Roasted Peppers Filled with Quinoa, Chanterelles, Spinach and Parmesan

Due to pregnancy insomnia, I'm totally lacking in motivation. Nobody told me that lack of sleep would begin a couple of months before the baby pops out. Ah well, I guess it's a good warm up.

Things I've done instead of updating this blog lately: sleep, try to sleep, eat, try to write, and play Wordfeud and Ruzzle.

However, yesterday I made some nice roasted peppers filled with quinoa, chanterelles, spinach and parmesan. It is super simple and beautiful to serve with roasted potatoes, Jerusalem artichokes and lots of garlic. Here's how I did...

Roasted peppers filled with quinoa, chanterelles, spinach and parmesan

Cooking time: 35 min
Serves 2

2 peppers
1 dl quinoa
1 dl chanterelles (any mushrooms will do)
1 onion
1/2 dl spinach
1 dl grated parmesan
1 tbsp olive oil
Chilli pepper
Black pepper

Preheat the oven to 175 C.
Bring a pan of water to the boil and add the quinoa.
Chop the onion and put it in olive oil in a medium hot pan. Add the chanterelles, spinach and spices. Stir regularly.
Take the mix off the hot hob and stir in the parmesan.
When the quinoa is ready, stir it in with the mix.
Remove the stem and seeds from the peppers, then chop them in half and fill them with the mix.
Place them in the oven for about 20 min.