Afbeelding
Back
Stuffed peppers with quinoa
Time
30 min
Servings
4
Why not do something different with Sweet Palermo for a change? The sweet pointed pepper is ideal for filling with various ingredients…and with love. This is a quick and easy way to prepare a complete meal. Now all you have to do is serve it on your very prettiest plates.
Made with
Afbeelding
lets get
cooking
Ingredients
- 150 g red quinoa
- 2 dessert spoons olive oil
- 1 onion, finely chopped
- 300 g mince beef (or beef/pork if preferred)
- 1 dessert spoon picadillo seasoning mix (or paprika powder)
- 3 dessert spoons pine nuts
- 2 tomatoes, cubed
- 2 sprigs of mint
- 100 g soft goat’s cheese, crumbled
- 4 sweet pointed peppers (Sweet Palermo)
Contributor
Sweet Palermo®
Preparation
- Heat the oven to 190°C. Cook the quinoa according to the instructions on the packet. Heat the oil in a frying pan and fry the onion for 2 min. Add the mince and the picadillo seasoning and fry for a further 3 min. until cooked. Remove from the heat, then add the tomatoes and allow to cool a little.
- Toast the pine nuts in a dry frying pan for 3 min. until they are golden brown. Add 2/3 of them to the mince. Finely chop the mint leaves and mix 2/3 of them in with the mince along with the goat’s cheese and the quinoa. Have the pointed peppers lengthways, removing the seeds but leaving the base of the stalk in place. Stuff the pointed peppers with the mince/quinoa mix and place them in a greased ovenproof dish. Bake the peppers for approx. 20 min. until cooked. Sprinkle over the remaining pine nuts and mint.
Twist It!
Replace the pine nuts with roughly chopped pistachio nuts and add a finely chopped red chili pepper for a spicier version.
Contributor
Sweet Palermo®
Made with
