Quinoa has a versatility that seems almost endless, and in this recipe it is used in quinoa stuffed green peppers. Where you might find white rice or breadcrumbs or some other nutrient lacking filling in other stuffed pepper recipes, you will find here a stuffing made with nutrient packed quinoa along with flavorful vegetables and a bit of ground beef for a real flavor and texture punch.
This dish is fantastic just as the recipe calls, but can easily be made into a nutrient dense and very filling vegetarian dish by completely omitting the ground beef. Even if you do not follow a vegetarian diet, try it out without the meat one or twice. You'll save money, and may find that you enjoy going meatless once in while.
Another great thing about this dish is that it really is a dish all in itself. You really don't need to worry about preparing side dishes to go along with the meal. If you do, however, want a little something to go with it, try a fresh crisp green salad or a small hunk of crispy bread.
- 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
- 1 14-ounce can diced tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoon finely chopped 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.
Per Serving Calories 213
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||4 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||6 g|