The theme for Monday posts in October is Stuffed Vegetables.
We love stuffing all kinds of vegetables: summer and winter squashes, peppers, pumpkins, onions, tomatoes, mushrooms….
When we lived in the U.S. I had an annual ‘Stuffed Vegetable Party’. It was an active cooking party (I had a big kitchen). I invited 10 people & divided them into 5 pairs. Each pair was given 1 kind of vegetable to stuff for the group. We had 5 courses of a variety of stuffed vegetables.
There was much wine consumed and much critiquing of cooking techniques.
A good time was had by all… (I think).
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Stuffed Peppers with Beef & Quinoa
My favorite thing about stuffing vegetables is that almost anything (almost) works.
These are made with quinoa- a bit more interesting and adds a meatier texture to the finished peppers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: One Dish Dinners
- 1/3 cup (2.5oz, 75gr) quinoa
- 2/3 cup (5oz, 150ml) beef broth
- 3 nicely shaped medium bell peppers, any color
- 8oz (240gr) ground beef
- 1 medium onion, chopped
- 2oz (60gr) mushrooms, trimmed, chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp dried oregano
- 2/3 cup (5oz, 150ml) beef broth
- 2 tbs tomato paste
- 2 tsp cornstarch dissolved in 1 tbs water
- 1 cup (8oz, 240ml) tomato sauce
- 1/2 cup (2oz, 60gr) shredded cheese
- 2 – 4 drops hot pepper sauce or more… optional
- Cook quinoa in broth until done.
- Put a large pot of water on high heat and bring to a boil.
- Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lie nicely) and remove stem end and seeds.
- When water is boiling drop peppers in and simmer for 5 minutes.
- Remove (use tongs) and put into a baking dish that will just hold them (if possible).
- Heat oil in nonstick skillet over medium-high heat.
- Sauté chili powder and paprika for 1 minute.
- Add celery and onion, sauté until tender, 5 minutes.
- Add garlic and mushrooms, sauté 3 minutes longer.
- Add beef and sauté until cooked through, breaking it up as it cooks.
- Add broth, tomato paste, oregano, 1/4 cup tomato sauce and hot pepper sauce if using.
- Dissolve cornstarch in water.
- When broth mixture is simmering, stir cornstarch in to thicken.
- Remove from heat, add quinoa and stir well to combine.
- Spoon mixture into the pepper halves.
- Cover with foil and bake for 15 minutes at 400F (200C).
- Remove foil, spoon the remaining tomato sauce on top of each pepper and sprinkle with shredded cheese.
- Bake, uncovered until cheese melts.
Keep any extra stuffing warm and serve on the side.
Substitute rice or orzo for the quinoa.
- Serving Size: 1/2 recipe
- Calories: 602
- Sugar: 19.6 g
- Sodium: 713.8 mg
- Fat: 24.9 g
- Saturated Fat: 9.4 g
- Trans Fat: 0.4 g
- Carbohydrates: 52.5 g
- Fiber: 11.9 g
- Protein: 44.7 g
- Cholesterol: 100.5 mg
Keywords: stuffed peppers, stuffed vegetables, peppers
For a different type of pepper: Stuffed Peppers, Asian Style.
4 thoughts on “Stuffed Peppers with Beef & Quinoa”
Did you mean to leave off what you do with it all? I’m just curious. I do stuffed peppers without the peppers. We just eat the stuffing as long as you don’t add in chopped peppers to the stuffing. I wouldn’t do that of course.
No – it was there when I did the proofing. I so hate mysteries. I’ll fix it,,,
It’s there now. You’d think, for all the hoops Google makes you jump through, things would at least work the way they should!
That would make life to easy.
BTW – I make extra ‘stuffing’ – great sandwiches.
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