Stuffed Green Peppers With Beef and Quinoa

These stuffed bell peppers with quinoa are filled with flavor and unproblematic to brand. A delicious, healthy, and quick meal my whole family unit enjoyed.

I admittedly love when I find easy and healthy dinner ideas that my whole family volition eat. Stuffed bong peppers are a favorite, especially this quinoa version or my chicken stuffed peppers. We dearest them!

1 of my favorite vegetables is red bong peppers! Which is weird because I didn't start liking them until I got married. I always remember my Dad eating them growing up and NOT wanting to try them. Once I got married, my husband bought bell peppers to go on top of our salads and to my surprise I loved them!

I have seen several recipes for blimp bell peppers with cooked quinoa online and never constitute i I've liked. I finally came up with my own version and love how they turned out. The kids fifty-fifty ate these easy blimp bell peppers…everyone loved them!

How practice you cut peppers for stuffing?

Instead of slicing off the tops, I like to cut my bell peppers in one-half. So I'll stuff each one-half with the filling mixture. Information technology's more of an "open up-faced" arroyo and in my opinion, is easier to eat this way. Just make sure to remove the stem, seeds and ribs before stuffing.

How long does it take to cook raw stuffed peppers?

These easy bell peppers accept virtually 40 minutes to cook through. You want the peppers to soften, merely not be too mushy. Depending on your oven, the timing could be a fiddling more than or a piddling less. I'd plan on keeping an eye on them after most xxx minutes.

How to make quinoa blimp peppers

Cook FILLING. Saute onion until translucent, and so add meat and cook until browned. Drain any backlog grease. Add together in beans, tomatoes, green chiles, water, quinoa, cumin, taco seasoning and S&P. Cover and bring to a eddy. Reduce estrus to medium depression and simmer until quinoa is washed, about ten-fifteen minutes.

STUFF. Line the sliced pepper halves in the bottom of a 9×13″ baking dish. Then evenly spoon the filling into the peppers and top with mozzarella cheese.

Bake. Cover pan with foil, then broil at 375°F for near xl minutes, or until peppers are soft (simply not mushy).

How long will they keep in the fridge?

These peppers will go along in the refrigerator for about 3 days. Make sure to store in an closed container (preferably shallow). To reheat, I like to warm mine support in the oven for nigh 5-10 minutes.

 Favorite toppings

• Sour cream
• Salsa
• Sliced avocado
• Sliced olives
• Cilantro
• Red or light-green onions
• Lime juice
• Hot sauce
• Cilantro lime dressing

Cooking tips

• Brand it a vegetarian dish by omitting the meat. You still get enough of protein and fiber from the quinoa and beans!
• Feel gratis to swap the basis turkey with ground beefiness or even chicken.
• Don't drain the canned tomatoes or chiles. The liquid helps to cook the quinoa.
• You could bandy the quinoa for rice if preferred.
• Don't forget to encompass the pan with foil! This helps steam the peppers then they're nice and tender.

More healthy dinner ideas:

• Stuffed Pepper Soup
• Ane Pot Sweet Murphy Bowls
• Blimp Sweet Potatoes
• Chicken Fajita Bowls
• Sheet Pan Fajitas

Quinoa Stuffed Peppers Recipe

These blimp bell peppers with quinoa are filled with flavor and unproblematic to make. A succulent, healthy, and quick meal my whole family enjoyed.

Prep Time: 10 mins

Melt Time: l mins

Total Time: 1 hr

• 4 bong peppers (halfed length wise, ribs removed)
• 1/two cup quinoa
• 1/2 pound ground turkey (or footing beefiness)
• 1 small-scale onion
• 14 ounce tin can fire roasted tomatoes (plain is fine besides)
• 7 ounce can diced light-green chiles
• 14 ounce tin blackness beans (tuckered and rinsed)
• 1 Tablespoon taco seasoning
• 1/ii Tablespoon cumin
• ane/2 Tablespoon olive oil
• i/ii cup mozzarella shredded cheese
• 3/4 cup water

• Rut olive oil in a big saucepan. Add together onion and cook until translucent (nearly iii minutes). Add together in meat and cook until browned. Drain whatever excess grease.

• Add in black beans, tomatoes, green chiles, water, quinoa, cumin, taco seasoning, salt and pepper if desired. Cover and bring to a boil. Reduce heat to medium/low and simmer for 10-fifteen minutes or until quinoa is done.

• Oestrus oven to 375°F. Place peppers in a 9x13" blistering dish. Spoon in filling and top with grated cheese. Embrace pan with foil and bake for twoscore minutes.

• Remove from oven and serve with sour cream or salsa if desired. Enjoy!

Calories: 413 kcal | Carbohydrates: 54 chiliad | Poly peptide: 31 g | Fat: 8 thou | Saturated Fatty: 2 thousand | Cholesterol: 42 mg | Sodium: 336 mg | Potassium: 1047 mg | Fiber: 14 g | Saccharide: 9 g | Vitamin A: 4350 IU | Vitamin C: 160.7 mg | Calcium: 174 mg | Iron: five.6 mg

Nutrition provided is an judge. It will vary based on specific ingredients used.

Did you brand this recipe? Don't forget to give it a star rating beneath!

Such an easy weeknight dinner the whole family volition enjoy!

lopezgribetwouter48.blogspot.com

Source: https://www.iheartnaptime.net/stuffed-bell-peppers-with-quinoa/

Share this post