Veggie Lover’s Quinoa-Stuffed Peppers

Stuffed peppers seem to be a very traditional dish, yet I’d actually never tried them until I made them today (And I’m so happy I did!). The original recipe calls for ground beef, tomatoes and rice but I figured I would amp up the flavors a bit with a load of veggies and some quinoa. So, not only is this dinner packed with nutrition, it’s also gluten-free.

These peppers have your protein, carb and vegetable all in one delicious bite so no side dishes are needed. If you don’t finish it all, the leftovers are even better!

This meal cost me $14.80 and took me 1 hour and 20 minutes to prepare.

1. Preheat oven to 350.
2. Cut tops off the peppers, remove seeds and membrane. Reserve edible tops and slice peppers in 1/2 lengthwise. Place pepper halves in a 13×9 pan and set aside.

3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground beef and cook until no longer pink, about 5 minutes. Transfer to a bowl.

4. Add the remaining tablespoon of olive oil and add the chopped pepper tops, onion, celery and carrot and cook until tender, about 5-7 minutes. Season with 1/2 teaspoon of the salt as well as the pepper.

5. Add tomatoes, tomato sauce, garlic, oregano and basil and stir to combine. Simmer for 5 minutes to allow the flavors to marry.

6. Meanwhile, add beaten egg, Worcestershire sauce, cooked quinoa and the remaining teaspoon of salt to the cooked ground beef.

7. Add 1 cup of the cooked tomato mixture to the beef and quinoa mixture and stir to combine.

8. Fill each pepper half with a large scoop of the beef and quinoa mixture. Top filled peppers with the remaining tomato sauce. Bake for 45 minutes.

9. Top the peppers with a sprinkle of cheese and bake for 10 minutes longer, or until cheese has melted. Serve each pepper with a dollop of sour cream.

Veggie Lover’s Quinoa-Stuffed Peppers
Serves 4

All you need:
2 red bell peppers
2 green bell peppers
2 tablespoons olive oil, divided
1 pound 93% lean ground beef
1 small yellow onion, diced
3 stalks celery, diced
3 carrots, peeled and diced
1 (14.5 oz.) can fire-roasted tomatoes
1 (8 oz.) can tomato sauce
3 cloves garlic, chopped
5 fresh basil leaves, chiffonade
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon black pepper
1 1/2 teaspoons light Worcestershire sauce
1 egg, lightly beaten
1 3/4 cups cooked quinoa
1/2 cup shredded Colby Jack cheese
1/4 cup light sour cream, for garnish

All you do:
1. Preheat oven to 350.
2. Cut tops off the peppers, remove seeds and membrane. Reserve edible tops and slice peppers in 1/2 lengthwise. Place pepper halves in a 13×9 pan and set aside.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground beef and cook until no longer pink, about 5 minutes. Transfer to a bowl.
4. Add the remaining tablespoon of olive oil and add the chopped pepper tops, onion, celery and carrot and cook until tender, about 5-7 minutes. Season with 1/2 teaspoon of the salt as well as the pepper.
5. Add tomatoes, tomato sauce, garlic, oregano and basil and stir to combine. Simmer for 5 minutes to allow the flavors to marry.
6. Meanwhile, add beaten egg, Worcestershire sauce, cooked quinoa and the remaining teaspoon of salt to the cooked ground beef.
7. Add 1 cup of the cooked tomato mixture to the beef and quinoa mixture and stir to combine.
8. Fill each pepper half with a large scoop of the beef and quinoa mixture. Top filled peppers with the remaining tomato sauce. Bake for 45 minutes.
9. If desired, top the peppers with a sprinkle of cheese and bake for 10 minutes longer, or until cheese has melted. Serve each pepper with a dollop of sour cream.