Going Gluten and GMO-Grain Free


Stuffed Bell Peppers
July 9, 2010, 7:17 pm
Filed under: Main Dishes, Recipes | Tags: , ,

These bell peppers were a huge hit! And best of all, they are great leftover. The hubby and I both had them for dinner one night and lunch the next day. Hope you enjoy!

Ingredients:
6 medium bell peppers
1 cup uncooked, well-rinsed quinoa
2 cups vegetable broth
1 medium carrot
1 small zucchini
1 celery stalk
2 green onions
1 lb lean turkey meat
1 cup diced yellow onions
2 cloves diced garlic
15-16 oz can of tomato sauce
Parsley, black pepper, sea salt, and red pepper flakes to taste

Directions:
Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender; 2 to 3 minutes. Remove with slotted spoon and allow to dry on paper towels.
Combine quinoa, broth, carrots, zucchini, celery, and green onions in medium-sized pot. Bring to a boil, reduce heat to low and simmer for 10 to 15 minutes until all liquid is absorbed, stirring occasionally.
While quinoa is cooking: In a large skillet, combine meat, yellow onions, garlic, and seasonings over medium-high heat. Cook until meat is just browned. Add almost entire can of tomato sauce (reserve a few tablespoons for later). Reduce heat to low and stir well. Cook 2 to 3 minutes. Combine meat with quinoa.
Pour reserved tomato sauce and a few tablespoons of water in the bottom of a deep, oven-safe dish; just enough to cover the bottom of the pan, about 1/8 inch deep.

Use a large spoon to stuff bell peppers with quinoa/meat mixture and place them “standing-up” in the baking dish. Bake until peppers are tender and filling is heated through; about 25 minutes.

Let rest for 5-10 minutes and serve!

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