Hungarian Stuffed Reds With Red Quinoa

• 1/2 cup whole red quinoa, uncooked, soaked in water
• 1/2 pound farm quality ground beef
• 1/2 pound farm fresh quality ground pork
• 1/4 cup finely chopped red cabbage
• 1/4 cup finely chopped red onion
• 1/4 cup grated carrot
• 1/2 teaspoon fresh chopped thyme leaves
• 1/2 teaspoon fresh chopped marjoram leaves
• 1/2 tablespoon premium quality Hungarian smoked (or sweet) paprika
• dash of kosher salt
• pinch of pepper
• 4-6 plump red sweet bell peppers
• 2-4 cups fresh vegetable broth, made from fire roasted as well as uncooked red pepper, tomatoes, carrots, onions and herbs (see photo) with canned stewed tomatoes as alternative
• 1/2 tablespoon sweet red Hungarian paprika
• 1 bay leaf
• 1 bouquet garni of fresh herbs (thyme, marjoram, parsley, even some basil)
• sweet paprika for garnish
• dollop of sour cream, creme fraiche, or fage for serving
• fresh chopped parsley for serving
• 4 cups red pepper semolina soup as a richer alternative to the vegetable broth

1. Soak the quinoa in water for an hour and then drain off the water. Mix gently the next ten ingredients on the recipe list together with the quinoa for the filling.
2. Cut a border of triangles out of the top edge of the peppers, about an inch in height. Clean out their seeds and interior membranes. Take the cut out triangles and dice smaller. Add these into the filling mixture.
3. Stuff the peppers up to the beginning of the triangular border. The quinoa will expand when cooking.
4. Arrange these in a large Dutch oven and add the broth. Make sure to add sweet paprika to the broth. Bring to a boil, then simmer for 40 minutes. While cooking ladle some broth over the peppers. Make sure the quinoa is fully cooked. Remove the peppers carefully to a bowl and peel off their skins, if desired. Replace back into the broth to keep warm until serving. If you do not mind the skins, you can simply skip this step.
5. Serve with a generous ladle-ful of broth in a bowl, or alternatively for a a richer meal with my red pepper semolina soup (see other recipe on this site). Fold the triangles inwards. Garnish with sour cream, creme fraiche or fage, chopped flat leaf parsley and sweet paprika.

whole red quinoa, ground beef, ground pork, red cabbage, red onion, grated carrot, thyme, marjoram leaves, paprika, kosher salt, pepper, red sweet bell peppers, vegetable broth, sweet red hungarian, bay leaf, bouquet garni, sweet paprika, sour cream, parsley, red pepper

Taken from food52.com/recipes/6541-hungarian-stuffed-reds-with-red-quinoa (may not work)