Name: Quinoa and beef stuffed peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1 1/2 red bell peppers, halved lengthwise and seeded; 3 tbsp quinoa; 1/2 cup water; 5 oz 93% lean ground beef; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1/3 cup canned diced tomatoes, drained; 1 1/2 tsp Italian seasoning; 3/4 tsp red wine vinegar; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp shredded part-skim mozzarella; 1 1/4 tsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 35 min

Preheat your oven to 400°F. In a small saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
While the quinoa cooks, heat a skillet over medium-high heat. Add the ground beef and onion, breaking the meat up with a spoon until browned. Stir in the garlic, diced tomatoes, Italian seasoning, red wine vinegar, half the salt, and the pepper. Cook for 3 minutes, then stir in the cooked quinoa.
Season the inside of the pepper halves with the remaining salt. Place peppers in a small baking dish and pack the beef and quinoa mixture into each half. Pour 2 tablespoons of water into the bottom of the dish and cover tightly with foil.
Bake the peppers for 20 minutes. Carefully remove the foil, sprinkle the mozzarella over the peppers, and bake uncovered until the cheese is melted and spotty brown. Done when beef is cooked through, 160°F.
Remove from the oven and sprinkle with fresh parsley before serving.

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Ingredients

Instructions

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