Onion

50 grams

Olive oil

1

Broth

200 ml

Rinse quinoa under cold water, then cook it in 200ml of broth in a saucepan over medium heat. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork. Time ensures quinoa is perfectly cooked and seasoned. This takes about 17 minutes total including rinsing and fluffing.

Ground beef

100 grams

Bell pepper

1

Garlic

2 grams

Tomato

100 grams

In a pan, heat 1 tablespoon olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened and translucent, about 4 minutes. This step helps to develop flavors before combining them with the beef and quinoa mix. Stir occasionally for uniform cooking.

Ground beef

100 grams

Cilantro

10 grams

Tomato

100 grams

Add the ground beef to the sautéed onion and garlic. Cook until browned, about 5 minutes. After browning, mix in chopped tomatoes and cooked quinoa. Stir to combine and add chopped cilantro for freshness. This infuses all ingredients together beautifully, cooking for another 3 minutes.

Cut the top off the bell pepper and remove the seeds. Stuff the cooked mixture into the bell pepper until overflowing. Place the stuffed pepper upright in a baking dish. Bake in preheated oven for 25 minutes until the bell pepper is tender. This ensures a deliciously warm and hearty meal, melding all flavors together.

Serve the stuffed peppers hot, garnished with fresh cilantro. Pair with a side salad. Store leftovers in an airtight container for up to 3 days in the fridge.