Familiar flavours combine with bright colours to make this a dish everyone will love!
- 1 lb of extra lean ground beef (original recipe called for ground turkey — could also use ground chicken)
- 1/2 cup uncooked quinoa
- 1 large yellow onion, chopped
- 2 cups sliced mushrooms, chopped
- 1 can diced tomatoes, drained (could substitute 6-8 fresh, chopped Roma tomatoes if you don’t do canned food)
- 1 cup chicken broth
- 2 cloves garlic, minced (suggest adding a third clove)
- 1 tsp ground cumin
- 1 tbsp cayenne pepper (we used 5 drops of Sriracha Sauce instead)
- 1 tbsp garlic salt
- 1 tsp chili powder
- 1 tbsp dried parsley
- sprinkling of rosemary (optional)
- 7 whole bell peppers (6 to bake + 1 to chop up)
DIRECTIONS: Soak and rinse quinoa thoroughly beforehand to remove bitterness. Preheat oven to 400 degrees Fahrenheit. Cook your quinoa. (See Cinnamon Quinoa Cake recipe for instructions on how to cook quinoa.) In a large frying pan combine ground beef, cumin, cayenne pepper, garlic salt and chili powder. Cook the beef over medium heat until there is no pink left. Add onion, mushrooms, diced tomatoes, chicken broth, garlic, and the chopped bell pepper and cook over medium heat until the onions are translucent.
While this is cooking, chop the tops off your 6 remaining peppers and cut out the ribs and seeds with a knife. Put the peppers onto a baking sheet and heat in the oven for about 15 minutes, or until they are hot and softened a little.
Transfer the meat/veggie mixture into a large mixing bowl and add the quinoa and parsley. Mix it together and spoon the mixture into the peppers. Pop their tops back on and serve.
NUTRITIONAL INFORMATION: Unavailable.
- This dish takes a bit of (uncomplicated) work, but the finished product makes it totally worthwhile! Simple ingredients, but looks impressive. Great for everyday mealtime, yet would feel completely confident serving this to guests or bringing it to a potluck. Has the potential to become a staple comfort food!
- Don’t laugh, but the most difficult part of this recipe is learning to cut the tops off the peppers at just the right spot! Too high, and you lose your green stem handle. Too low, and you’ve created a disappointingly shallow receptacle!
- Doubled the onion and would recommend an additional clove of garlic. A little salt and pepper wouldn’t go amiss either! Freeze the leftover meat/quinoa mixture to “beef up” a future pasta sauce.
- Source: Adapted from a recipe called Clean Eating Italian Stuffed Peppers on Broke & Bougie