Quinoa & Beef Stuffed Peppers In Tomato Sauce

Serves 4 Main Courses Quinoa & Beef Stuffed Peppers In Tomato Sauce
Share On
Ingredients

These protein packed stuffed peppers are the perfect mix of braising and baking all in one cooking method. You’ve got the protein from the lean ground beef with the natural protein of the quinoa mixed with a hearty tomato sauce all simmered away till perfection in one bite. You can make these stuffed peppers three days prior and have them baked on the spot the day of serving, enjoy these with your favorite salad or side item.

Ingredients

4 Large bell peppers

1 Jar of tomato or tomato-basil sauce [24 oz. jar]

¾ Cup of shredded mozzarella or gruyere cheese  [optional]

 

 Ground Beef Ingredients

¾ Lb. lean 93% ground beef [at least 80% lean]

1 Tablespoon of oil

3 Large garlic cloves [chopped]

1 Teaspoon of Italian seasoning

1 Teaspoon of salt [I use fine kosher salt]

½ Teaspoon of black pepper

1 Teaspoon of paprika

1 Tablespoon of ketchup

 

Quinoa Ingredients

½ Cup of quinoa

1 Tablespoon of oil

1 Cup of water or vegetable broth

1 Teaspoon of garlic powder [non-salt]

1 Teaspoon of salt [I use fine kosher salt]

 

Quick Pepper Preparation

- Cut the tops off the peppers.

- Remove and discard the stems, then chop the tops; set   

   aside. [use leftover chopped peppers for the ground beef]

- Scoop out the seeds and membranes, I like to cut a thin

   slice from the bottoms of each pepper so they stand up

   straight when baking.

- Place the peppers aside until ready to stuff.

 

Preparation

+ Preheat your oven to 400 °F.

Ground Beef Preparation

- In a medium sauté pan or 10-inch skillet, pour in your

  oil  and turn your stovetop to a medium-high heat.

- Once the oil heats up add in your leftover chopped

  peppers, paprika and garlic [make sure the garlic doesn’t burn] and stir.

- Add in your ground beef, ketchup, Italian seasoning,

  garlic powder, pepper and salt.

- Cook the beef by breaking up the lumps and stirring

  occasionally, this takes about 8 to 10 minutes or until

  slightly brown.

- Once the beef is cooked, turn off your stovetop and set

   the pan with the ground beef aside.

 

Quinoa Preparation

-  In a small pot add in your oil and turn your stovetop

    to a medium high heat.

-  Add the quinoa, garlic powder, water or vegetable

    broth and salt; cover the pot and let it simmer on

    medium for about 15 minutes.

- Once the quinoa is done, place it into a large bowl

   and set aside.

 

Stuffed Peppers

- Place your cooked ground beef into your quinoa bowl and pour in ½ cup of the tomato sauce, mix everything until all is incorporated.

- In a ungreased 8-inch square glass baking dish, pour    about 1 ½ cups of the tomato sauce onto the bottom of the baking dish and spread  evenly.

- Stuff the peppers with mixture and stand peppers

  upright in the baking dish that’s covered with

  the sauce.

- Spoon 1 tablespoon of tomato sauce over the tops of

  each pepper and spread evenly.

- Cover tightly with foil and bake for 50 minutes.

- Uncover the foil and carefully sprinkle the cheese on

   top of each pepper, bake uncovered for another 5 to

   7 minutes or until the cheese becomes melted.

- Serve and enjoy!

Print this recipe

Quinoa & Beef Stuffed Peppers In Tomato Sauce

Serves 4 Main Courses
Ingredients

These protein packed stuffed peppers are the perfect mix of braising and baking all in one cooking method. You’ve got the protein from the lean ground beef with the natural protein of the quinoa mixed with a hearty tomato sauce all simmered away till perfection in one bite. You can make these stuffed peppers three days prior and have them baked on the spot the day of serving, enjoy these with your favorite salad or side item.

Ingredients

4 Large bell peppers

1 Jar of tomato or tomato-basil sauce [24 oz. jar]

¾ Cup of shredded mozzarella or gruyere cheese  [optional]

 

 Ground Beef Ingredients

¾ Lb. lean 93% ground beef [at least 80% lean]

1 Tablespoon of oil

3 Large garlic cloves [chopped]

1 Teaspoon of Italian seasoning

1 Teaspoon of salt [I use fine kosher salt]

½ Teaspoon of black pepper

1 Teaspoon of paprika

1 Tablespoon of ketchup

 

Quinoa Ingredients

½ Cup of quinoa

1 Tablespoon of oil

1 Cup of water or vegetable broth

1 Teaspoon of garlic powder [non-salt]

1 Teaspoon of salt [I use fine kosher salt]

 

Quick Pepper Preparation

- Cut the tops off the peppers.

- Remove and discard the stems, then chop the tops; set   

   aside. [use leftover chopped peppers for the ground beef]

- Scoop out the seeds and membranes, I like to cut a thin

   slice from the bottoms of each pepper so they stand up

   straight when baking.

- Place the peppers aside until ready to stuff.

 

Preparation

+ Preheat your oven to 400 °F.

Ground Beef Preparation

- In a medium sauté pan or 10-inch skillet, pour in your

  oil  and turn your stovetop to a medium-high heat.

- Once the oil heats up add in your leftover chopped

  peppers, paprika and garlic [make sure the garlic doesn’t burn] and stir.

- Add in your ground beef, ketchup, Italian seasoning,

  garlic powder, pepper and salt.

- Cook the beef by breaking up the lumps and stirring

  occasionally, this takes about 8 to 10 minutes or until

  slightly brown.

- Once the beef is cooked, turn off your stovetop and set

   the pan with the ground beef aside.

 

Quinoa Preparation

-  In a small pot add in your oil and turn your stovetop

    to a medium high heat.

-  Add the quinoa, garlic powder, water or vegetable

    broth and salt; cover the pot and let it simmer on

    medium for about 15 minutes.

- Once the quinoa is done, place it into a large bowl

   and set aside.

 

Stuffed Peppers

- Place your cooked ground beef into your quinoa bowl and pour in ½ cup of the tomato sauce, mix everything until all is incorporated.

- In a ungreased 8-inch square glass baking dish, pour    about 1 ½ cups of the tomato sauce onto the bottom of the baking dish and spread  evenly.

- Stuff the peppers with mixture and stand peppers

  upright in the baking dish that’s covered with

  the sauce.

- Spoon 1 tablespoon of tomato sauce over the tops of

  each pepper and spread evenly.

- Cover tightly with foil and bake for 50 minutes.

- Uncover the foil and carefully sprinkle the cheese on

   top of each pepper, bake uncovered for another 5 to

   7 minutes or until the cheese becomes melted.

- Serve and enjoy!