Stuffed to the brim with Mediterranean flavors, these Beef-Quinoa Stuffed Peppers bring a new twist to the dinner table. They make great leftovers too.
I love stuffed peppers and it had been a little too long since I made them last. However, maybe I haven’t been inspired to throw them together because peppers can be a bit drab and boring if you let them; meat mixed with rice and sauce = yaaawwwwnnn.
Anyway, it was time to change it up and another recipe inspired me to add all kinds of goodness to my stuffed peppers, kicking it up with a Mediterranean flare. I love how these Beef-Quinoa Stuffed Peppers turned out. and so will your family and friends and long lost cousins. Basically everyone. However, if you love Mediterranean food, you also need to give these Spicy Chicken Thighs with Apricots and Olives a try. It’s over the top delicious.
And of course, quinoa…you just have to love it. Did you know quinoa is closey 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 pseudo-cereal, here is your big chance. I think you will like it.
Give it a whirl and let me know what you think.
If love the flare of Mediterranean food, give this Mediterranean Panzanella Salad a try. This Cheesy Stuffed Mediterranean Chicken also ranks high on my list. And who wouldn’t love Sheet Pan Mediterranean Salad for dinner? Slow Cooker Beef Mediterranean Stew has also been a favorite of mine as well as these Mediterranean Stuffed Mushrooms. Give any of these a try soon.
Two years ago I made Shrimp over Coconut Rice and that turned out to be a really good idea. What a simple and easy meal.
Beef-Quinoa Stuffed Peppers ~ Mediterranean Style
- 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 pound ground beef, 90% lean
- 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 375 degrees 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.
- Note: ~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.
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