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Quinoa Stuffed Peppers
Serve with Black beans, corn
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Serves 4
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4 large bell peppers
1 pound ground sirloin
1 tablespoon olive oi
l 1 yellow onion, chopped
2 cloves garlic, minced
2 cups cooked quinoa
2 14-ounce cans diced tomatoes
½ teaspoon salt ½ teaspoon ground black pepper
½ tablespoon crushed red pepper flakes
½ cup grated parmesan cheese
Preheat the oven to 350 degrees.
Slice the tops of the peppers off, and remove the seeds and ribs from the inside. Bring a large pot of salted water to a boil, and add the peppers. Boil for five minutes, remove from water, and set aside.
Heat the olive oil in a large skillet over medium-high head. Add the onions and garlic and cook until the onions are translucent. Add the ground beef and own it, eaking it up with a spatula. Add the quinoa, tomatoes, salt, and pepper, and cook for another five minutes.
Place the peppers in a baking dish and fill each one with approximately ¾ cup of the quinoa mixture. Bake for 15 minutes. Turn the oven heat to oil, and sprinkle the Parmesan cheese evenly over the peppers. Broil for two minutes until lightly owned.
