Quinoa, Beef, and Cheese Stuffed Peppers

By angelahon

Quinoa, Beef, and Cheese Stuffed Peppers

Ingredients

• 1 cup shredded cheese (sharp cheddar, mozzarella, jack, etc.)

Preparation

Step 1

Preheat the oven to 400 degrees and make sure the oven rack is in the middle of our oven.

In a small saucepan bring the beef broth and seasonings to a boil, add quinoa, cover, reduce heat to medium low and cook for 20 minutes.

While the quinoa is cooking prepare the peppers by washing and cutting off the tops. Dice up the tops of the peppers (throwing out the stem) and reserve. Place the peppers snuggly into a 9×13 inch pan and set aside until the stuffing is ready.

Heat a large skillet to medium high heat. Add olive oil, diced pepper tops, and shallots, sauet until golden and add ground beef. Cook until beef is no longer pink. Add parsley, oregano, chili powder, and garlic. Mix into meat until thoroughly combined and stir in tomatoes (no need to drain.) When the quinoa is cooked mix it into the meat mixture and removed from heat. Stir in the parmesan cheese until evenly distributed and melted.

Fill each pepper half full of the quinoa mixture. Place a 1 tablespoon of cheese on top of the filling and fill the pepper the rest of the way. Once all the peppers are filled top with remaining grated cheese. Place in the oven and cook for about 20 minutes or until the cheese is melted and bubbling! Enjoy with bread and a salad.

*These can be prepared and placed in the refrigerator up to 8 hours in advance. When ready to bake preheat the oven and cook as directed, increasing the cooking time to appoximaely 40 minutes.