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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Quinoa & Beef Stuffed Bell Peppers

Serves: 4|Prep: 15 minCook: 30 min

Egg Free Loaded with Veggies Rich in Protein

Serves: 4|Prep: 15 minCook: 30 min

We’ve put a Halloween twist on this family favorite! Stuffed bell peppers are a quick and easy dinner to whip up, plus they’re a great way to sneak in some extra veg to your kids’ diet or use up all those leftover veggies in your fridge. Get the kids involved with prepping the veggies and stuffing their very own spooky dinner.

Ingredients

Method


4 medium-sized red bell peppers
1 tbsp extra virgin olive oil
1 small brown onion, finely chopped
1-2 cloves garlic, finely minced
17 Oz lean beef mince
1 small zucchini, finely cubed or grated
1 cup tomato passata
1 cup baby spinach, finely chopped
2 tbsp fresh parsley, finely chopped
1 cup cooked quinoa
Sea salt and pepper, to taste
4 tbsp goat’s cheese or feta, crumbled
1. Preheat oven to 350°F.
2. Slice each bell pepper in half vertically and remove the pulp and seeds from inside. Place in a baking dish or on a baking tray and bake in oven for 15 mins, take out and set aside.
3. In a large frying pan, heat olive oil over medium heat. Add onion and garlic and sauté for 2-3 mins or until soft.
4. Add beef, breaking up meat into pieces and cook until browned, approximately 3-4 mins.
5. Add zucchini, tomato passata, spinach and parsley and simmer on medium heat for 3-4 mins.
6. Add quinoa and season with salt and pepper.
7. Stuff bell peppers with as much filling as will fit. Return to oven and continue roasting until very soft, about 20 mins.
8. Sprinkle cheese on top and serve with fresh herbs on top.

Tip:
Swap quinoa for 1 cup of brown rice and zucchini for mushrooms, carrots or vegetable of choice. Serve immediately or store in the fridge for up to 3 days or freeze for up to 4 months.


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