Pimientos morrones rellenos de quinoa, soja texturizada y nueces

Array
(
    [0] => Array
        (
            [amount] => 2
            [unit] => 
            [ingredient] => Pimiento
            [notes] => morrón rojo
            [group] => 
            [ingredient_id] => 478
            [amount_normalized] => 2
        )

    [1] => Array
        (
            [amount] => 100
            [unit] => g
            [ingredient] => Quinoa
            [notes] => (yo usé la tricolor)
            [group] => 
            [ingredient_id] => 842
            [amount_normalized] => 100
        )

    [2] => Array
        (
            [amount] => 50
            [unit] => g
            [ingredient] => Soja
            [notes] => texturizada
            [group] => 
            [ingredient_id] => 883
            [amount_normalized] => 50
        )

    [3] => Array
        (
            [amount] => 1/4
            [unit] => 
            [ingredient] => Pimiento
            [notes] => rojo picadito
            [group] => 
            [ingredient_id] => 478
            [amount_normalized] => 0.25
        )

    [4] => Array
        (
            [amount] => 1/2
            [unit] => 
            [ingredient] => Cebolla
            [notes] => pequeña
            [group] => 
            [ingredient_id] => 477
            [amount_normalized] => 0.5
        )

    [5] => Array
        (
            [amount] => 1
            [unit] => 
            [ingredient] => Diente de ajo
            [notes] => 
            [group] => 
            [ingredient_id] => 658
            [amount_normalized] => 1
        )

    [6] => Array
        (
            [amount] => 1
            [unit] => 
            [ingredient] => Tomate
            [notes] => bien maduro (o 150g tomate natural triturado)
            [group] => 
            [ingredient_id] => 479
            [amount_normalized] => 1
        )

    [7] => Array
        (
            [amount] => 2
            [unit] => cucharadas
            [ingredient] => Aceite de oliva
            [notes] => virgen extra
            [group] => 
            [ingredient_id] => 475
            [amount_normalized] => 2
        )

    [8] => Array
        (
            [amount] => 1
            [unit] => pizca
            [ingredient] => Sal
            [notes] => 
            [group] => 
            [ingredient_id] => 446
            [amount_normalized] => 1
        )

    [9] => Array
        (
            [amount] => 1
            [unit] => pizca
            [ingredient] => Pimienta
            [notes] => molida 
            [group] => 
            [ingredient_id] => 447
            [amount_normalized] => 1
        )

    [10] => Array
        (
            [amount] => 1
            [unit] => pizca
            [ingredient] => Tomillo
            [notes] => 
            [group] => 
            [ingredient_id] => 578
            [amount_normalized] => 1
        )

    [11] => Array
        (
            [amount] => 50
            [unit] => g
            [ingredient] => Nuez
            [notes] => de California
            [group] => 
            [ingredient_id] => 593
            [amount_normalized] => 50
        )

)

• 2 Pimiento morrón rojo
• 100 g Quinoa (yo usé la tricolor)
• 50 g Soja texturizada
• 1/4 Pimiento rojo picadito
• 1/2 Cebolla pequeña
• 1 Diente de ajo
• 1 Tomate bien maduro (o 150g tomate natural triturado)
• 2 cucharadas Aceite de oliva virgen extra
• 1 pizca Sal
• 1 pizca Pimienta molida
• 1 pizca Tomillo
• 50 g Nuez de California