These stuffed peppers make a nice luncheon presentation or as a light supper in the hot summer months. This recipe originated from my friend, Amber Groeling, Topeka Hy-Vee dietitian. I like it that the bell peppers are cut in half lengthwise so that the filling is more visible.
6 sweet red bell peppers, cut in half LENGTHWISE, membranes and seeds removed, cooked in boiling water for 5 minutes, drained
1 lb. lean ground beef
1/2 medium yellow onion, diced
2 cloves garlic, minced
14 oz. can diced tomatoes, untrained
1 Tbs. Worcestershire sauce
1tsp. dried basil
1 tsp. oregano
1 cup cooked quinoa
14 oz. can tomato sauce
1/2 – 1 cup shredded sharp cheddar cheese
Preheat oven to 350 degrees. In a large skillet over medium heat, sauté onions until softened; add garlic and ground beef. Cook until beef is browned and all pink is gone; add tomatoes with juice, Worcestershire sauce, spices, and quinoa, combining well and cooking until hot throughout. Place cooked and drained bell pepper halves onto a greased baking sheet or large baking dish. Divide beef mixture evenly between bell pepper halves; top each with approx. 2 Tbs. tomato sauce, them sprinkle each one with cheese. Bake, uncovered, for 25-30 minutes, or until hot throughout and golden brown on top.
Now You’re Cookin’,