The sweetness of the roasted peppers contrasts against the savoury stuffing. Great for dinner with a side salad. Leftovers are also great for a packed lunch the next day!
SERVES: 4
TIME TO PLATE: 1 HOUR
WHAT YOU NEED:
- 400 grms extra lean (5% fat) beef mince (or any lean meat meat)
- 1 cup quinoa
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ cup chopped sun dried tomatoes
- ½ tsp dried thyme
- ½ tsp dried basil
- 4 large green, red, or yellow bell peppers, tops cut off and seeded
HOW TO MAKE:
- Preheat oven to 180°c.
- Stand peppers in shallow baking dish.
- Mix together beef, quinoa (rinsed well), onion, tomato, garlic, thyme, and basil in large bowl then spoon evenly into capsicums.
- Cover baking dish with foil and bake for 20 minutes, then remove foil.
- Bake for another 20 minutes or until peppers are tender and filling is cooked through.
- Let stand 5 minutes before serving.
- Phase 1 – replace quinoa with zucchini