<< Back

Stuffed Peppers with Quinoa

This recipe is a modification of http://www.tasteofhome.com/Recipes/Stuffed-Peppers-with-Quinoa

 

1c water

½c quinoa, rinsed

5 medium to large stuffed peppers

¾lb ground beef (97% lean)

1 summer leek (¾" diameter), or 2 scallions thinly sliced and chopped

1 Hansel eggplant, thinly sliced and chopped

1 large carrot, shredded

2 small heirloom tomatoes and a handful of cherry tomatoes, chopped

3tsp dried parsley

2tsp paprika

½tsp salt

¼ to ½tsp crushed red pepper flakes

¼tsp pepper

cumin

5 garlic cloves OR ½tsp garlic granules and ¾tsp garlic powder

¾c frozen or fresh corn kernels

 

  • Bring water to a boil and add quinoa.  Reduce heat, cover and simmer for 12-15 minutes or until liquid is absorbed.
  • Brown beef in large skillet then combine all ingredients, except peppers, and thoroughly mix.
  • Slice the very top of peppers just below stem and remove seeds.
  • Stuff your peppers, place in a small baking dish and bake covered for 30 minutes.

After leaving out a few of the ingredients (i.e. tomato sauce and cheese), we felt it was missing something, so we sprinkled it with cumin.  Delicious!  Next time we will add the cumin to the mix.

 

The flavor (with raw veggies) before baking with the pepper was just amazing!  I'd recommend saving some of that stuffing and just adding cheese and maybe some black beans or egg for a great breakfast wrap.