Tuesday, February 26, 2013
The pic is not that great sorry. I made this last night and it's now our favorite stuffed pepper recipe. I love that the peppers are cut in half. A lot easier to eat. This is a simple, healthy meal. My kids loved it, woo hoo!
This recipe was adapted from I Heart Nap Time.
6 red bell peppers, half length wise with ribs removed
1/2 cup quinoa
1 pound of ground beef
1 small onion, diced
1-14oz can of diced tomatoes, drained
1-4 oz can of diced green chilies
1-14 oz can of black beans, drained and rinsed
1 TBS taco seasoning (I didn't have any so I added cumin, chili powder, onion powder and garlic salt, salt and pepper to taste)
1 cup mozzerella (I used colby jack)
Heat olive oil in a large pan. Add onions and cook until translucent. Add ground beef. Cook until brown. Drain grease.
In a large saucepan add black beans, tomatoes, green chilies, water, quinoa, and seasonings. Cover and bring to a boil. Once it comes to a boil reduce to a medium heat and simmer for 15 minutes or until quinoa is done.
Heat oven to 375. Grease a 9x13 baking dish. Spoon filling into peppers cover with foil. Cook for 20 minutes. Top peppers with cheese, cover with foil and then cook for another 20 minutes.