These stuffed peppers are absolutely delicious and healthy too.
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/2 cup quinoa, rinsed
3 large green peppers
1 pound lean ground beef (90% lean)
3 teaspoons dried parsley flakes
1/2 teaspoon salt
1 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 tablespoon minced garlic
1/4 cup ketchup
2 cans (8 ounces each) no-salt-added tomato sauce, divided
3/4 cup frozen corn, thawed
1 cup shredded reduced-fat cheddar cheese
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, garlic, parsley, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Stir in half of one can tomato sauce, ketchup, 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.
Makes 6 Servings; 266 Calories per serving
Editor’s Note: Look for quinoa in the organic food aisle.