Stuffed Peppers with Lean Beef, Kidney Beans and Red Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup red quinoa (dry)1/2 lb 93% lean ground beef1/2 cup canned diced tomatoes3 cloves garlic, chopped2 tbsp shallots, chopped1/2 cup canned kidney beans3 large red or green bell peppersCooking spray
Cook red quinoa in rice cooker using regular rice ratio of water to rice; or boil one cup of water and add quinoa and simmer for about 25 minutes or until tender.
Preheat oven to 375F.
While quinoa is cooking, spray a saucepan with cooking spray and sautee shallots and garlic on medium heat. Add ground beef and cook until no longer pink. Add tomatoes and kidney beans and simmer on low until well combined. When quinoa is cooked add to the beef mixture until well combined.
Cut bell peppers in half lengthwise and stuff peppers with beef mixture. Spray a pan with cooking spray and place peppers in pan. Bake for approximately 30 minutes or until peppers are tender. Top with sprinkled cheese if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user KARVY09.
Preheat oven to 375F.
While quinoa is cooking, spray a saucepan with cooking spray and sautee shallots and garlic on medium heat. Add ground beef and cook until no longer pink. Add tomatoes and kidney beans and simmer on low until well combined. When quinoa is cooked add to the beef mixture until well combined.
Cut bell peppers in half lengthwise and stuff peppers with beef mixture. Spray a pan with cooking spray and place peppers in pan. Bake for approximately 30 minutes or until peppers are tender. Top with sprinkled cheese if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user KARVY09.
Nutritional Info Amount Per Serving
- Calories: 162.4
- Total Fat: 3.6 g
- Cholesterol: 21.7 mg
- Sodium: 140.0 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 4.7 g
- Protein: 12.2 g
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