Liven up a family meal with the bright colours of sweet peppers, mango and bok choy. Fresh mango can be used in place of frozen if you like.
- 4 medium-sized sweet red, orange or yellow peppers
- 2 cups frozen mango chunks, thawed
- 1/3 cup 2% evaporated milk or light cream
- 1 1/2 tsp liquid honey
- 1 tbsp vegetable oil
- 1 cup diced onion
- 1/2 lb Lean Ground Beef
- 1 cup chopped bok choy
- 1 cup sliced mushrooms
- 1 tsp minced gingerroot
- 1/2 cup quinoa, cooked according to package instructions
- 2 tbsp chopped cilantro
- 1 tsp salt
- 1 tsp freshly ground pepper
- Cut tops off peppers making pepper lids and cups. Remove the seeds. Place upright on baking sheet lined with parchment paper; bake in 375°F oven for 20 minutes. (If the peppers can’t stand upright, remove a thin slice off the bottom without creating an opening.)
- Purée 1 cup mango chunks, evaporated milk and honey together in a blender; set aside. Chop remaining 1 cup mango chunks. Set aside.
- Heat the oil in large non-stick skillet over medium-high heat. Sauté the onion until softened, for about 3 minutes. Add beef and cook, breaking up with back of wooden spoon, for about 5 minutes. Add the bok choy, mushrooms and gingerroot; cook until they soften, about 7 minutes. Stir in the cooked quinoa, reserved chopped mango, cilantro, salt and pepper. Add 3/4 cup of the mango purée into the quinoa-beef mixture; stir to combine. Stuff the pepper cups with the mixture, dividing it evenly among the peppers.
- Bake in 375°F oven for 30 minutes or until peppers wrinkle and digital thermometer inserted into the centre of the mixture reads 160°F. Meanwhile, heat the remaining mango purée in a saucepan, stirring constantly. Pour over the pepper filling and top with the pepper lids.
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