beef kefta / quinoa & leek stuffed peppers / spinach salad with basil tahini dressing

Contents of your meal kit:

ground beef
bell peppers
kefta seasoning
basil tahini dressing base

Equipment needed: foil-lined baking sheet, small or medium saucepan, mixing bowl, salad bowl

Finishing steps:

  1. Preheat oven to 425. Slice bell pepper in half lengthwise and remove seeds. Rub with olive oil, salt & pepper, and place cut side down on a foil-lined baking sheet. Roast for 12-15 minutes.
  2. Heat a small amount of oil in a saucepan over medium heat. When oil is hot, add leeks, season with salt & pepper and cook 3 minutes, stirring occasionally. Add quinoa to saucepan, and enough water to come ¼-inch above the quinoa.  Bring to a boil, cover and reduce heat to the lowest setting.  Simmer 10-15 minutes or until all of the water is absorbed. Continue with next steps while quinoa is cooking.
  3. Slice tomatoes in half and chop olives. Set both aside.
  4. In a mixing bowl, combine ground beef with kefta seasoning, salt & pepper. Form 2-3 small patties per person.
  5. When quinoa is done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork. Add olives and season with salt & pepper to taste, cover to keep warm.
  6. Once bell pepper has roasted until tender, transfer to a cutting board and change oven setting to broil. Place kefta patties on the baking sheet. Broil 3-5 minutes per side, or until desired doneness. Transfer to a plate.
  7. Meanwhile, firmly pack quinoa mixture into the peppers. Top with crumbled feta, and place back on baking sheet and under broiler until tops have browned.
  8. Pour tahini dressing base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens and tomatoes. Toss gently and season with salt & pepper to taste. Serve alongside stuffed peppers and kefta.