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 the foil and bake for 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 

Carbohydrates: 42grams 

Fiber: 7 grams 

Added Sugar: 1 grams 

Protein: 26 grams