My fresh farm box this week contained some beautiful bell peppers that I simply couldn’t resist transforming into yummy filled treats for dinner. I remembered my mom used to make great meat-filled tomatoes and peppers when I was little so I called her up for her recipe. And of course, since I like to do things my way, I made a few tweaks of my own. I substituted quinoa for rice and feta for Parmesan. These filled peppers turned out amazing and my Aroma Rice Cooker did a beautifully job softening the pepper and the chicken stock added such great flavor both in the filling and through the steaming.
4 bell peppers, tops and seeds removed
1 onion, finely diced
2 garlic cloves, chopped
1/2 lb ground beef
1/2 cup mushrooms, chopped
1 cup crumbled feta cheese
1 cup cooked quinoa
1 cup + 1/2 cup chicken stock
salt and pepper
1/4 cup chopped Italian parsley
Set your rice cooker to Sauté-then-Simmer. Brown the garlic, onion and mushrooms in a little olive oil. Add the ground beef and cook until browned.
Stir in quinoa and feta cheese. Season to your liking and add parsley and enough stock to hold mixture together, about 1/2 cup.
Place 1 cup of chicken broth in your inner pot. Fill your peppers with the meat and quinoa mixture. Place your peppers inside the pot and steam for 25 minutes.
Use tongs to remove peppers from your rice cooker and enjoy!
Over to You
What’s your version of a stuffed pepper? Share and inspire us!