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  • DOLE GO Organic! Quinoa and Kale Stuffed Peppers with Savoury Beef Mince

DOLE GO Organic! Quinoa and Kale Stuffed Peppers with Savoury Beef Mince

Perfect for busy weeknights or a cosy weekend dinner, this recipe is simple, healthy, and delicious. The hearty filling is easy to make and pairs perfectly with the sweet peppers creating a balanced, satisfying meal.

Kooba
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45 minutes

Total Time

30 minutes

Cooking Time

6

Servings

Ingredients

  • 6 DOLE GO Organic! twin peppers
  • 2 tbsp olive oil
  • 1 DOLE GO Organic! onion, finely chopped
  • 2 cloves of DOLE GO Organic! garlic, minced
  • 450g beef mince
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • 200g cooked quinoa
  • 75g chopped DOLE GO Organic! kale, stems removed
  • 1 tin of chopped tomatoes (400 g)
  • 75-100 g shredded mozzarella and cheddar blend, for topping (optional)

Method

1.⁠ ⁠ Preheat the oven to 180°C (fan) or 200°C (conventional).

2.⁠ ⁠ Prepare the peppers: Slice the tops off the peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

3.⁠ ⁠Cook filling: Heat 2 tbsp olive oil in a frying pan over medium heat. Sauté the onion and garlic until softened. Increase the heat to medium-high, add beef mince, chili powder, cumin, and season with salt and pepper. Cook until the beef is browned. Reduce the heat to low and stir in kale, cooked quinoa, and chopped tomatoes. Simmer for 5 minutes.

4. Assemble: Spoon the filling into each pepper. Top with the shredded cheese blend, if using.

5.⁠ ⁠Bake: Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbling.

6.⁠ Serve: Let the peppers cool slightly before serving. Enjoy as a standalone dish or pair with crusty bread or a green salad.

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