Happy Sunday everyone! Last week, I
made stuffed peppers for the second time. They are quickly becoming a weeknight
dinner favourite in my house. They are fairly easy to put together and you can
add whatever kind of meat and veggies you’d like. The quinoa really fills you
up! This is a dish that can be made vegetarian by simply skipping the meat. I
hope you give them a try.
Ingredients
1 cup quinoa
2 cups vegetable stock
500g ground pork
1 head of broccoli chopped
½ onion finely diced
4 cloves of garlic
4 large red peppers
Pinch cayenne pepper
1/4 tsp chili powder
Preheat oven to 400 ̊F. Add quinoa to vegetable stock and
bring to a boil. Turn heat down and simmer on low for 15 minutes. While the
quinoa is cooking, steam broccoli for about 10 minutes and chop into small pieces.
Cook onions and garlic with ground pork in a frying pan with a splash of olive
oil and some salt and pepper, until the pork is no longer pink. Cut the tops off
the peppers and use a spoon to scoop out the seeds. Once your quinoa is
finished cooking add the pork mixture and steamed broccoli and stir to combine.
Spoon the filling into the peppers until filled all the way.
Topping
3 tbsp panko breadcrumbs
2 tbsp parmesan cheese
1 tbsp butter
½ tsp Italian seasoning
Melt the butter and combine ingredients in a bowl. Sprinkle on top of the stuffed peppers and bake for 30 minutes at 400 ̊F
3 tbsp panko breadcrumbs
2 tbsp parmesan cheese
1 tbsp butter
½ tsp Italian seasoning
Melt the butter and combine ingredients in a bowl. Sprinkle on top of the stuffed peppers and bake for 30 minutes at 400 ̊F
After stuffing the 4 peppers fully, there was some filling
left over, which I ate later that week for lunch, but you could definitely
stuff 6 peppers if you wanted too.
