Beef Quinoa Stuffed Peppers Food

BEEF AND QUINOA STUFFED BELL PEPPERS

Steps:

• Bring 2 cups water to a boil in 2 quart sauce pan, add toasted quinoa.
• Return to a boil and cook over medium heat for 12-15 minutes until water is absorbed.
• Remove from heat, fluff with fork, cover and let sit 15 minutes.
• Pre-heat oven to 350* F.
• Heat olive oil in skillet over med heat and add diced onion. Saute approx 3 minutes.
• Add ground beef to skillet and cook until browned.
• Meanwhile, cut tops off bell peppers (reserving tops), remove seeds and membranes.
• When beef is browned, add the oregano, basil, salt, pepper and 1/2 can of tomato sauce. Mix well and gently add in cooked quinoa. Heat 1 minute.
• Pour and spread remaining tomato sauce into the bottom of an 8x8 casserole dish.
• Stuff meat and quinoa mixture into bell peppers, loosely add tops and place in dish.
• Bake uncovered for approx 30 minutes, or until peppers are tender. Remove from oven and let rest 10 minutes.
• Serve and enjoy!

GROUND BEEF AND QUINOA-STUFFED PEPPERS

Steps:

• Heat oven to 375°F. Mix first 5 ingredients just until blended. Cut tops off peppers; remove and discard seeds. Fill peppers with meat mixture; place in shallow baking dish. Top with marinara sauce. Bake 50 min. to 1 hour or until meat mixture is done (160°F). Substitute: Substitute cooked long-grain brown rice for the quinoa.

GROUND BEEF & QUINOA-STUFFED PEPPERS

Steps:

• Heat oven to 375ºF.
• Mix first 5 ingredients just until blended.
• Cut tops off peppers; remove and discard seeds. Fill peppers with meat mixture; place in shallow baking dish. Top with pasta sauce.
• Bake 50 min. to 1 hour or until meat mixture is done (160ºF).

STUFFED PEPPERS WITH QUINOA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and arrange red bell peppers in dish.
• Roast peppers in the preheated oven until tender, about 30 minutes.
• Heat olive oil in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add garlic, cumin, salt, and black pepper to onion; cook and stir until fragrant, about 1 minute more.
• Mix tomatoes, chicken broth, quinoa, and carrot into onion mixture; cook until quinoa is tender, about 12 minutes. Stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend.
• Bake in the oven until cheese is melted, about 15 minutes.

GREEK-STYLE STUFFED BELL PEPPERS WITH QUINOA

Steps:

• Preheat oven to 375 degrees F.
• Set a pot of water to boil. Remove tops from peppers and cut in half length-wise. Seed and devein peppers. Reserve pepper tops. Once water has boiled, add peppers and cook for 7-8 minutes. Drain water and run cold water over peppers.
• Finely dice pepper tops.
• In a medium skillet, heat olive oil. Saute onion and garlic over medium-high heat until soft, about 5 minutes. Add ground beef and cook until browned.
• Cook quinoa according to package directions.
• Into ground beef, stir lemon juice and zest, tomato sauce, cooked quinoa and spices.
• Cook until slightly thickened, about 5 minutes.
• Stuff peppers with ground beef mixture. Top with cheese. Place peppers in a greased baking pan and cover with aluminum foil.
• Bake in a 375 degrees F oven for 15 minutes. Uncover and bake and additional 15 minutes.

STUFFED PEPPERS WITH QUINOA

Steps:

• Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.