Stuffed Peppers

I have recently discovered a love for quinoa. After watching Food Network and reading several food magazines, I think the ingredient is becoming popular. The best way I can describe it is a cross between grits and orzo. According to the package and the articles I have read, this “grain” is extremely high in nutrition. It is a complete protein and is high in fiber. And because I love textures, this grain is now a favorite! I have made a black bean salad with this and a quinoa risotto. Both were excellent. When I developed this recipe, I wanted something zesty but also a main course. I hope you enjoy it.

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Stuffed Peppers

  • 2-3 Peppers (color of your choice)
  • ½ cup quinoa (Please buy the pre-washed!)
  • 1 teaspoon olive oil
  • ¾ pound ground beef
  • 1 cup chopped onion
  • 1 teaspoon Cajun or southwest seasoning
  • 1 can Rotel tomatoes
  • 2 ounces cream cheese
  • Salt and Pepper
  • ¼ – ½ cup shredded cheddar cheese

In a medium skillet, heat the olive oil over medium heat. Add the onions with a pinch of salt. Sauté until translucent. Meanwhile, cook the quinoa according to the package directions. Add the ground beef and the southwest seasoning, and brown the beef. Preheat the oven to 350 degrees. Drain the beef and onions of excess grease. By this time the quinoa should be finished simmering. Add the beef and onions to the quinoa as well as the tomatoes and cream cheese. Stir over medium heat until the cream cheese melts and everything is combined. Season the stuffing according to your preference. Set aside. Spray a casserole dish to fit all of the peppers. Wash and deseed the peppers. I cut them in half and stuff the halves; however, you can deseed the peppers and stuff them whole. Place the peppers in the casserole dish and cover with aluminum foil. Bake for 1 hour. During the last five minutes of baking, uncover and sprinkle the cheddar cheese on top.

Serves 4-6.

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P.S. This is the first meal I made in my new apartment.  But more on that later!

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