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Favourite Stuffed Pepper with Gouda (Illustration)

Juicy peppers baked with quinoa, pine nuts, fresh basil and creamy Gouda.

Servings

4

Prep Time

20 min

Cook Time

20 min

Stuffed Pepper with Gouda

Ingredients
  • 1 cup, grated Black Diamond Gouda
  • 4 Red peppers
  • 1 Tbsp Olive Oil
  • 1 cup cooked Quinoa
  • 1 pound Ground beef
  • 3 cups Tomato sauce
  • 1/4 cup, toasted Pine nuts
  • 3 Tbsp chopped Basil
  • 2 tsp Dry oregano
Preparation
  1. Preheat the oven to 375F
  2. In a large baking dish place 1.5 cups of tomato sauce and set aside.
  3. In a large non-stick pan on medium high heat, heat the olive oil.
  4. Add the ground beef to the pan, and break apart while browning the meat.
  5. Once there is no more pink, add in the tomato sauce and cook until all mixed through.
  6. Add in the quinoa, pine nuts, and dry oregano. Stir together and remove from heat.
  7. Add in the fresh basil.
  8. Remove and save the tops of each pepper, then discard the core and seeds.
  9. Fill the peppers with the quinoa beef mixture and top each one with 1/4 cup of grated Black Diamond Gouda cheese.
  10. Place the peppers in the baking dish with their tops nestled gently next to them.
  11. Cover the baking dish with tin foil, and bake in the oven for 60 minutes.
  12. Remove the tin foil and cook the peppers for another 20 minutes to allow the cheese to brown.
  13. Serve the peppers with some remaining sauce and the top of the pepper.
Cheese Tips:
Entertaining
Entertaining (Illustration)
Finger Food
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Entertaining
Entertaining (Illustration)

Finger Food

If cheese and crackers had a personality, they’d definitely be people pleasers! When arranging your cheese and cracker tray, make sure to pair neutral crackers with stronger cheeses so as to appreciate their distinct flavour, and herbed crackers with mild cheeses so as to complement their subtle taste.

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Storage Tips
Storage Tips (Illustration)
Shelf Life
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Storage Tips
Storage Tips (Illustration)

Shelf Life

The shelf life of cheeses varies from one type to another. Generally, the softer the cheese, the shorter the shelf life.

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