the quinoa. If you use fresh tomato, dice it.
Pour a tablespoon of oil into a heated pan and quickly sautee the onion and herbs until the onion is glazed. Add a little black pepper, 2 or 3 teaspoons of sweet ground paprika and salt. Mix and add the tomato concentrate and ajvar, mixing it all together well. Cook on a moderate heat and, if necessary, add just a little water, since the fresh tomato in particular will provide liquid. If you are using fresh tomato, add 300 g or 150 ml of cooked tomato, mix and cook a little more before adding the quinoa.
Add the quinoa to the pan and pour in just enough water to cover it; you can add a little water during cooking if necessary, but be careful, since the stuffing needs to be thick. Cook for about another 10 minutes or until the excess liquid has evaporated. The quinoa doesn’t have to be completely cooked, since it will be finished off in the oven.
Heat the oven to 200°C.