Rainbow Bell Peppers Stuffed with Quinoa and Ground Beef
Tuesday, December 16, 2014
These stuffed peppers are a delicious dinner option that I don't make nearly enough. You can pretty much vary the filling here to meet your dietary preferences or the leftovers grain you have on hand.
You can make them vegetarian by omitting the ground meat, and you can add grain of choice, I have tried these with rice or quinoa and both were great. Both pictures below, proportion are similar and you can eat the leftover stuffing without the pepper for lunch the next day.
2 cups of quinoa OR rice cooked per package direction
1 pound of ground beef (I use lean grass fed beef), you can use another ground meat of choice or keep vegetarian
2 finely shopped shallots
1 bulb of leek, washed and finely chopped
salt to taste
seasoning to taste (I like to use Everything Rub from Fresh Direct which contains garlic, onion, chili powder and paprika)
1 can of diced tomatoes drained (if using)--i used these with rice but not with quinoa
1 tablespoon of oil ( I use grape seed)
4 bell peppers ( for the quinoa recipe I only had 3) with seeds removed and top cut off neatly to keep intact
In a large skillet, heat oil. Add shallots and leeks and cook for about 5-7 minutes on medium flame until they begin to soften.
Add ground meat of choice. Cook breaking up with spatula until cooked through, about 10 minutes.
Add rice or quinoa, salt and seasoning. Add tomatoes if using. Allow to come to warm temperature.
In a small or medium pot, add a few inches of water. Bring to boil.
Fill peppers with filling. Top with pepper top. Add very carefully to pot with boiling water. Cover and cook on a small flame about 15-20 minutes until peppers are soft.
Remove carefully and serve in bowls