Stuffed Peppers with Quinoa |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. âJoyce Moynihan, Lakeville, Minnesota Ingredients:
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup water |
1/2 cup quinoa, rinsed |
4 large green peppers |
3/4 pound ground beef |
1 large onion, finely chopped |
3 teaspoons dried parsley flakes |
2 teaspoons paprika |
1/2 teaspoon salt |
1/4 to 1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
3 garlic cloves, minced |
2 cans (8 ounces each) no-salt-added tomato sauce, divided |
3/4 cup frozen corn, thawed |
1/2 cup shredded reduced-fat cheddar cheese |
Directions:
1. Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
2. Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels.
3. In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through.
4. Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers.
5. Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
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