Stuffed Peppers with Quinoa
Stuffed Peppers with Quinoa might be a good recipe to expand your main course collection. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 382 calories, 29g of protein, and 12g of fat. This recipe serves 4. A mixture of paprika, canned tomatoes, peppers, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.
Instructions
Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil.
Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes.
Drain and rinse in cold water; invert onto paper towels.
In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink.
Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through.
Spoon into pepper halves.
Place in a 13-in. x 9-in. baking dish coated with cooking spray.
Combine the reserved tomato juice and remaining tomato sauce; pour over peppers.
Cover and bake at 350° for 30-35 minutes or until peppers are tender.
Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.