Summary

Ingredients

• 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 clove (s), pressed
• 1 can tomato (s), chunky (425ml)
• 2 tablespoon tomato paste
• 1 bay leaf
• 2 teaspoons spice paste, (Harissa)
• 1 teaspoon thyme, dried (or fresh)
• 100 ml vegetable stock
• 1 teaspoon olive oil
• Thyme, fresher for decoration
• salt and pepper
• Worcester sauce

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Instructions

1. Pre-cook the quinoa for 10 minutes according to the instructions on the packet and allow to cool.
2. Cut a lid off the peppers and clean the inside.
3. Knead the minced meat with quinoa, onions, carrot, garlic, 1 teaspoon harissa, 1 teaspoon thyme, salt and pepper and fill the pods.
4. Sauté the excess mixture in 1 teaspoon olive oil, fry the tomato paste, deglaze with the vegetable stock, add the bay leaf, harissa and chunky tomatoes. Season with salt and pepper.
5. Put the peppers in the sauce and cook for about 30-40 minutes with the lid closed and low heat.
6. Season the tomato sauce again with Worcestershire sauce and decorate with fresh thyme.
7. With bread or rice.