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This pepper stuffed with quinoa and veal is sure to make for a delicious (and gluten-free) meal: try the recipe at home!
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
To prepare this easy recipe for stuffed peppers with quinoa, start slicing the tops off of the peppers and set aside. Scoop out the membranes and seeds and discard.
In a large pan of lightly salted boiling water, simmer the peppers and tops, covered, for 4-5 minutes. Drain well.
Heat the oven to 200°C (180° fan). Grease a baking dish.
Cook the quinoa according to the packet instructions. Drain well and rinse.
Heat the oil in a frying pan and cook the onion and garlic for a few minutes until softened. Stir in the veal and cook, stirring until browned.
Mix the quinoa into the veal mixture and season to taste with salt and pepper. Stir in the thyme.
Fill each pepper with the veal mixture. Place upright in the baking dish and cover with the pepper tops.
Bake for 20-25 minutes, until the peppers are tender and the filling is piping hot. Serve the stuffed peppers with quinoa immediately.