Stuffed peppers Recipe

Name: Stuffed peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red bell peppers; 1 tbsp olive oil; 1 onion, diced; 1 small carrot, diced; 1/2 shallot, minced; 2 clove garlic, minced; 5 oz cherry tomatoes, quartered.; 1 lb lean ground beef - or - 12 ounces vegetarian crumbles; 2 can 15 ounces, each, tomato sauce; 3/4 cup quinoa; 1 cup water; 1 tsp oregano; 1 tsp basil; 1/2 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp crushed red pepper; 1/4 tsp black pepper; 1/4 cup shredded parmesan cheese

Servings: persons

4 red bell peppers
1 tbsp olive oil
1 onion, diced
1 small carrot, diced
1/2 shallot, minced
2 clove garlic, minced
5 oz cherry tomatoes, quartered.
1 lb lean ground beef - or - 12 ounces vegetarian crumbles
2 can 15 ounces, each, tomato sauce
3/4 cup quinoa
1 cup water
1 tsp oregano
1 tsp basil
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp crushed red pepper
1/4 tsp black pepper
1/4 cup shredded parmesan cheese

1
Bring to a boil a small stock pot of water.
2
Cut peppers in half and scoop out seeds and ribs.
3
Add to boiling water and boil 3 minutes.
4
Drain and rinse in cool water.
5
After draining pot, heat olive oil.
6
Add onion, carrot, shallot, garlic, and tomatoes.
7
Cook until vegetables are tender.
8
Add vegetarian crumbles or beef and cook until brown.
9
Drain, if necessary.
10
Add quinoa, water, tomato sauce, and seasonings.
11
Bring to a simmer, covered, and cook 15-20 minutes or until quinoa is done.
12
Meanwhile, preheat oven to 350.
13
Spray 9x13 pan with non stick cooking spray and place peppers inside.
14
When quinoa mixture is cooked, spoon it into the peppers.
15
Sprinkle with cheese and bake 20 minutes.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 red bell peppers, 1 tbsp olive oil, 1 onion, diced, 1 small carrot, diced, and more.

Yes, Stuffed peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed peppers

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