Stuffed Peppers
Serves 5
15 mins prep
45 mins cook
60 mins total
This modern twist on a Moroccan classic replaces traditional rice with quinoa for a healthier dish. The stuffed peppers are filled with a flavorful mix of ground beef, onions, egg, breadcrumbs, and spices, then cooked to perfection. A delicious blend of textures and flavors for a comforting meal.
0 servings
1: Boil quinoa according to package indications. 2: Chop both onions very finely and saute in oil until translucent in a pot. 3: Slice portobello mushroom thinly and add to the pot until soft. Remove from heat. 4: Wash and empty peppers. 5: Combine meat, quinoa, breadcrumbs, egg, paprika, salt and pepper, some onion mixture (about 2 tbsp), cilantro, and garlic powder. 6: Move the pot back to heat. Add marinara sauce, oregano, and salt. Mix until combined. 7: Pack your peppers with the meat mixture and add to the pot. Move the mixture of onions around every pepper. 8: Add water until about half the peppers and cover almost entirely. 9: Cook on medium low for at least 45 minutes until the peppers become very soft.
