Stuffed Bell Peppers

Instruction​

• Heat a pan on medium high, then add olive oil

• Season the oil with red chili flakes and chopped garlic

• Add chopped white onion and saute with salt to sweat

• Add ground beef or ground turkey

• Season with:

  • salt and pepper

  • basil

  • oregano

• Add any combination of the following:

  • zucchini

  • artichoke hearts

  • black olives

• Add two cans of diced tomatoes and a can of water

• Season with salt and pepper, then bring to a boil

• Sprinkle in quinoa and stir

• Cover and let simmer for 10-15 minutes until the quinoa has absorbed much of the liquid, then turn off the heat.

• Preheat oven to 350 degrees

• Line a deep baking tray with foil and spray with cooking oil

• Hollow out 6 bell peppers and fill each pepper with the quinoa mixture

  • You can replace bell peppers with Zucchini by slicing zucchini in half and scooping out the soft middle. The soft middle is then what you could saute instead of shredded zucchini

• Bake for 15 minutes

• Top each pepper with shredded cheddar cheese, then bake again for 5 minutes until melted and crispy

  • Alternatively, you could top with bread crumbs mixed with Parmesan cheese and fresh parsley