Recipe & Photos By: @maedtostyle_creative
These Hearty Stuffed Peppers are a flavour-packed dish perfect for adding warmth to your Christmas table. Vibrant bell peppers are filled with a rich, savoury stuffing that’s enhanced by the deep, wholesome flavour of San Elk Beef Stock Powder. This star ingredient brings out the best in every bite, infusing the filling with a robust, comforting taste that pairs perfectly with the natural sweetness of the peppers. Whether served as a main or a festive side, these stuffed peppers are a surefire way to impress your holiday guests!
Serves 6
INGREDIENTS
1 Tbs. olive oil
1 clove garlic
1/2 red onion, finely chopped
2 cups swiss brown mushrooms, thinly sliced
1 1/2 tsp. San Elk Beef Stock Powder
1 can (420g) chickpeas
1/2 cup quinoa
sea salt
cracked pepper
3 Tbs. parmesan cheese, extra for garnish
handful parsley, finely chopped, extra for garnish
3 red capsicums
DIRECTIONS
Cook quinoa as per packet directions
Preheat oven to 200 °C
In a large pan, heat olive oil and sauté garlic for
1-2 minutes over medium-high heat. Add in onions and mushrooms. Cook for about 3-4 minutes until the onions are translucent and the mushrooms have browned.
Reduce your heat to low and stir in cooked quinoa, chickpeas, parsley and San Elk Beef Stock Powder. Season mixture with salt and cracked pepper.
Cut the capsicums in half lengthways and remove core and seeds. and spoon in the mixture inside until full.
Lightly sprinkle Parmesan cheese over the top.
Place stuffed peppers in a baking dish and then cover with foil.
Place in a preheated oven for 25 minutes. Remove from
foil and brown for an extra 5 minutes.
Garnish with extra Parmesan cheese.
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