Beef And Quinoa Stuffed Bell Peppers Recipe

Ingredients for Beef And Quinoa Stuffed Bell Peppers

• 1 cup quinoa
• 2 cups water
• 1 pound ground beef
• Green Bell Peppers
• 1 tablespoon olive oil
• 1 medium onion, diced
• Dried Oregano
• Dried Basil
• 1/2 teaspoon salt
• Ground Black Pepper
• 1 (15-ounce) can tomato sauce

How to Make Beef And Quinoa Stuffed Bell Peppers

1. Toast 1 cup quinoa in a dry skillet over medium heat for 2-3 minutes, until fragrant.
2. Bring 2 cups water to a boil in a 2-quart saucepan. Add the toasted quinoa, return to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, or until all water is absorbed.
3. Remove from heat, fluff with a fork, cover, and let sit for 15 minutes.
4. Preheat oven to 350°F (175°C).
5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium diced onion and sauté for approximately 3 minutes, until softened.
6. Add 1 pound ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
7. Meanwhile, cut the tops off 4 large bell peppers (any color), remove seeds and membranes.
8. Once the beef is browned, stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 (15-ounce) can of tomato sauce.
9. Mix well and gently fold in the cooked quinoa.
10. Heat for 1 minute, stirring occasionally.
11. Pour the remaining 1/2 (15-ounce) can of tomato sauce into the bottom of an 8x8 inch casserole dish.
12. Stuff the meat and quinoa mixture into the bell peppers. Loosely replace the pepper tops and place the peppers in the prepared casserole dish.
13. Bake uncovered for approximately 30 minutes, or until the peppers are tender and the filling is heated through.
14. Remove from the oven and let rest for 10 minutes before serving.
15. Serve and enjoy!