Stuffed peppers is one of those recipes that you can prepare on Sunday and have really nice meals throughout the week. They are easy to make and great for lunchboxes. You may be shocked but I made these to have for breakfast… I discovered that protein and fat rich meal in the morning leaves me full until lunchtime whereas porridge makes me hungry shortly after eating it.
There is probably a million ways to stuff the peppers, so experiment and find your twist to this version.
Stuffed peppers
Ingredients
- 4 large peppers
- 0.5 kg minced beef grass fed preferable
- 1 cup cooked quinoa
- 2 shallots
- 2 cloves garlic
- 1 tsp chilli powder or to taste
- 1 tsp smoked paprika
- 0.5 tsp salt or to taste
- 1 tsp ground cumin
- 1 tbsp tamari or soy sauce
- 1 tsp olive oil plus some for drizzling
- fresh coriander
- grated cheese as an option
Instructions
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Preheat the oven to 170C
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Wash the peppers, cut the top off and scoop out the seeds. Set aside.
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In a mixing bowl combine meat with chopped shallots, garlic and all spices. Add cooked quinoa, tamari and olive oil and mix until everything is combined.
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Fill the peppers with the meat. Level with the spoon and cover with the pepper top.
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Once all peppers are ready, drizzle some olive oil on top of them. Bake for about 40 min until peppers are little burnt looking.
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If you like to add some cheese - take the top of the peppers 10 min before they are ready and sprinkle with cheese. Continue to cook until ready.
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Sprinkle fresh coriander if you want.
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Eat immediately or store in airtight container in the fridge and bring with you for lunch during the week. Or like me, eat for breakfast the next day 🙂
