Stuffed Bell Peppers with Quinoa, Minced Meat & Pumpkin

Name: Stuffed Bell Peppers with Quinoa, Minced Meat & Pumpkin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 Onion; 2 tablespoons Olive Oil; 3 cloves Garlic; 200 grams Brown Mushroom; 15 grams Butter; 100 grams Quinoa; 200 milliliters Water; 330 grams minced meat; ½ bunch Dill; 150 grams Muscat pumpkin; 1 teaspoon Salt; ½ teaspoon Black Pepper; ½ teaspoon Turmeric; 1 teaspoon Sweet Red Pepper Powder; ½ teaspoon Savory; 12 Red Peppers; 1 Cooking oil spray

40 min·53 Views

Flora Petrova

349 Recipes

These delightful stuffed bell peppers offer a wonderful blend of savory and subtly sweet flavors, making them a perfect comforting meal. This recipe draws inspiration from classic European home cooking, where seasonal vegetables are often paired with hearty fillings. The combination of tender minced meat, fluffy quinoa, earthy mushrooms, and sweet muscat pumpkin creates a balanced and satisfying experience. Baking them gently ensures the peppers are tender-crisp while the filling cooks to perfection. It's a fantastic way to enjoy a nutritious, wholesome dish that's both easy to prepare and incredibly flavorful. A true crowd-pleaser that brings warmth to any dinner table!

Allergens

Halal

Gluten-Free

2,249kcal

6 Portions · 2,450 g

Protein

103 g

Carbohydrates

178 g

Fat

113 g

Fiber

52 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

6

g

Onion1
Olive Oil2 tablespoons
Garlic3 cloves
Brown Mushroom200 grams
Butter15 grams
Quinoa100 grams
Water200 milliliters
minced meat330 grams
Dill½ bunch
Muscat pumpkin150 grams
Salt1 teaspoon
Black Pepper½ teaspoon
Turmeric½ teaspoon
Sweet Red Pepper Powder1 teaspoon
Savory½ teaspoon
Red Peppers12
Cooking oil spray1

Prepare the Filling Components

1
First, finely dice the onion and mince the garlic cloves. Slice the brown mushrooms.
2
In a pan, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
5 min
3
Stir in the minced garlic cloves and cook for another minute until fragrant.
4
Add the sliced brown mushrooms and butter to the pan. Sauté until the mushrooms are tender and have released their liquid.
5
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.
15 min

Assemble the Filling

6
In a large bowl, combine the 330 g minced meat, the cooked quinoa, and the sautéed onions with garlic and mushrooms.
7
Finely chop the fresh dill and add it to the bowl. Cut the 150 g muscat pumpkin into small cubes and add these too.
8
Season the mixture generously with salt, black pepper, turmeric, sweet red pepper powder, and savory. Mix everything thoroughly with your hands until well combined.

Stuff and Bake the Peppers

9
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.
10
Preheat your oven to 180°C (350°F).
11
Line a baking tray with parchment paper. Fill each pepper generously with the prepared mixture.
12
Arrange the filled peppers on the baking tray. Lightly spray the tops of the peppers with cooking oil spray to help them brown nicely.
13
Bake for 25 minutes in the preheated oven, or until the peppers are tender and the filling is cooked through and lightly golden.
25 min