I love stuffed peppers and it had been a little too long since I made them. However, maybe I haven't been inspired to throw them together because they can be a bit drab and boring. Meat mixed with rice and
sauce = yyyaaawwwwnnn!
Anyway, I had to change that, and another recipe inspired me to add all kinds of goodness to my stuffed peppers and kick it up with a Mediterranean flare. I love them.....love them. So will your family and friends and long lost cousins...just everyone.
And of course, quinoa...you just have to love it. Did you know quinoa is closely related to tumbleweeds? Now you know. What I love is that quinoa is packed with protein...lots and lots. If you haven't tested the waters with this pseudocereal, here is your big chance. I think you will like it.
Give it a whirl and let me know what you think.
Beef-Quinoa Stuffed Peppers ~ Mediterranean Style
Inspired from All You
1/2 cup beef broth
1/3 cup quinoa, dry
2 teaspoons ground cumin
1-1/2 teaspoons ground cinnamon
1/2 teaspoon sugar
1/2 lb. ground beef, 90% lean (I like using local beef, Carlton Farms for me)
1 medium yellow onion, chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 cup tomato sauce
1 (15 oz) can chickpeas, drained and rinsed
8 dried apricots, diced
5 medium sized green bell peppers, tops sliced off, seeded and cored
In a small pan, bring beef broth to a boil. Stir in quinoa. Cover and cook for 12 minutes or until quinoa has absorbed all the broth. Fluff with a fork and re-cover. In a small bowl, combine cumin, cinnamon and sugar; set aside.
Begin browning ground beef in a large non-stick skillet over medium-high heat. After breaking up the meat with a wooden spoon, add onion and continue browning meat until it is no longer pink and onions are softened, about 5 minutes. Add garlic and ginger and cook for another minute more. Sprinkle cumin mixture over beef and saute for another minute making sure to incorporate well.
Reduce heat to low and stir in tomato sauce, 1/2 cup water, chickpeas and apricots. Stir well. Remove from heat and stir in cooked quinoa.
Preheat oven to 375o F and mist a 9" square baking dish with cooking spray. If peppers don't stand upright, cut a tiny slice off bottoms of peppers to level. Stuff peppers with meat mixture; place them in baking dish. Pour 1/4 cup water in baking dish, cover with foil and bake until peppers are tender, about 45 minutes.
~To acheive the char on top of the peppers I placed under the broiler for 5 minutes once they were done cooking. This is not a necessary step.
Approx Per Serving: Calories 298; Carbs 38 g; Fat 8 g; Protein 20 g; Fiber 9 g; Sodium 507 mg
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