Beefy Quinoa-Stuffed Bell Peppers
With quinoa, lean ground beef and fresh herbs, this stuffed bell pepper recipe is nutritious and delicious!
On a specialized diet? This recipe works well for folks following a dairy-free or gluten-free (substitute the Worcester sauce) diet — and, of course, omnivores!
Ingredients
- 6 sweet red bell peppers, cut in half lengthwise, membranes and seeds removed, cooked in boiling water for 5 minutes, drained
- 1 pound lean ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh oregano leaves, chopped, or ½tsp. dried basil leaves
- 1 tablespoon fresh basil leaves, chopped, or ½tsp. dried oregano leaves
- 1 cup cooked quinoa
- 14-ounce can tomato sauce
- 1/2-1 cup shredded sharp cheddar cheese
Directions
- Preheat oven to 350° F.
- In a large skillet over medium heat, sauté onions until softened.
- Add garlic and ground beef and cook until beef is a safe internal temperature of 160° F, juices run clear, and all pink is gone.
- Add tomatoes, Worcestershire sauce, spices and quinoa. Combine well and cook until hot throughout. Place cooked and drained bell pepper halves onto a greased baking sheet or into a large greased baking dish. Divide beef mixture evenly between bell pepper halves. Top each with approx. 2 tablespoons tomato sauce, then sprinkle each one with cheese.
- Bake, covered, for 25-30 minutes, or until hot throughout, removing cover for last 10 minutes of baking time. Cheese should be hot and bubbly on top.
This recipe was provided in partnership with From the Land of Kansas.
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