Quinoa Stuffed Peppers

Monday, April 2, 2012

This dish is fantastic as-is, but can easily be made vegetarian by completely omitting the ground beef. This really is a dish all in itself, so does not really need any accompaniments.

Prep Time: 10?minutes

Cook Time: 40?minutes

Total Time: 50?minutes


  • 2 large green bell peppers
  • 1/2 pound ground sirloin
  • 1 cup chopped onion
  • 1/2 cup finely chopped carrot
  • 1 clove garlic, finely minced
  • 1 cup cooked quinoa
  • cooked quinoa
  • 1 14 oz. can diced tomatoes
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbsp finely chopped fresh basil
  • fresh basil
  • 1/2 cup grated fresh parmesan cheese


1. Preheat the oven to 350°F.

2. Slice the green bell peppers in half vertically, and remove the pulp and seeds from the inside. Bring a large pot of salted water to a boil, and add the bell peppers. Boil for 5 minutes, then remove the peppers from the water, and set aside.

3. Heat a large skillet over medium-high heat, and add the hamburger. Break up the hamburger with a fork, and cook until the hamburger is no longer pink. Remove the hamburger, and set aside. Add the onion, carrot, and garlic to the pan, and cook 4-5 minutes, until vegetables are tender. Return the hamburger to the pan, and add the cooked quinoa, tomatoes, salt, and pepper. Continue cooking for 3-4 minutes, until heated through. Remove from the heat, and add the fresh basil.

4. Place the green pepper halves on a baking dish, and fill each cavity with about 3/4 cup of the quinoa mixture. Bake for 15 minutes.

5. Set the oven to the broil setting. Sprinkle the parmesan cheese evenly over the stuffed peppers, and broil for 2 minutes, until lightly browned.

Serves 4

Per Serving Calories 213

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