Friday 17 October 2021

    BioToday | gevulde chili paprika's

    These stuffed chili peppers will make you feel like you're in Mexico! Easy to make and perfect for any occasion. Finish it off by combining it with BioToday hummus chips sweet chili and a tasty guacamole!

    Stuffed Chili Peppers Ingredients:

    • 4 bell peppers
    • 150 gr lean beef/vegetarian minced meat
    • 40 g quinoa
    • Small can of kidney beans (about 60 gr)
    • Small can of corn (about 70 gr)
    • 1 onion
    • 2 cloves of garlic
    • 2 large tomatoes
    • 1 1/2 tbsp tomato puree
    • 50ml water
    • 1 tsp cumin powder
    • 1 tsp paprika powder
    • cayenne powder to taste
    • 1 tsp dried parsley
    • salt pepper


    How to prepare stuffed chili peppers:

    1.Preheat the oven to 200 degrees.
    2.Cook the quinoa according to the package.
    3.In the meantime, drain the beans and rinse well, cut the tomato into small cubes and cut the crown of the peppers and remove the seeds.
    4.Chop the onion and garlic and fry them in a frying pan.
    5.Stir in the minced meat with the onion and garlic until cooked through, then add the tomato, beans, tomato paste, water and herbs and let it simmer until all the liquid has been absorbed. Finally, fold the quinoa into the vegetable and minced meat mixture.
    6.Divide the minced meat in the peppers and in the meantime also divide some cheese over the peppers. When the peppers are full, top them with cheese and put the crown back on the peppers. Bake them in the preheated oven for 10 minutes.
    7.Serve with your favorite toppings, dippers and raw vegetables.

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