Quinoa & Beef Stuffed Bell Peppers
Ingredients:
• 4 green bell peppers, stemmed and seeds removed
• 2 tablespoons garlic-infused olive oil or regular olive oil
• 1/2 cup diced carrots
• 1/2 pound ground beef or turkey
• 1 1/2 cups cooked quinoa
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• Fresh parsley leaves, for garnishing (optional)
Preparation:
1. Preheat Oven: Preheat oven to 350°F (175°C).
2. Sauté Carrots: Heat olive oil in a large skillet and sauté the diced carrots until tender.
3. Add Meat and Cook: Add the meat to the sautéed vegetables and cook until meat is browned and fully cooked through. Remove from heat.
4. Blanch Bell Peppers: While carrots and meat are cooking, bring a large pot of water to boil and blanch each bell pepper in boiling water for 1 minute, until tender but still able to hold their shape.
5. Fill Bell Peppers: Divide the beef and quinoa filling mixture between the four bell peppers. (For expanded diet, you can add 1/2 cup diced scallions and 1 cup chopped tomatoes to the mix before filling the peppers.)
6. Bake Until Tender: Place stuffed bell peppers on a baking tray, cavity side up. Bake for around 30 minutes or until bell peppers are soft and tender.
7. Garnish and Serve: Serve immediately with a sprinkling of fresh parsley.
NOTE: For Expanded diet you can add 1cut tomato pieces to the meat and vegetable mixture before filling the peppers. You can also add 1/2 cup scallions (green parts only) to cook with the carrots.
