STUFFED PEPPERS WITH QUINOA
Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 622mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 26g protein.
GROUND BEEF & QUINOA-STUFFED PEPPERS
Thrill your guests with quinoa-stuffed peppers made with savory ground beef. There ain't no party like a party with Ground Beef & Quinoa-Stuffed Peppers.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
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).
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g
QUINOA AND VEGETABLE STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
- Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
- Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
- Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.
Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 638 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 11 grams, Sugar 10 grams
BEEF AND QUINOA STUFFED BELL PEPPERS
I made this recipe for a challenge in the Culinary Quest. Since I had quinoa to use up and wasn't sure what I was going to use it for, I decided to pretend it was rice. I used two other recipes to make this. The first being Recipe #16399 by dibs. Then prepared it like Debbwl suggested... Recipe #415970. I hope you enjoy this dish. *Note: Prep and Cook times do not include toasting of quinoa or resting times.
Provided by rosie316
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 354.1, Fat 13.8, SaturatedFat 4, Cholesterol 38.6, Sodium 754.2, Carbohydrate 40.1, Fiber 7, Sugar 8, Protein 19.2
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