This is a classic, improved. The quinoa is far more delicate and the flavors of the filling with the peppers is just awesome. It felt indulgent and like comfort food while still being (what else?) nearly all meat and vegetables.
I had three huge peppers and this filling still made about 1/2 cup more than I needed. I’m sure it would make 4 smaller pepper servings or you could just eat the extra with a spoon like I did.
Quick tip: In the picture below, note how I took out the stem from the tops I cut off. Don’t throw away the good pepper pieces! Chop them up and put in the freezer for an easy veggie addition to any number of dishes.
Stuffed Green Peppers
Liberally adapted from Allrecipes
3-4 green bell peppers
2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp chili powder
2 tsp garlic powder (or 1 garlic clove, minced)
2/3 pound ground beef
1/2 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 oz (half of a 6 oz can) tomato paste
1/3 cup uncooked quinoa
1/4 cup water
Cut the tops off the peppers and remove the core and seeds. Put the peppers on a plate, right side up, and cover with a wet paper towel. Microwave for 5 minutes. Set aside. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with cumin, chili powder, garlic powder, salt and pepper. Stir in the tomatoes, tomato paste, quinoa, and 1/4 cup water. Cover and simmer for 15 minutes until quinoa is tender. Remove from heat. Preheat the oven to 350 degrees. Stuff each pepper with the beef and tomato mixture, and place peppers open side up in a baking dish. If you’d like to top with a bit of shredded cheese, by all means, do. Bake covered for 25 to 35 minutes, until heated through. Serve with salsa, guacamole, and limes.