Stuffed peppers is a dish that I tweak each and every time I make it, but after last night’s addition of quinoa I may have found the ultimate winner. It was super simple and tasted even better as tonight’s leftovers. These peppers are also special because they incorporate influences from my mom, mom-in-law, and myself. Give them a try and I think you’ll be equally impressed!
A couple variations to consider:
- For a tasty vegetarian version, omit the ground beef all together and double the amount of quinoa.
- For a more moderate take on the original version of rice and beef stuffed peppers, cook a box of quinoa and brown rice mix that can be found in your grocer’s rice/couscous aisle instead of straight quinoa.
- For a more filling option, double the amount of quinoa to three cups, and use the extra 1 1/2 cups as a bed for your finished peppers to rest on.
- 2 bell peppers
- ½ lb. ground beef
- 1½ cups cooked quinoa
- 1½ cups jarred salsa
- ⅓ cup mozzarella cheese
- Preheat your oven to 350 degrees.
- Brown the ground beef in a small skillet and drain any excess grease.
- Meanwhile, cook quinoa according to package directions.
- Wash both peppers, remove the stems and seeds and cut each in half lengthwise so that you have four halves total.
- Add salsa to the ground beef and simmer on low until quinoa finishes cooking.
- Stir quinoa into the beef/salsa mixture.
- Lay each pepper half in a 9x9 glass dish and add the beef/quinoa/salsa stuffing to each.
- Cook for 20 minutes at 350 degrees.
- Raise the oven temperature to 400 degrees and add a sprinkling of mozzarella cheese to each pepper.
- Bake peppers for another 5 minutes or until the cheese melts and browns slightly.