How to cook
Clean the vegetables and finely chop them, except for the peppers. Heat the oil and fry the onion for 1-2 minutes, then add the carrots and quinoa. Stew them for another 2-3 minutes and season them with the spices.
Add the grated tomatoes and leave the products to boil for about 10 minutes on low heat, until the water evaporates from the tomatoes.
Fill the peppers, which have been cleaned from the seeds, with the resulting mixture, cover them with their tops, place them in a porcelain or fireproof tray, pour 1.5 cups of water and cook them in a microwave for about 25 minutes on maximum power. You can add more water, if needed. You can also cook the peppers in a regular oven.
Serve the stuffed peppers with garlic yogurt.