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Cornelio peppers stuffed with quinoa cuttlefish and razor clams

ingredients

servings

2

Yellow peppers

400 grams

Quinoa

40 grams

Cuttlefish

200 grams

Parsley

5 grams

Extra virgin olive oil, vitaminized

24 grams

Shallots

10 grams

Iodized salt

3 grams

single courses from Italy

Cornelio peppers stuffed with quinoa cuttlefish and razor clams

Cornelio peppers stuffed with quinoa cuttlefish and razor clams

with fish source of B vitamins high in iron source of C vitamins high in potassium high in phosphorus with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cornelio peppers stuffed with quinoa cuttlefish and razor clams

A complete dish, light and tasty ... perfect for those who enjoy tasty foods without feeling weighed down ..

Cornelio peppers stuffed with quinoa cuttlefish and razor clams step 1

step 1

Weighing the ingredients, I used the cornelio peppers, one yellow and one red, plus I added 10 razor clams if you prefer you can also buy the round peppers and do not use razor clams ..

Cornelio peppers stuffed with quinoa cuttlefish and razor clams step 2

step 2

But if you buy them should be refrigerated in a bowl with water and salt for a few hours, in this way they will eliminate the sand.

Cornelio peppers stuffed with quinoa cuttlefish and razor clams step 3

step 3

Acclimatize Pour into a saucepan, add a bit of salt and bring to a boil. Meanwhile, rinse the quinoa. Preheat oven in ventilated mode, will reach the temperature of 180 degrees.

Cornelio peppers stuffed with quinoa cuttlefish and razor clams step 4

step 4

Wash peppers, cut the cap do not throw, the seeds and rinse again. Place them in a baking pan with a spoon Dolio.

Cornelio peppers stuffed with quinoa cuttlefish and razor clams step 5

step 5

Cook also quinoa for 15 minutes, of course, when the water reaches a boil.

Cornelio peppers stuffed with quinoa cuttlefish and razor clams step 6

step 6

Meanwhile you can prepare the squid, if you buy already cleaned as in my case it will be enough to deprive them of the side fins, pull the tentacles if there is, remove the eye and cut them into pieces ...

Cornelio peppers stuffed with quinoa cuttlefish and razor clams step 7

step 7

first cut in half then the cuttlefish into strips, Rinse well and tenutele from parteQuando razor clams you will be well flushed out of the sand, rinse well. At this point, remove them from the valves.

Cornelio peppers stuffed with quinoa cuttlefish and razor clams step 8

step 8

Privatel the dark bag that most often contains sand and risciaquateli again, so you will be sure that there are no residues of sand. Finally cut it into small pieces and keep aside.

Cornelio peppers stuffed with quinoa cuttlefish and razor clams step 9

step 9

At this point, pour two tablespoons dolio in a pan, then fry the shallot over a gentle heat and add the cuttlefish.

Cornelio peppers stuffed with quinoa cuttlefish and razor clams step 10

step 10

Drain the quinoa and place in the pan, also put the razor clams, salt and sauté for two minutes, then turn off the heat and add the chopped parsley.

Cornelio peppers stuffed with quinoa cuttlefish and razor clams step 11

step 11

Take back the peppers and fill them with the quinoa stuffing, cuttlefish and razor clams, peppers close the opening with the cap. Put them in the oven at 180 degrees for 15-18 minutes.

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