Chilli stuffed with seeds

Ingredients:

4 green chili peppers, 3/4 cup kinoa seeds, 1.5 cups water, 2 bell peppers (green and red), 1 onion, 2 tsp. cholapeno, 2 cloves garlic, 2 tbsp. pumpkin seeds, 2 stalks of green onions, 1 tbsp. each. fresh cilantro, soy sauce and lime juice, 2 cups of tomato juice, 115 grams of cheddar cheese.

Cooking method.

Preheat the oven to 175 ° C. Cut the chili peppers in half, remove all the seeds and insides. In a medium saucepan, pour the seeds with water, bring to a boil, cover, reduce heat and cook for another 13 minutes until all the liquid has absorbed. Take a large frying pan and oil it. Chop the Bulgarian peppers, jalapenos, onions, garlic and fry them over medium heat for two minutes. Add pumpkin seeds and stew for a couple of minutes. Remove the frying pan from the fire, add kinoa seeds, green onions, coriander, soy sauce, lime juice and mix everything. Put in each half of the pepper a few spoons of the resulting minced meat. Take the baking dish, pour the tomato juice into it and put the stuffed chili peppers. Cover with a lid or foil and bake at 175 ° C for 20 minutes. Take the peppers, sprinkle them with grated cheddar and put for another 10 minutes in the oven until the cheese melts. Before serving, pepper each table with a tablespoon of tomato juice from the mold.