Picanha Stuffed Capsicums – Angliss Meats Toowoomba
These picanha and quinoa stuffed capsicums are a healthy, high-protein dinner made with diced rump cap, vegetables and fluffy quinoa. A satisfying oven-baked di
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Fine-mesh sieve
- Colander
- Skillet
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Grater
- Baking dish
- Oven
- Aluminum foil
- Plate
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
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