I have been craving stuffed peppers for a long time. However, I haven’t cooked these in 5 years. Stuffed peppers are something I would eat as a child on a regular basis. Either, my parents would cook them or I would eat it out of a Stouffer’s frozen dinners. They tasted like I wanted more. I could down 3 of those peppers and still be hungry. I wanted to find a way to amp the nutrition and quality without compromising the childhood nostalgia. Quinoa has become a staple for being able fill me up more than rice. Since quinoa is a complete protein, it digests slower in the body than your typical carbohydrate counterpart. You’ll get fuller faster while eating in a way that energizes your body. The added vegetables add more bang for your buck by being able to stuff more nutrients in each pepper. The best part is that this dish can be modified to fit your dietary needs. You can add ground beef or turkey for an extra protein kick or use beans to make this dish plant-based. Adding dairy is completely optional. My homemade cilantro lime vinaigrette is what takes this pepper to the next level because you won’t find anything like this in a restaurant. Find my out-of-this-world recipe below.
Ingredients:
5 red peppers, seeded and sliced in half
½ cup uncooked quinoa
1 lb ground beef or turkey (85% fat and 15% lean)
** Note: Can swap for 1 15 oz can of black beans (drained and rinsed) if vegetarian
1 cup water or vegetable broth
4 Tbsp. Extra Virgin Olive Oil
½ onion, diced
3-4 ribs of celery, chopped
1-2 fresh tomatoes, diced
1 jalapeno, seeded and chopped
1 5 oz bag of spinach
4 cloves garlic, minced
1 Tbsp. chili powder
2 tsp paprika
1 tsp cumin
1 tsp dried oregano
½ tsp dried basil
1 cup cheddar or pepper jack cheese (can omit if dairy-free)
For the Cilantro Lime Vinaigrette
½ bunch of cilantro, washed and patted dry
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. water or vegetable broth
1 lime, juiced
1-2 Tbsp. honey
1 clove garlic
1 cap full of apple cider vinegar
Salt and pepper, to taste
Directions:
1) Preheat the oven to 375 degrees F.
2) Wash and rinse the quinoa before placing it in a pot with 1 cup of water or vegetable broth. Bring the water to a boil. Then, cover and let simmer until all the water has evaporated (15-20 minutes).
3) In a sauté pan, begin cooking the ground meat until it is all browned (10-15 minutes). Drain in a colander to remove excess grease from the pan.
4) Cut your vegetables. In a separate sauté pan, turn the heat to medium. Add the oil and wait for the pan to heat up for 1 minute. Add the onions and celery. Sauté for 3-5 minutes until they get soft. Add the jalapenos and stir for another minute. Add spinach, tomatoes, and garlic. Stir until the spinach is wilted.
5) Prepare your peppers and place them on a 9x9 casserole dish with cooking spray. Cut the pepper in half the long way. Clean the pepper by removing the white part and the seeds.
6) Once the meat and quinoa are fully cooked, combine with the vegetables. Stir to combine and add seasonings to the mixture.
7) It’s time to stuff the peppers now. With a spoon, evenly fill all the peppers and top them with cheese.
8) Place the peppers in the oven foiled for 40 minutes.
9) While the peppers are cooking, prepare the cilantro lime vinaigrette by placing all the ingredients in a high-powered blender. Adjust ingredients to preferred taste. Place the dressing in a bowl and set aside.
10) When the peppers are done, remove from the oven, uncover, and serve with cilantro lime vinaigrette. Enjoy!
Looking for some more recipes to stay on track while being in quarantine? Check out my new recipe e-book “Quarantine Clean Eating” using ingredients you already have in your pantry.