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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 298.6
  • Total Fat: 8.4 g
  • Cholesterol: 95.3 mg
  • Sodium: 509.9 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 24.0 g

View full nutritional breakdown of Stuffed Peppers with Beef and Quinoa calories by ingredient
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Stuffed Peppers with Beef and Quinoa

Submitted by: JOEANNI

Introduction

This is a great basic stuffed peppers recipe. Feel free to use other colors of peppers and add some herbs of your choice The Quinoa makes it higher in protein and with less glycemic impact. This is a great basic stuffed peppers recipe. Feel free to use other colors of peppers and add some herbs of your choice The Quinoa makes it higher in protein and with less glycemic impact.
Number of Servings: 4

Ingredients

    Peppers, sweet, red, fresh, 4 medium
    (approx 2-3/4" long, 2-1/2"
    Whole Grain Quinoa (1/4 C dry = 1/2 C), 0.5 cup
    Egg, fresh, 1 large
    Onions, raw, .5 cup, chopped
    Garlic, 3 cloves
    Hunt's Ketchup, 2 tbsp
    Worcestershire Sauce, 4 tsp
    Tomato Soup, 2 cup
    Ground Beef 93% Lean, 12 oz
    1/4 teaspoon salt and pepper

Directions

1. Make Quinoa by boiling 2 cups of water with 1/2 teaspoon salt and add Quinoa, turn down to simmer. Cover and cook for 20 minutes. Let cool

2, Bring a large pot of water to boil. Cut the top and core out of the peppers. Pare boil for 5 minutes. Drain.

3. Chop one onion very fine and 3 cloves of garlic.

4. Mix the ground beef, eggs, onions, garlic, Worcestershire sauce, ketchup, salt and pepper. Add one cup of the cooked Quinoa.

5. Stuff the peppers.

6. Mix one can of tomato soup with 1/2 can of water if condensed. If not just add to the bottom of a casserole dish.

7. Add the peppers, cover with tin foil or lid.

8. Bake in a 359 oven for 45 minutes.



Serving Size: 1 pepper

Number of Servings: 4

Recipe submitted by SparkPeople user JOEANNI.






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