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Main dish, Serves 4

Stuffed pointed peppers


150 g 3-colour quinoa
2 tbsp olive oil
1 onion, finely chopped
300 g mince beef (or beef/pork if preferred)
1 tbsp picadillo seasoning mix (or paprika powder)
3 tbsp pine nuts
2 tomatoes, cubed
2 sprigs of mint
100 g soft goat’s cheese, crumbled
4 sweet pointed peppers (Sweet Palermo)


1 Heat the oven to 190°C. Cook the quinoa according to the instructions on the packet. Heat the oil in a frying pan and fry the onion for 2 min. Add the mince and the picadillo seasoning and fry for a further 3 min. until cooked. Remove from the heat, then add the tomatoes and allow to cool a little.

2 Toast the pine nuts in a dry frying pan for 3 min. until they are golden brown. Add 2/3 of them to the mince. Finely chop the mint leaves and mix 2/3 of them in with the mince along with the goat’s cheese and the quinoa. Halve the pointed peppers lengthways, removing the seeds but leaving the base of the stalk in place. Stuff the pointed peppers with the mince/quinoa mix and place them in a greased ovenproof dish. Bake the peppers for approx. 20 min. until cooked. Sprinkle over the remaining pine nuts and mint.

Variation tip: Replace the pine nuts with roughly chopped pistachio nuts and add a finely chopped red chili pepper for a spicier version.

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