In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Remove … Cut the core from the inside and remove … It ended up taking me longer to prepare than I had anticipated but the peppers taste great. I used red peppers and canned corn because that is what I had on hand and they were great! Stir in chili powder, cumin, paprika and cayenne and cook for an additional 30 seconds. Heat olive oil in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Spring asparagus is added along with quartered heirloom cherry tomatoes. And instead of the regular diced tomatoes, I added Rotel diced tomatoes with green chillies (I'm a sucker for spicey stuff) This was kind of a whim recipe with the leftover veggies, and it is now my favorite! If you’ve been looking for a tasty and colorful dinner dish that is gluten and dairy free – you’ll love this recipe for beef and quinoa stuffed peppers. While the peppers roast, in a large high-sided pan, heat a drizzle of oil on medium. Substitute: Substitute cooked long-grain brown rice for the quinoa. The aroma was intoxicating.… The green bell peppers are stuffed with organic quinoa, lean ground beef, quality ground pork … Bake 50 min. Prep the Quinoa and Bell Peppers Step 1 Cook quinoa per instructions on package (1/2 cup raw quinoa to 1 1/2 cups water) Step 2 Cut off tops of bell pepper about 1/2 inch below stem. Heat 1 minute. Heat oven to 350°F. Add in tomatoes and let simmer for 5 minutes. Definitely a keeper. Set aside. Add quinoa. Add ground beef and break up as it browns, 3-4 minutes. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through. Cover with foil, and bake 40 minutes. Wow I really enjoyed this recipe. I accidentally added a 15 oz can of tomato sauce when the recipe called for 8 oz, so I was concerned how that would taste but it was delicious. … Fill peppers with meat mixture; place in shallow baking dish. Substitute: Substitute cooked long-grain brown rice for the quinoa. Place cut and cleaned bell peppers in a baking tray. Just what I was looking for! Cover the peppers with foil and return to the oven for another 20 minutes. I had fresh tomatoes so added them instead of canned. Cook quinoa according to package directions. baking dish coated with cooking spray. Serve and enjoy! Also, the tomato sauce I had on hand was NOT salt-free, so I can't say how no-salt tomato sauce would have changed the flavor. Sign up for the Recipe of the Day Newsletter Privacy Policy, Quinoa Power Bowls with Butternut Squash and Tahini Sauce, Roasted Sweet Potatoes Topped with Spiced Ground Beef and Pine Nuts, Gluten-Free Chocolate Cherry Peanut Butter Cookies, Quinoa and Vegetable Stuffed Peppers Recipe. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. These beef and quinoa stuffed peppers are a healthy and colorful dinner dish. This is one of my favorite recipes using quinoa that I have made. Stuff peppers with beef mixture. Top with marinara sauce. Quinoa alone was beyond my budget. Add … I don't care for green peppers so I used red, orange and yellow. They turned out amazing! Remove from oven and let rest 10 minutes. Grab a large bowl and add your ground chicken (or turkey or beef), black beans, tomatoes, quinoa (or cooked brown rice or cauliflower rice), spices, and cheese, then stir to combine. Healthy, tasty, attractive dish! Cut tops off peppers; remove and discard seeds. Fill peppers with meat mixture; place in shallow baking dish. Slice 1/2 inch from the tops of peppers and remove stems. In a large bowl, combine beef mixture, salt, pepper, quinoa and sauce. I stuffed the peppers halfway with that mixture, added goat cheese then topped them with more of the quinoa mixture – makes for a nice warm, soft goat cheese surprise in the middle! It’s gluten and dairy free, and full of fresh ingredients! All rights reserved. Divide into prepared peppers. I used red peppers and instead of plain quinoa I used a quinoa/brown rice 'Near East' brand boxed product. Add the garlic and onions.Cook, stirring frequently, 1 to 2 minutes, until fragrant. Spoon the beef quinoa mixture into each bell pepper and place in a large casserole dish. Heat oven to 375°F. Stand peppers upright in baking dish. I did the vegetarian version, (because I was trying to clean out my produce in my fridge) with out any meat, but added a can of black beans instead. Excellent recipe! Drain and rinse in cold water; invert onto paper towels. Cut tops off peppers; remove and discard seeds. Bake 10 minutes. Tonight I used red peppers and pizza sauce rather than tomato sauce for a little change. Anyways I loved it and will make it again! Cook until slightly thickened, about 5 minutes. These stuffed peppers with quinoa and ground beef can be a project, or, if you don’t have the time, something that can be assembled in parts over multiple days. I had green, orange and red peppers so used them all. Cover and bake at 350° for 30-35 minutes or until peppers are tender. Add the ground beef* and tomato paste; season with the spice blend and S&P.Cook, breaking the … Mix first 5 ingredients just until blended. Cut the bell peppers in half and scrape out the seeds, membranes and ribs so that the pepper is completely clean. Add … Bake 15 minutes more, or until tops of stuffed peppers are browned. Return beef back to the pan and add the quinoa and fire roasted tomatoes; cook until heated through. —Joyce Moynihan, Lakeville, Minnesota, Stuffed Peppers with Quinoa Recipe photo by Taste of Home. These Crockpot Stuffed Peppers are easy to make, budget-friendly, and don’t skimp on the flavor! Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. Brush with a little bit of olive oil. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. I made it exactly per the directions. With dinners like these easy quinoa stuffed bell peppers, I am able to reduce the stress and make some time for myself – to watch a tv show or just go to bed earlier. With that said, I decided to sub quinoa for the rice as it is a healthier replacement. This stuffed-pepper phase of mine was kick-started by the Mexican-style peppers that they serve for lunch at Bacco’s, which are filled with quinoa and black beans, and topped with cheese and enchilada sauce. to 1 hour or until meat mixture is done (160°F). Dirties alot of dishes preparing but is well worth it. Spoon into pepper halves. Ground beef, quinoa, black beans, cheese, and loads of spices are stuffed into large bell … Remove and discard seeds. This recipe is AMAZING. You could cook the ground beef in 20 minutes one day, the quinoa in 15 on another day and then spend 30 minutes assembling and baking on a third. These Mexican-Style Quinoa Stuffed Peppers are our latest favourite, and the whole family absolutely LOVES them! … Baileys Irish Cream Baking Chips Make Everything So Much Sweeter, Do Not Sell My Personal Information – CA Residents, 1 can (14-1/2 ounces) diced tomatoes, undrained, 1/4 to 1/2 teaspoon crushed red pepper flakes, 2 cans (8 ounces each) no-salt-added tomato sauce, divided, 1/2 cup shredded reduced-fat cheddar cheese. DONE. Taste of Home is America's #1 cooking magazine. My husband and I are trying to eat healthier so I used ground turkey instead of beef. In a small saucepan, bring water to a boil. Really delicious recipe. I did some changes though. Preheat oven to 375°F (190°C). This time I wanted to try the same dish, but use the super-food of quinoa as the base for the filling (I used a mixture of white and red quinoa). Add garlic; cook 1 minute longer. This is a great recipe. I agree with one other review that they are filling and 1/2 is plenty! Bake uncovered for approx 30 minutes, or until peppers are tender. Pour and spread remaining tomato sauce into the bottom of an 8x8 casserole dish. to 1 hour or until meat mixture is done (160°F). Top with pasta sauce. I used a mix of ground pork and beef, but you can use ground meat of your choice or substitute it with more fresh veggies. Stir in ¾ cup of cheese. Add garlic; cook 1 minute longer. The fillings for stuffed peppers are limited only by the cook's imagination. I have always loved traditional Italian style stuffed peppers with hamburger, rice and tomato sauce. Stir in … Added a bit of cumin just because. I also used canned corn since I didn't have frozen; worked very well. This Cajun Beef and Quinoa Stuffed Peppers is pure Cajun-inspired goodness; deliciousness. Cut tops off peppers; remove and discard seeds. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Stuff peppers with ground beef mixture. Drain tomatoes reserving juice; set aside. Bake at 350F for 30 minutes with the foil. Prepare Mexican quinoa according to instructions in this recipe. Then, after having the meat-and-rice-stuffed version a few times at our cafeteria in Russia, I wanted to make them myself. Stuff meat and quinoa mixture into bell peppers, loosely add tops and place in dish. I can remember from my childhood, entering the neighbor's house across the street when she was making stuffed peppers. x 9-in. Spoon the quinoa mixture into the pepper halves. My family loved it. Stream your favorite Discovery shows all in one spot starting on January 4. In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Mix well and gently add in cooked quinoa. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Baked the peppers a bit longer than recommended as they were too crispy after 35 minutes. Meanwhile, cut peppers in half lengthwise and remove seeds. Cover tightly with foil. These Mexican-Style Quinoa Stuffed Peppers are so easy to make and … Heat oven to 375°F. Into ground beef, stir lemon juice and zest, tomato sauce, cooked quinoa and spices. Mix first 5 ingredients just until blended. Halve each pepper lengthwise,leaving stems intact. I am on a diet, and this was a tasty, filling, meal! In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Place in a 13-in. Place in a casserole dish sprayed with non-stick spray. These stuffed bell peppers have quinoa that’s flavored with fresh lemon for a fresh, light flavor. Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Cook quinoa according to package directions; set aside. Bake 50 min. Stuffed peppers have long been one of America's favorite comfort foods. Add to a large mixing bowl and set … I’ve made stuffed peppers before, but I used rice and ground beef. Fill peppers with meat mixture; place in shallow baking dish. © 2020 Discovery or its subsidiaries and affiliates. Cover the entire dish with aluminum foil. Not only is quinoa … I've made these several times and they are always a hit. While the typical stuffing includes ground beef and rice, home cooks have developed many creative versions over the years. Uncover and bake another 15 minutes longer or until peppers are tender. Add ground beef and cook until it is no longer pink, then add the tomato sauce and cooked quinoa. Over medium-high heat in a non-stick pan with olive oil, cook the onions until translucent, 4-5 minutes. In a large saute pan, cook ground beef, onions, and garlic until beef is browned. Top with marinara sauce.