Typically, stuffed bell peppers are made with rice. I used cooked quinoa instead to increase the nutritional value of this wonderful dish. You will need ½ cup of cooked quinoa for this recipe. If you have left over cooked quinoa use it to make a delicious salad. Quinoa is showing up more and more all over the world and is considered a super food. I am including instructions on how to cook this Andean cereal below.
Pick the prettiest bell peppers you can find for this stuffed bell peppers recipe. Make sure they are as fresh as you can find.
Some people like to parboil the bell pepper before stuffing them. I like to cook them raw because they don’t get so mushy. Whatever you decide, enjoy this wonderfully colorful, nutritious and delicious dish.
Here is what you are going to need for these stuffed bell peppers:
4 washed bell peppers – tops removed and seeds removed
½ cup cooked quinoa
½ pound ground beef
1 small white onion – finely chopped
3 garlic cloves – minced
1 small chili pepper – seeded, membrane removed, minced
1 TBS chopped parsley
1 tsp. cumin
1 tsp. Worcestershire sauce
1 ½ cup tomato sauce
1 tsp. garlic powder
1 tsp. crushed dried oregano
½ tsp. crushed dried basil
1 tsp. salt
1 tsp. black pepper
1 TBS Olive oil
1 TBS shredded Parmesan cheese for garnish
Heat oven to 350 degrees. Heat some olive oil in a pan. Add the onion and cook until translucent – about 5 minutes. Add the garlic, chili pepper, parsley and cumin. Mix well and cook for a minute. Add the ground beef and cook until almost completely cooked through. Remove from heat.
Place the cooked quinoa and meat in a bowl. Add the Worcestershire sauce and 1 cup of the tomato sauce. Add salt and pepper to taste. Mix well.
Place the bell peppers in an oven proof dish. They have to fit snugly in order not to fall over. Fill them with the quinoa and meat.
Mix the remaining tomato sauce, garlic powder, oregano and basil. Season with a little salt and pepper. Top the peppers with the tomato sauce. Sprinkle some Parmesan cheese for garnish.
Place the peppers in the oven and bake for about 50 minutes until peppers are softened and filling is heated through. Serve and enjoy!
CALORIES 292.25; FAT 16.11 grs (sat 5.14; mono 7.57; poly 0.82); PROTEIN 14.63 grs ; FIBER 5.47 grs; CARBS 24.18 grs; CHOLESTEROL 41.35 mg; IRON 3.5 mg; SODIUM 1148.99 mg; CALCIUM 86.61 mg