BEEF AND QUINOA STUFFED BELL PEPPERS
I made this recipe for a challenge in the Culinary Quest. Since I had quinoa to use up and wasn't sure what I was going to use it for, I decided to pretend it was rice. I used two other recipes to make this. The first being Recipe #16399 by dibs. Then prepared it like Debbwl suggested... Recipe #415970. I hope you enjoy this dish. *Note: Prep and Cook times do not include toasting of quinoa or resting times.
Provided by rosie316
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 cups water to a boil in 2 quart sauce pan, add toasted quinoa.
- Return to a boil and cook over medium heat for 12-15 minutes until water is absorbed.
- Remove from heat, fluff with fork, cover and let sit 15 minutes.
- Pre-heat oven to 350* F.
- Heat olive oil in skillet over med heat and add diced onion. Saute approx 3 minutes.
- Add ground beef to skillet and cook until browned.
- Meanwhile, cut tops off bell peppers (reserving tops), remove seeds and membranes.
- When beef is browned, add the oregano, basil, salt, pepper and 1/2 can of tomato sauce. Mix well and gently add in cooked quinoa. Heat 1 minute.
- Pour and spread remaining tomato sauce into the bottom of an 8x8 casserole dish.
- Stuff meat and quinoa mixture into bell peppers, loosely add tops and place in dish.
- Bake uncovered for approx 30 minutes, or until peppers are tender. Remove from oven and let rest 10 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 354.1, Fat 13.8, SaturatedFat 4, Cholesterol 38.6, Sodium 754.2, Carbohydrate 40.1, Fiber 7, Sugar 8, Protein 19.2
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