Quinoa and Beef Stuffed Peppers

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

1. 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.)
2. Purée 1 cup mango chunks, evaporated milk and honey together in a blender; set aside. Chop remaining 1 cup mango chunks. Set aside.
3. 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.
4. 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.