Stuffed peppers with minced meat and quinoa

Ingredients for 3 servings:

• 3 bell peppers
• 500 g minced beef
• 75g quinoa
• 1 tbsp clarified butter
• 1 small can of tomatoes, chopped
• 100 ml cooking cream
• 1 tbsp vegetable stock, granulated
• some steak seasoning
• 1 tbsp tomato paste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Wash the peppers, cut off the tops, remove the seeds and place them in a pot. The peppers should not be able to fall over. Cook the quinoa in twice the amount of water for about 25 minutes, until small holes form in the quinoa. Heat the clarified butter in a high-sided pan and fry the minced meat completely. Season with steak seasoning. Stir in the quinoa and fry briefly. Stuff the peppers with the mixture using a spoon and replace the previously cut-off tops. Briefly roast the tomato paste in the frying fat. Deglaze with the canned tomatoes. Season with granulated vegetable stock and stir in the cream. Bring to a boil briefly. Add the sauce to the peppers in the pot. Cover and simmer over low heat for about 20 minutes. Serve with pasta.