YOUR SOLIN GENERATED RECIPE
Quinoa and Beef Stuffed Bell Peppers
Roasted bell peppers stuffed with a savory blend of lean ground beef and fluffy quinoa, simmered in a rich tomato sauce with aromatic herbs.
INGREDIENTS
6.5 oz Ground beef 93% lean
0.25 cup Cooked quinoa
2 medium Bell peppers
0.25 cup Tomato puree
0.25 oz Feta cheese
0.5 tsp Olive oil
0.25 cup Yellow onion
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Slice the tops off the bell peppers and carefully remove the seeds and internal membranes.
Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion and minced garlic until they become translucent and fragrant.
Add the ground beef to the skillet, breaking it apart with a wooden spoon, and season with sea salt, black pepper, and dried oregano.
Once the beef is fully browned, stir in the cooked quinoa and tomato puree until the mixture is well combined and heated through.
Spoon the beef and quinoa filling generously into the hollowed bell peppers and stand them upright in the prepared baking dish.
Top each stuffed pepper with the crumbled feta cheese.
Bake for 25 to 30 minutes until the peppers are tender and the feta cheese is lightly golden.