Quinoa-stuffed peppers
Juicy bell peppers, delicate quinoa, and aromatic spices create a perfect combination. A quick, filling, and colorful dish for the whole family.
Number of servings
3
Preparation time
45 min
Print recipe
INGREDIENTS
- 300 gr White Quinoa QF Quality Food, cooked earlier
- 1 teaspoon House of Asia Chinese Cuisine Spices
- 2 tsp House of Asia garlic, ginger, and chili paste
- 300 g minced pork
- ½ onion, finely chopped
- 3 cloves of garlic, finely chopped
- a small piece of ginger, finely chopped
- a handful of parsley, chopped
- 100 g mozzarella cheese, grated
- 3 red peppers
- 200 ml tomato passata
- salt to taste
- black pepper to taste
- 20 ml rapeseed oil
A METHOD OF PREPARING
- Heat oil in a pan and sauté the onion, garlic, and ginger. Add the Chinese spice mix and sauté for 2 minutes. Add the ground beef and sauté until browned. Then add the tomato puree and garlic, ginger, and chili paste and simmer until some of the liquid evaporates. Stir in the cooked quinoa and parsley, season with salt and pepper.
- Core the peppers and stuff them with the prepared filling. Sprinkle with grated mozzarella, cover with pepper "caps," and bake in an oven preheated to 200°C (400°F) for about 30 minutes.
