Beef and Quinoa Stuffed Peppers

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 15 min (fixed)

   Cookware: oven — 190°C

2. Step 2

   Arrange the bell pepper halves cut-side up in a 23 x 33 cm baking dish, keeping them level for filling.

   Ingredients used: 4.0 piece Bell Pepper

   Cookware: baking dish, Chef Knife

3. Step 3

   Add the quinoa, water, and 2.0 gr of salt to the saucepan. Bring to a boil, reduce to medium heat, and cook for 18 minutes until the water is absorbed and the quinoa is tender.

   Timer: 18 min (scalable)

   Ingredients used: 170.0 gr Quinoa, 2.0 gr Salt, 360.0 ml Water

   Cookware: saucepan — medium heat

4. Step 4

   Add the ground beef and onion to the skillet over medium-high heat, breaking up the beef with the cooking spoon. Stir in the cumin, black pepper, and 3.0 gr of salt; cook for 10 minutes until browned with no pink remaining and the beef reaches 71°C, then stir in the tomato and cook until bubbling and slightly thickened.

   Timer: 10 min (scalable)

   Parallel with step: 3

   Ingredients used: 2.0 gr Black Pepper, 4.0 gr Cumin, 450.0 gr Ground Beef, 150.0 gr Onion, 3.0 gr Salt, 400.0 gr Tomato

   Cookware: cooking spoon, Food Thermometer, skillet — medium-high heat

5. Step 5

   Transfer the cooked quinoa into the skillet and stir with the cooking spoon until evenly combined with the beef and tomato mixture. Stir in the remaining 1.0 gr of salt and remove from the heat.

   Ingredients used: 1.0 gr Salt

   Cookware: cooking spoon, skillet — off heat

6. Step 6

   Divide the filling among the bell pepper halves in the baking dish and bake in the oven at 190°C for 35 minutes, until the peppers are tender and the center of the filling reaches 74°C.

   Timer: 35 min (scalable)

   Cookware: baking dish, Food Thermometer, oven — 190°C