Mouthwatering Gluten-Free Argentinian Brunch: Chimichurri Steak and Quinoa Stuffed Bell Peppers

Allergens

None

Ingredients

• 2 large red bell peppers
• 1 cup cooked quinoa
• 8 oz beef flank steak, thinly sliced
• 1/4 cup chopped fresh parsley
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine parsley, garlic, olive oil, red wine vinegar, oregano, salt, pepper, and crushed red pepper flakes to make chimichurri sauce.
4. Place steak slices in a shallow dish and pour half of the chimichurri sauce over them. Marinate for 15 minutes.
5. Stuff each bell pepper with cooked quinoa and place them on a baking sheet.
6. Top each stuffed pepper with marinated steak slices and bake for 20 25 minutes, until the steak is cooked to desired doneness.
7. Serve immediately, garnished with remaining chimichurri sauce.

Chef’s Insight

Allow the steak to marinate long enough for maximum flavor absorption. - Use fresh parsley and ingredients for the best taste and aroma.

Notes

Experiment with different herbs or spices for a unique twist on the traditional chimichurri sauce.