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Sunday, April 7, 2013

Quinoa Stuffed Peppers

This delicious dish is gluten-free, dairy-free, corn-free, soy-free, sugar-free and egg-free!

T's Quinoa Stuffed Peppers
1 cup water
1/2 cup quinoa
3 large yellow peppers
3/4 pound lean ground beef (90+% lean)
1/2 large onion, finely chopped
1/4 cup mushrooms, finely chopped
1 cup spinach/kale
1 can diced tomatoes, drained
olive oil
paprika, garlic, parsley, salt, pepper

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. In a separate saucepan, toss the spinach and/or kale in some olive oil until it is tender. Meanwhile, cut peppers in half lengthwise and remove seeds. In a large skillet, cook the beef, onion, mushrooms and spices over medium heat. Add the mixture, the greens and the diced tomatos to the quinoa, and spoon into pepper halves. Place in a baking dish coated with cooking spray. Cover and bake at 350° for 45 minutes or until peppers are tender.

And there you have it! I know I haven't blogged much but I hope to get back on here with some of my recipes I'm cooking up, as well as the home renovation Mike and I will likely pick back up as it warms up here in VT! Happy spring :)

Quinoa Stuffed Peppers 

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