NUTRITION

SERVINGS

INGREDIENTS

1 large bell peppers

8 oz ground beef 93% lean

0.13 cup cooked quinoa

0.5 cup tomato sauce

0.25 cup yellow onion

1 clove garlic

0 tsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F. Slice the tops off the bell peppers and remove the seeds and internal membranes.

• 2

  In a large skillet, heat the extra virgin olive oil over medium heat. Add the diced yellow onion and sauté until translucent, about 5 minutes.

• 3

  Add the ground beef to the skillet, breaking it up with a spatula. Cook until the beef is browned and no longer pink.

• 4

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for 1 minute until the mixture is fragrant.

• 5

  Add the cooked quinoa and half of the tomato sauce to the beef mixture. Stir well to combine and then remove the skillet from the heat.

• 6

  Place the prepared bell peppers upright in a baking dish. Fill each pepper generously with the beef and quinoa mixture.

• 7

  Pour the remaining tomato sauce over the top of the stuffed peppers to keep them moist while roasting.

• 8

  Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.