Quinoa and Chorizo Stuffed Peppers with Rolled Steak

Quinoa and Chorizo Stuffed Peppers with Rolled Steak…. Fill bright red peppers with yummy quinoa, chunky pumpkin, tasty beans, sundried tomatoes, spicy chorizo, cheese, and pesto for a fun mix. Wrap steak with bacon, creamy avocado, salty haloumi, fresh spinach, and more pesto. Slow cook it all together for a super tasty, easy family dinner that smells amazing!

Serving: 4
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minute

Ingredients

For the Peppers:

• 2 cups cooked quinoa

• 1 cup pumpkin, cut into cubes and half-cooked

• ½ tin mixed beans

• ¼ cup low-fat sundried tomatoes

• 1 chorizo, diced

• ¼ cup low-fat grated cheese

• 1 tbsp basil pesto

• 4 small red peppers (capsicums)

• 1 clove garlic, crushed

• Salt and pepper to taste

For the Rolled Steak:

• Topside steak

• Bacon slices (rashes)

• Sliced avocado

• Sliced haloumi

• Baby spinach

• Basil pesto

• Pepper

• Cooking twine

Quinoa and Chorizo Stuffed Peppers: Instructions

1. Get the steak ready: Put bacon, basil pesto, avocado slices, haloumi, and baby spinach at the thick end of the steak. Add pepper for taste. Roll it up tight and tie with cooking twine.

2. Fix the peppers: Cut around the stem of each pepper. Take out seeds and yucky inside parts. Mix all pepper stuff in a bowl. Stuff the mix into the peppers.

3. Cook it: Put the rolled steak around the edges of your slow cooker. Place stuffed peppers in the middle. Set on low for 3 hours. Done!