NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

2 large bell peppers

0.13 cup cooked quinoa

0.5 cup diced tomatoes

0.25 cup yellow onion

1 clove garlic

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp cumin

0.5 tsp chili powder

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat the oven to 375°F (190°C).

• 2

  Slice the tops off the bell peppers and remove the seeds and membranes from the inside.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion until softened and translucent.

• 4

  Add the ground beef to the skillet, breaking it up with a wooden spoon until fully browned and cooked through.

• 5

  Stir in the minced garlic, sea salt, black pepper, cumin, and chili powder, cooking for 1 minute until fragrant.

• 6

  Fold in the diced tomatoes and cooked quinoa, allowing the mixture to simmer for 3 minutes to meld the flavors.

• 7

  Spoon the beef and quinoa filling generously into the hollowed bell peppers.

• 8

  Place the peppers upright in a baking dish and add 2 tablespoons of water to the bottom of the dish to create steam.

• 9

  Cover the dish tightly with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.

• 10

  Garnish with fresh chopped parsley and serve immediately.