Peppers with quinoa and minced meat filling and a spicy tomato sauce

Ingredients for 2 servings:

• 2 large bell peppers
• 200 g minced meat, lean beef
• 50 g quinoa
• 1 small carrot(s), grated
• 1 onion(s), finely chopped
• 2 garlic cloves, squeezed
• 1 can of chopped tomatoes (425ml)
• 2 tbsp tomato paste
• 1 bay leaf
• 2 tsp spice paste (Harissa)
• 1 tsp thyme, dried (or fresh)
• 100 ml vegetable stock
• 1 tsp olive oil
• Thyme, fresh for decoration
• salt and pepper
• Worcestershire sauce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-fat

Cook the quinoa for 10 minutes according to the package instructions and let cool. Cut the tops off the bell peppers and clean the insides. Combine the minced meat with the quinoa, onion, carrot, garlic, 1 teaspoon of harissa, 1 teaspoon of thyme, salt, and pepper, and stuff the bell peppers. Sauté the excess mixture in 1 teaspoon of olive oil, add the tomato paste, deglaze with the vegetable stock, add the bay leaf, harissa, and chopped tomatoes. Season with salt and pepper. Add the bell peppers to the sauce and cook with the lid on low heat for about 30-40 minutes. Season the tomato sauce again with Worcestershire sauce and garnish with fresh thyme. Serve with bread or rice.