Stuffed Peppers

Ingredients

1lb. lean (90%) ground beef or ground turkey  

1 yellow onion, diced  

1 tsp. olive oil  

½ cup quinoa  

1 cup unsalted beef broth  

5 bell peppers, washed, top removed and seeded  

1 (15 oz.) can no-salt added corn, rinsed and drained

1 (10 oz.) can tomatoes with diced chilies, drained  

1 Tbsp. chili powder 

2 tsp. smoked paprika  

¼ tsp. ground cumin  

¼ tsp. pepper 

½ cup shredded cheese (optional)

Directions

  1. Wash hands with soap and water.  

  1. Preheat oven to 350°F. Spray 9X13 pan with non-stick cooking spray.  

  1. Boil quinoa and beef broth, cover and reduce to a simmer for 15 minutes. Fluff quinoa with a fork and set aside.  

  1. In a large pan, heat oil over medium heat. Add onions and cook until translucent. Add ground beef, do not wash before cooking, and cook and break apart for 4-5 minutes.  

  1. Add corn, tomatoes, and seasonings. Bring mixture to a boil, then simmer for 10 minutes. Add quinoa.  

  1. Place peppers in the 9X13 pan, allowing for an inch between each. Spoon in ¾ cup of quinoa mixture into each pepper. Put cheese on each if desired.  Cover with foil. Bake for 50 minutes. Remove foil and bake another 20 minutes. Enjoy! 

    Yield: 5 Servings 

Store in an airtight container and refrigerate for up to four days.  

 

Total Time
120 min
Prep Time
40 min
Servings
5
Nutrition Facts

Nutrition Facts (per stuffed pepper using ground beef without cheese): 

Calories: 370 

Fat: 12 grams 

Saturated Fat: 4 Grams 

Sodium: 370 milligrams 

Carbohydrate: 42 grams

Fiber: 7 grams 

Added Sugar: 1 gram 

Protein: 26 gram