Stuffed Bell Peppers with Quinoa, Minced Meat & Pumpkin

First, finely dice the onion and mince the garlic cloves. Slice the brown mushrooms.

In a pan, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Stir in the minced garlic cloves and cook for another minute until fragrant.

Add the sliced brown mushrooms and butter to the pan. Sauté until the mushrooms are tender and have released their liquid.

While the vegetables cook, bring a small saucepan with 200 ml water to a boil. Add the 100 g quinoa, reduce heat, cover, and simmer for about 15 minutes, or until all water is absorbed and quinoa is fluffy.

In a large bowl, combine the 330 g minced meat, the cooked quinoa, and the sautéed onions with garlic and mushrooms.

Finely chop the fresh dill and add it to the bowl. Cut the 150 g muscat pumpkin into small cubes and add these too.

Season the mixture generously with salt, black pepper, turmeric, sweet red pepper powder, and savory. Mix everything thoroughly with your hands until well combined.

Cut open the 12 red peppers from the side of the stem and remove the seeds and membranes. This filling is enough for all 12 filled peppers.

Preheat your oven to 180°C (350°F).

Line a baking tray with parchment paper. Fill each pepper generously with the prepared mixture.

Arrange the filled peppers on the baking tray. Lightly spray the tops of the peppers with cooking oil spray to help them brown nicely.

Bake for 25 minutes in the preheated oven, or until the peppers are tender and the filling is cooked through and lightly golden.

Serve your delicious stuffed peppers warm. They pair wonderfully with a fresh green salad or a dollop of yogurt on the side.