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 dish that turns premium beef into an easy family favourite.
Here's how to bring it all together!
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
Method:
-
Cook the Quinoa
Cook quinoa according to packet instructions until tender. Drain well and set aside.
-
Prepare the Picanha
Dice the Picanha into small, even pieces, keeping some of the fat for flavour and moisture.
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Start the Filling
Heat olive oil in a large pan over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic and zucchini and cook for another minute.
-
Brown the Beef
Add diced picanha and cook for 5–6 minutes, stirring, until lightly browned. Season with smoked paprika, salt and pepper.
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Combine
Stir through tomato paste and beef stock. Simmer for 3–4 minutes until slightly thickened. Remove from heat and fold through the cooked quinoa and parsley.
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Stuff the Capsicums
Preheat oven to 180°C. Arrange capsicum halves in a baking dish and fill generously with the picanha and quinoa mixture. Sprinkle with cheese if using.
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Bake
Cover loosely with foil and bake for 30 minutes. Remove foil and bake for a further 10–15 minutes until the capsicums are tender and the tops are lightly golden.
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Serve
Serve hot with steamed greens or a simple side salad for a balanced, high-protein meal.
Approximate Macros Per Serve:
1/4 Serving (Serves 4)
480kcal
Protein: 42g
Fat: 24g
Carbs: 20g
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