Quinoa & Beef Stuffed Peppers

I posted this photo on my Facebook page last week with the promise of the recipe to follow...Now that I am finally feeling human again, here it is!


I used Tricolor Organic Quinoa from Trader Joe's..
4 cups of filtered water, chicken or vegetable broth will work..

**TIP**  I always soak my Quinoa in  water for a few hours, it gets rid of any bitterness.


Since I did not have any chicken stock or vegetable stock, I improvised (like Mama taught me) I used filtered water with a big dollop of bacon grease.
Add  1 tablespoon grass fed butter to the cooked Quinoa

Next brown the beef with the onions and garlic and drain

Add the quinoa, beef and tomato sauce, salt/pepper, oregano, crushed red pepper to bowl and mix well.

I used a organic canned tomato sauce with green chiles, I thought it added interesting flavor that I would not normally think to put together.
On a side note, I think I mentioned I am moving away from using any canned products due to the safety issues (BPA's)  you will still see me using these cans in some of my recipes until they are used up.

Cut and seed your peppers like this, or you can also cut in half if you prefer.

I skipped this step but you may want to par boil the peppers face down for about 5 minutes to lessen the cooking time.

Stuff the peppers and they are ready for the oven!

I cooked for 1 hour and 15 minutes at 350 degrees.
Keep in mind if you par boil prior to stuffing you can reduce cooking time to 1 hour.

The recipe is enough to stuff at least 4 good size peppers, maybe even 6

Serve with a side salad and some fruit and you have a tasty and healthy meal!

Ingredients-

2 cups cooked Organic Quinoa

4 cups Chicken or Vegetable stock

3/4 lb Grass Fed Beef (browned)

1 medium size organic onion (chopped)

3 cloves organic garlic  (minced)

1/2 teaspoon crushed red pepper

1 tablespoon Pink Himalayan salt (you can use less if you prefer)

1 teaspoon fresh ground pepper

1 teaspoon organic Oregano

14 oz. Organic Tomato sauce with green chiles

1 tablespoon grass fed butter (I use Kerrygold)

Bon Apetit!