Stuffed Bell Peppers with Beef Mince and Quinoa
Generated with the assistance of Pantry Bliss AI
Last updated on
3
40 minutes
Prep time
15 minutes
Cook time
25 minutes
This recipe is inspired by classic Mediterranean stuffed vegetables, often using rice and various meats. It combines wholesome ingredients while introducing quinoa for a nutritional boost, ensuring a delightful texture and taste. The balance of fresh vegetables and rich cheese harmonise beautifully with seasoned meat, reflecting the charm of rustic homestyle cooking. Could be found enjoyed in both home kitchens and festive dining.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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3 large bell peppers (any colour, tops sliced off and seeds removed)
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300 grams beef mince (fresh)
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150 grams quinoa (rinsed or soaked prior to cooking)
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1 large onion (diced)
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3 cloves garlic (minced)
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400 grams diced tomatoes (canned or fresh)
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100 grams cheddar cheese (shredded reserve some for topping)
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2 tablespoons olive oil (for sautéing)
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1 teaspoon salt (to taste)
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1 teaspoon pepper (to taste)
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1 teaspoon paprika (smoked for added flavour)
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2 tablespoons chopped parsley (fresh, for garnish)
Instructions
- 1. Preheat the Oven: Preheat the oven to 180°C (350°F). This ensures an even bake for the stuffed peppers.
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2.
Cook the Quinoa:
In a medium saucepan, bring 300 ml of water to a boil. Add the rinsed quinoa, a pinch of salt, and reduce the heat to low. Cover and simmer for approximately 15 minutes until the quinoa is fluffy and the water is absorbed. Remove from heat and set aside.
Do not open the lid while cooking quinoa before the time as it may not cook properly.
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3.
Sauté the Vegetables and Beef:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened. Add the beef mince and cook, stirring frequently, until browned (about 5-7 minutes). Drain excess fat if necessary. Mix in the diced tomatoes, cooked quinoa, paprika, salt, and pepper. Allow to simmer for 5 minutes until well combined.
Ensure the beef is thoroughly cooked to a minimum internal temperature of 75°C.
- 4. Mix the Filling: In a mixing bowl, combine the beef and vegetable mixture with half of the shredded cheddar cheese. Mix until well incorporated to create a flavorful filling.
- 5. Stuff the Peppers: Place the hollowed bell peppers upright in a baking dish. Fill each pepper generously with the beef and quinoa mixture, pressing down gently to pack the filling. Top each stuffed pepper with remaining shredded cheese and sprinkle with chopped parsley for added brightness.
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6.
Bake the Peppers:
Cover the baking dish with aluminium foil and bake in the preheated oven for 20 minutes. Then uncover and bake for an additional 5 minutes or until the cheese is bubbly and golden.
Avoid burning by keeping an eye on the cheese during the last few minutes of baking.
- 7. Serve and Enjoy: Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with additional parsley if desired. Serve warm and enjoy the delightful blend of flavours!
Tips and Variations
- You can add chopped mushrooms or spinach to the filling for extra veggies.
- Substitute beef mince with turkey or chicken for a leaner option.
- Use a mix of different cheeses for varied flavours, such as mozzarella or feta.
Equipment Required
Suggested Pairings
Sides
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The garlic bread complements the stuffed peppers with its buttery flavour, perfect for soaking up the juices.
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A light salad enhances the meal with freshness and balance, providing a crunch to the otherwise soft texture.
Drinks
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A refreshing non-alcoholic drink that will cleanse the palate and counterbalance the savoury flavours of the dish.
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A glass of medium-bodied red wine complements the beef filling and resonates with the Mediterranean theme.
Other Food Dishes
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This refreshing yogurt sauce pairs well, providing acidity and creaminess that balances the richness of the stuffed peppers.