Stuffed peppers with quinoa and mince filling

Ingredients for 4 servings:

• 4 peppers
• 500 g minced meat
• 2 onions
• 1 carrot(s)
• 200g quinoa
• Thyme
• Salt
• pepper
• Garam Masala
• cumin
• Sambal Oelek
• nutmeg
• 300 ml vegetable stock

Instructions

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

First wash the quinoa in warm water, then cook according to the package instructions. Meanwhile, finely dice the onions and fry until translucent. Then add the minced meat to the onions and cook until tender. Slice and trim the bell peppers. At the same time, peel and finely grate the carrot. Add the grated carrot to the minced meat and season to taste with garam masala, thyme, etc. Then add the quinoa to the minced meat filling, mix, and season to taste. Adjust the seasoning if desired. Since the quinoa and bell peppers absorb the flavor, go ahead and season a little more strongly. This will disperse during cooking and will not be as intense as you think. Now fill the bell peppers with the quinoa-minced meat mixture. Pour the vegetable stock into a pressure cooker, add the stuffed bell peppers, and close the pressure cooker. Cook as usual over high heat until the pressure cooker starts to sizzle. Then turn off the heat and let the pressure cooker stand for a maximum of 10 minutes. A small green salad as a side dish goes great.