Quinoa & Beef Stuffed Peppers
Growing up in an Italian family, I always enjoyed my nonna’s rice and ground veal stuffed peppers. Using this meal inspiration, I have created my own stuffed peppers where I substituted quinoa for rice for added protein and fibre. There is a lot of versatility with this recipe so be sure to toss in additional veggies or spices according to your tastes. This recipe is also gluten-free for those on a restricted diet.
Quinoa & Beef Stuffed Peppers Recipe:
- Serves: 4-6
- Prep time: 40 minutes
- Cook time: 45 minutes
Ingredients:
- 1 pound lean ground beef
- 1 cup quinoa (dry and rinsed)
- 14 oz canned tomato sauce
- 1 Tbsp Italian spices (pre-mixed)
- 2 Tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 6-10 mushrooms, chopped
- ½ cup mozzarella or marble cheese, grated
- 6 coloured peppers, cut out top and remove insides
Optional: Add ½ cup black beans, rinsed and drained
Instructions:
- Over medium heat, cook ground beef until no longer pink.
- Cook quinoa according to package instructions in a separate pot. Typically, you use double the water to dry quinoa. Therefore, 2 cups of water for 1 cup of quinoa.
- When ground beef and quinoa are cooked, remove from heat and set aside.
- In a large mixing bowl, combine beef, quinoa, tomato paste, garlic, spices, mushrooms and stir to mix together.
- Fill each hollowed out raw pepper with the quinoa and beef mixture.
- Top with grated cheese.
- Place peppers into pre-heated 375F oven for 35-45 minutes or until lightly browned and peppers softened.
- Serve with side salad for light meal or as an appetizer when entertaining.