The Honey and I love stuffed bell peppers. I’m always changing up the ingredients for whatever strikes my fancy, but here’s a recent incarnation of this household favorite using ground beef and quinoa!
- 4 Bell Peppers (colored or green)
- 2-3 Roma Tomatoes, diced (or a small can of diced tomatoes)
- 1/2 c. of dice onion, diced
- 1 16 oz can of pinto beans, drained.
- 1 lime, juice
- Salt and Pepper to taste
- 1 lb ground beef
- 1/2 c. quinoa
- 1 c. cheddar cheese, shredded
- 1 small avocado, mashed
- 1/2 Roma Tomato, diced
- 2-3 tbsp onion
- 1 lime, juice
Preheat the oven to 350 degrees.
While the oven preheats, remove the stem and cores of each bell pepper with a knife. Once the cores and tops have been removed, place the hollow bell peppers in the oven to roast for about 10-15 minutes, or until the skin begins to bubble.
Dice your tomatoes and put them in a small mixing bowl. Note: If using can of tomatoes, drain the excess liquid before adding the tomatoes to the bowl. You can use the liquid as in lieu of water for the quinoa.
Dice about a 1/2 cup of onions and add them to the ground beef. You can saute them in olive oil or add them straigh to the bowl if you are not using the ground beef.
Open and drain your can of pinto beans, then add them to the mixing bowl.
Roll your lime to loosen the juices. Then cut in half and squeeze the juice from both halves into the mixing bowl.
Salt and Pepper to taste.
Brown the ground beef (with the chopped onions from before). Set aside to cool slightly before adding to the bowl. Drain the grease from the ground beef before adding to the bowl.
In a sauce pan, combine the quinoa and chicken stock (or water or tomato liquid). Cover and heat for 15-20 minutes or until all moisture is absorbed by the quinoa.
When ingredients have cooled a bit, add the cheese. Adding it too soon will melt the cheese before you stuff the peppers.
Stir all the ingredients in the mixing bowl to blend them.
Using a spoon small enough to fit in the pepper, scoop the stuffing into each pepper. Pack it in as tightly as you can without busting the pepper. If any stuffing remains after you have filled the peppers, scoop it into the pan around the peppers.
Stick the peppers into the oven for 5-10 minutes, just to heat everything together. While the peppers cook in the oven, make the guacamole.
Remove the avocado from the skin and pit and mash in small bowl. Chop and add tomato, cilantro, and onion to the bowl. Add the juice of the lime as well. Mix until well blended.
Serve with guacamole topping the bell peppers. Yum!
For the Candida Cleanse friendly recipe, go to http://randomconsiderations.com/stuffed-bell-peppers-paleo-candida-diet/
This video and the associated blog post with recipe can be found at http://randomconsiderations.com/stuffed-bell-peppers-with-ground-beef-and-quinoa-episode-21
Watch the video on YouTube at: https://youtu.be/a-1u_GedH_U
Monkey In My Tree (Our Other Channel for Genealogy Videos)
New Intro and End Card: Thank you Honey for making these for me!!! Check out his channel https://www.youtube.com/channel/UClYBD84bV5MiNUEouSJHvoA
Music: “Jazzy Frenchy” http://www.bensound.com; licensed under a Creative Commons License