Picanha Stuffed Capsicums – Angliss Meats Toowoomba

Ingredients

• 600g Whole Pichana Rump Cap
• 4 Large Red Capsicums, tops cut off and seeds removed
• ½ cup Quinoa, dry - rinsed
• 1 tbsp Olive Oil
• 1 sml Brown Onion, finely diced
• 2 Garlic Cloves, minced
• 1 Zucchini, finely diced
• 1 tsp Smoked Paprika
• 1 tsp Ground Black Pepper
• 1 tsp Sea Salt
• 2 tbsp Tomato Paste
• ½ cup Beef Stock
• 2 tbsp Fresh Parsley, chopped
• ¼ cup Grated Hard Cheese ,for topping