Beef and Quinoa Stuffed Peppers

Instructions

1. Step 1

   Preheat the oven to 200°C. Stand the peppers upright in a baking dish, brush them with olive oil, and roast for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 piece Bell Pepper, 10.0 ml Olive Oil

   Cookware: baking dish, Chef Knife, cutting board, oven

2. Step 2

   Rinse the quinoa thoroughly in a fine-mesh sieve. Put it in a saucepan with the beef stock and one-third of the salt, then bring to a boil over high heat.

   Ingredients used: 300.0 ml Beef Stock, 120.0 gr Quinoa, 2.0 gr Salt

   Cookware: fine mesh sieve, saucepan

3. Step 3

   Cover the saucepan, reduce to low heat, and simmer until the stock is absorbed. Remove from the heat and fluff the quinoa.

   Timer: 15 min (fixed)

   Cookware: saucepan

4. Step 4

   Heat the remaining olive oil in a skillet over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 20.0 ml Olive Oil, 1.0 piece Onion

   Cookware: skillet, wooden spoon

5. Step 5

   Add the garlic, oregano, cumin, and paprika. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Dried Oregano, 9.0 gr Garlic, 2.0 gr Ground Cumin, 2.0 gr Paprika

   Cookware: skillet, wooden spoon

6. Step 6

   Add the ground beef, remaining salt, and black pepper. Cook over medium heat, breaking up the meat, until browned and its internal temperature reaches 71°C.

   Timer: 8 min (fixed)

   Ingredients used: 450.0 gr Ground Beef, 2.0 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: skillet, wooden spoon

7. Step 7

   Stir the tomatoes into the beef and simmer over medium heat until the mixture thickens slightly.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 gr Canned Tomato

   Cookware: skillet, wooden spoon

8. Step 8

   Combine the beef mixture, cooked quinoa, parsley, and half the mozzarella in a mixing bowl.

   Ingredients used: 50.0 gr Mozzarella, 15.0 gr Parsley

   Cookware: mixing bowl, wooden spoon

9. Step 9

   Fill the pre-roasted peppers with the beef and quinoa mixture. Cover the baking dish with foil and bake at 200°C.

   Timer: 20 min (fixed)

   Cookware: aluminum foil, baking dish, oven

10. Step 10

    Remove the foil, top the peppers with the remaining mozzarella, and bake at 200°C until the cheese is melted and lightly browned.

    Timer: 8 min (fixed)

    Ingredients used: 50.0 gr Mozzarella

    Cookware: baking dish, oven