Beef-Quinoa Stuffed Peppers ~ Mediterranean Style


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.


So savory-yummy.

Print Recipe

Beef-Quinoa Stuffed Peppers ~ Mediterranean Style

Recipe from: Cathy Pollak | Serves: 5

Ingredients

  • 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

Directions

  • 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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Post a Comment

9 Comments and 1 Reply

  1. Barbie with a T 1

    These look delicious. Will have to try it to see if it tastes as good as it looks! :)) Of course, it will.

    Reply
  2. Ben 2

    Your blog is amazingly delicious! Thank you for posting all these great recipes.

    Reply
  3. Wow. And gluten free, too, if you use the right stuff! Sharing this!

    Reply
  4. This recipe looks so delicious that I wish I could eat my tablet…LOL!!! This is one recipe that I just have to try. Thank you for sharing this one.

    Reply
  5. LG 5

    Putting some meal plans together at the moment and will have to get the ingredients for this. Looks delicious!

    Reply
  6. LG 6

    Any recommendations on sides?

    Reply
  7. Lady George 7

    Well, took three months, but finally have these in oven. They’re now at the broiling stage. These are a make a head for tomorrow’s supper, and if they taste anything like they smell, they’re another keeper.
    The side that’s going in the oven next is that fabulous broccoli dish here with the Gruyere cheese.

    Reply
  8. Ardda Hersh 8

    These look fantastic and will be made by me next week for some company! I can hardly wait. Thank you.

    Reply
  9. Kathy Bartlett 10

    just made these …thanx for sharing ..so yummy

    Reply

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