Beefy Quinoa Vegetable Bake

Farmers Market Month

When my men come in for dinner at the end of the day, they are ready to EAT. And by eat, I mean, skip the salad, pass the meat! And nothing says “I appreciate all your hard work” more than a hearty meal of Kansas-raised beef and homegrown veggies. Lucky for me, all this fresh Kansas produce has inspired a farm-fresh dish that is both hearty and healthy. Reminiscent of a casserole, this beefy quinoa filling can be served several ways: I like to fill up bell pepper cups and then smother them in cheese, but you could also pair the filling with tortilla chips for dipping (your kids will love it) or make a Frito bowl and top it with sour cream and fresh salsa. The possibilities are endless! 

When I shared this recipe on Chef Alli’s Farm Fresh Kitchen, we got to visit with Kansas Farm Bureau’s Sarah Scott about their Leadership KFB. Ten applicants are treated to a year-long leadership training course that is helping develop them as leaders in their communities and as influential leaders within the greater Kansas Agriculture Community. I think it’s such a neat program! You can learn more at the Kansas Farm Bureau website.

Beefy Quinoa Vegetable Bake

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
2 cups diced tomatoes
1 Tbs. Worcestershire sauce
1 Tbs. fresh oregano leaves, chopped, or ½ tsp. dried basil leaves
1 Tbs. fresh basil leaves, chopped, or ½ tsp. dried oregano leaves
1 cup cooked quinoa
14 oz. can tomato sauce
1/2 – 1 cup shredded sharp cheddar cheese

DIRECTIONS

Preheat oven to 350 degrees F.

In a large skillet over medium heat, sauté onions until softened.

Add garlic and ground beef; cook until beef is a safe internal temperature of 160 degrees F., juices run clear, and all pink is gone.

Add tomatoes, 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 into a large greased baking dish.

Divide beef mixture evenly between bell pepper halves; top each with approx. 2 Tbs. tomato sauce, then sprinkle each one with cheese.

Bake, covered, for 25-30 minutes, or until hot throughout, removing cover for last 10 minutes of baking time. Cheese should be hot and bubbly on top.      Serves 6

Savor the Season

KitchenSmack:  Can white onions be substituted for yellow onions and vice versa?  You bet.  White onions may tend to be a bit sweeter, but that’s not always the case, and both types are typically very mild in flavor and store well.  I like to use panty hose for storing my onions in the pantry – it works great!  Put in an onion, tie a knot and then add another onion, repeating the process as you go.  Hang these contraptions from hooks in a cool environment and they’ll keep for months.

Now You’re Cookin!
Chef Alli

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**This recipe was featured on Chef Alli’s Farm Fresh Kitchen with Kansas Farm Bureau, as part of WIBW 13 News This Morning, August, 2015. It is also a signature recipe for the Savor the Season , sponsored by Kansas Farm Bureau and From the Land of Kansas.

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

One thought on “Beefy Quinoa Vegetable Bake

  1. Pingback: 2015: This Year in Chef Alli’s Farm Fresh Kitchen! | Chef Alli's Farm Fresh Kitchen

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