1cupscooked quinoa(½ cup uncooked. Option to use 1 cup cooked rice)
5bell peppers(try to find ones with flat base)
2tablespoonolive oil
2cupspurple onion(1 onion)
2tablespoonminced garlic cloves
1lbsground beef(option to use ground turkey)
1cupschard diced
¼cupno salt tomato paste
3tablespoonno salt crushed tomatoes
½teaspoongarlic granules
¼teaspoonsea salt
1teaspoondried basil
1teaspoondried oregano
½cupsdiced fresh parsley
½cupsParmesan cheese(+ additional for on top. Option to use mozzarella or gouda cheese)
Instructions
Prep the Quinoa and Bell Peppers
Cook quinoa per instructions on package (½ cup raw quinoa to 1 ½ cups water). If replacing with rice cook following my recipe for fluffy rice while removing the most arsenic.
Cut off tops of bell peppers about ½ inch below stem. Remove seeds, ribs, stem. Save tops of bell pepper pieces removed from the stem, dice, and set aside.
In a sauce pan add water (about 3 inches deep). Place bell peppers upside down in water (open end down). Bring to a boil and boil for about 15 minutes, drain water and set aside.While bell peppers boil, make the filling.
Make the Filling
Preheat oven to 350℉. If using toaster oven, no need to preheat.
Prepare all vegetables. Set aside the onion, garlic, and diced bell pepper in one bowl, and the chard in another.Shred cheese and set aside.
Add 2 tablespoon olive oil to a skillet and heat on medium heat. Sauté onion, garlic, and leftover diced bell pepper (from tops) for about 5 minutes stirring occasionally.
Add ground beef to saucepan with sautéed vegetables and break apart beef with spatula. Add chard. Cook for 10 more minutes covered, decreasing heat as needed to medium-low.
Decrease skillet temperature to low and add tomato paste and and crushed tomatoes. Add all seasonings and fresh parsley. Cook for another 20 minutes.
Turn off skillet heat and add shredded Parmesan cheese, stir in.Add in cooked quinoa and combine.
Filling the Bell Peppers
Remove bell peppers from water and place in a large baking dish (I used an 11 cup Pyrex: 9 x 7 x 3 inches). Press down gently to flatten bottoms some if they're not already so it can stand up, or lie them down if cut length-wise.
Fill peppers with mixture and pack it in using a spoon. Large bell peppers: about 1 cup of filling, smaller bell peppers: about ¾ of filling.Sprinkle shredded cheese on top (about 2 tablespoons per pepper).
Bake at 350℉ for 8-10 minutes, then increase temp to 400℉ for another 5-10 minutes or until cheese is browned to your liking.Conventional Oven: use middle rack Convection Oven: use bottom rack
Keyword bell peppers and quinoa, stuffed bell peppers, stuffed bell peppers;bell peppers and quinoa; healthy stuffed peppers