Stuffed Peppers With Quinoa Recipe

Name: Stuffed Peppers With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 lean ground beef (90% lean); 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

Servings: persons

1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/2 cup quinoa, rinsed
4 large green peppers
3/4 pound lean ground beef (90% lean)
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

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 350u00b0 for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

529

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 15 ingredients. The key ingredients include: 1 can (14-1/2 ounces) diced tomatoes, undrained, 1 cup water, 1/2 cup quinoa, rinsed, 4 large green peppers, and more.

Yes, Stuffed Peppers With Quinoa falls under the Meat & Poultry 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 With Quinoa

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