Quinoa and Beef Stuffed Bell Peppers

Quinoa and Beef Stuffed Bell Peppers
These stuffed peppers make a nice luncheon presentation or as a light supper in the hot summer months. This recipe originated from my friend, Amber Groeling, Topeka Hy-Vee dietitian. I like it that the bell peppers are cut in half lengthwise so that the filling is more visible.  

6 sweet red bell peppers, cut in half LENGTHWISE, membranes and seeds removed, cooked in boiling water for 5 minutes, drained
1 lb. lean ground beef
1/2 medium yellow onion, diced
2 cloves garlic, minced
14 oz. can diced tomatoes, untrained
1 Tbs. Worcestershire sauce
1tsp. dried basil
1 tsp. oregano
1 cup cooked quinoa
14 oz. can tomato sauce
1/2 – 1 cup shredded sharp cheddar cheese

Preheat oven to 350 degrees. In a large skillet over medium heat, sauté onions until softened; add garlic and ground beef. Cook until beef is browned and all pink is gone; add tomatoes with juice, Worcestershire sauce, spices, and quinoa, combining well and cooking until hot throughout. Place cooked and drained bell pepper halves onto a greased baking sheet or large baking dish. Divide beef mixture evenly between bell pepper halves; top each with approx. 2 Tbs. tomato sauce, them sprinkle each one with cheese. Bake, uncovered, for 25-30 minutes, or until hot throughout and golden brown on top.

Now You’re Cookin’,

Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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