The fillings for stuffed peppers are limited only by the cook's imagination. In a large bowl, combine beef mixture, salt, pepper, quinoa and sauce. Stuff peppers with ground beef mixture. 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. I've made these several times and they are always a hit. … Drain tomatoes reserving juice; set aside. They turned out amazing! Added a bit of cumin just because. Add … 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! Top with pasta sauce. Just what I was looking for! Slice 1/2 inch from the tops of peppers and remove stems. In a large saute pan, cook ground beef, onions, and garlic until beef is browned. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. In a small saucepan, bring water to a boil. I had fresh tomatoes so added them instead of canned. Bake 15 minutes more, or until tops of stuffed peppers are browned. Add ground beef and cook until it is no longer pink, then add the tomato sauce and cooked quinoa. Add the garlic and onions.Cook, stirring frequently, 1 to 2 minutes, until fragrant. Cook until slightly thickened, about 5 minutes. In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. My family loved it. While the typical stuffing includes ground beef and rice, home cooks have developed many creative versions over the years. Add the ground beef* and tomato paste; season with the spice blend and S&P.Cook, breaking the … Spring asparagus is added along with quartered heirloom cherry tomatoes. Cover the entire dish with aluminum foil. This is one of my favorite recipes using quinoa that I have made. Top with marinara sauce. Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. 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. Stuffed peppers have long been one of America's favorite comfort foods. Add ground beef and break up as it browns, 3-4 minutes. Cut the core from the inside and remove … Over medium-high heat in a non-stick pan with olive oil, cook the onions until translucent, 4-5 minutes. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Meanwhile, cut peppers in half lengthwise and remove seeds. Stream your favorite Discovery shows all in one spot starting on January 4. Heat 1 minute. Bake at 350F for 30 minutes with the foil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Mix first 5 ingredients just until blended. Top with marinara sauce. These Crockpot Stuffed Peppers are easy to make, budget-friendly, and don’t skimp on the flavor! Cover and bake at 350° for 30-35 minutes or until peppers are tender. This recipe is AMAZING. Bake 50 min. I can remember from my childhood, entering the neighbor's house across the street when she was making stuffed peppers. 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. Return beef back to the pan and add the quinoa and fire roasted tomatoes; cook until heated through. I made it exactly per the directions. I used red peppers and instead of plain quinoa I used a quinoa/brown rice 'Near East' brand boxed product. Then, after having the meat-and-rice-stuffed version a few times at our cafeteria in Russia, I wanted to make them myself. Uncover and bake another 15 minutes longer or until peppers are tender. Stuff peppers with beef mixture. These beef and quinoa stuffed peppers are a healthy and colorful dinner dish. Mix first 5 ingredients just until blended. Halve each pepper lengthwise,leaving stems intact. I did some changes though. Heat olive oil in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. I also used canned corn since I didn't have frozen; worked very well. With that said, I decided to sub quinoa for the rice as it is a healthier replacement. Pour and spread remaining tomato sauce into the bottom of an 8x8 casserole dish. Heat oven to 375°F. Into ground beef, stir lemon juice and zest, tomato sauce, cooked quinoa and spices. Bake 50 min. 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. Add garlic; cook 1 minute longer. Tonight I used red peppers and pizza sauce rather than tomato sauce for a little change. to 1 hour or until meat mixture is done (160°F). Ground beef, quinoa, black beans, cheese, and loads of spices are stuffed into large bell … Dirties alot of dishes preparing but is well worth it. Remove … Stand peppers upright in baking dish. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Remove from oven and let rest 10 minutes. 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. Set aside. Really delicious recipe. baking dish coated with cooking spray. My husband and I are trying to eat healthier so I used ground turkey instead of beef. Cook quinoa according to package directions; set aside. Fill peppers with meat mixture; place in shallow baking dish. I used red peppers and canned corn because that is what I had on hand and they were great! Substitute: Substitute cooked long-grain brown rice for the quinoa. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Preheat oven to 375°F (190°C). 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. Add to a large mixing bowl and set … Stuff meat and quinoa mixture into bell peppers, loosely add tops and place in dish. Cut tops off peppers; remove and discard seeds. These Mexican-Style Quinoa Stuffed Peppers are so easy to make and … Cover the peppers with foil and return to the oven for another 20 minutes. x 9-in. 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. I agree with one other review that they are filling and 1/2 is plenty! Remove and discard seeds. … Cut tops off peppers; remove and discard seeds. Add quinoa. 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. Brush with a little bit of olive oil. 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. to 1 hour or until meat mixture is done (160°F). Prepare Mexican quinoa according to instructions in this recipe. I am on a diet, and this was a tasty, filling, meal! Anyways I loved it and will make it again! Wow I really enjoyed this recipe. Quinoa alone was beyond my budget. Add in tomatoes and let simmer for 5 minutes. Cut the bell peppers in half and scrape out the seeds, membranes and ribs so that the pepper is completely clean. This is a great recipe. Excellent recipe! These Mexican-Style Quinoa Stuffed Peppers are our latest favourite, and the whole family absolutely LOVES them! Spoon the quinoa mixture into the pepper halves. Bake 10 minutes. Baked the peppers a bit longer than recommended as they were too crispy after 35 minutes. I’ve made stuffed peppers before, but I used rice and ground beef. Mix well and gently add in cooked quinoa. Stir in … Add garlic; cook 1 minute longer. DONE. 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! Place in a 13-in. Definitely a keeper. 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. The green bell peppers are stuffed with organic quinoa, lean ground beef, quality ground pork … 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. Heat oven to 350°F. While the peppers roast, in a large high-sided pan, heat a drizzle of oil on medium. I had green, orange and red peppers so used them all. Stir in ¾ cup of cheese. Not only is quinoa … Bake uncovered for approx 30 minutes, or until peppers are tender. © 2020 Discovery or its subsidiaries and affiliates. 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. These stuffed bell peppers have quinoa that’s flavored with fresh lemon for a fresh, light flavor. Spoon into pepper halves. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers. Drain and rinse in cold water; invert onto paper towels. It’s gluten and dairy free, and full of fresh ingredients! Place in a casserole dish sprayed with non-stick spray. Divide into prepared peppers. Serve and enjoy! I don't care for green peppers so I used red, orange and yellow. Taste of Home is America's #1 cooking magazine. I have always loved traditional Italian style stuffed peppers with hamburger, rice and tomato sauce. All rights reserved. Substitute: Substitute cooked long-grain brown rice for the quinoa. Spoon the beef quinoa mixture into each bell pepper and place in a large casserole dish. In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Heat oven to 375°F. Cover with foil, and bake 40 minutes. Cover tightly with foil. Fill peppers with meat mixture; place in shallow baking dish. Stir in chili powder, cumin, paprika and cayenne and cook for an additional 30 seconds. Cook quinoa according to package directions. 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 … The aroma was intoxicating.… It ended up taking me longer to prepare than I had anticipated but the peppers taste great. 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. —Joyce Moynihan, Lakeville, Minnesota, Stuffed Peppers with Quinoa Recipe photo by Taste of Home. Cut tops off peppers; remove and discard seeds. This Cajun Beef and Quinoa Stuffed Peppers is pure Cajun-inspired goodness; deliciousness. Place cut and cleaned bell peppers in a baking tray. Healthy, tasty, attractive dish!