Friggitelli peppers stuffed with quinoa, corn and cumin

Ingredients

For 1 serving

• Italian frying peppers8
• Quinoa40 g
• Canned sweetcorn60 g
• Cumin2 pinches
• Extra virgin olive oil2 teaspoons
• Saltto taste

In season: June – September

Method

1. Rinse the quinoa in a fine sieve under cold water; bring a small pan of water to the boil, salt it and cook the quinoa for 15 minutes, until the grains are translucent and show their little spiral sprout; drain well.
2. Meanwhile heat a conventional oven to 200 °C and line a baking tray with baking paper.
3. Wash the friggitelli peppers, slit them lengthways on one side without removing the stalk and scrape out the seeds with a teaspoon.
4. Drain and rinse the sweetcorn and mix it into the quinoa with the cumin and a pinch of salt.
5. Fill the peppers with the mixture, pressing it in lightly, place them on the tray and drizzle with the oil.
6. Bake for 15 minutes, until the peppers are tender and lightly blistered on top.