Stuffed Peppers
An easy casual night dinner that is great paired with a salad.
Equipment
- 1 Small Skillet with lid for quinoa
- 1 Large Skillet or Wok for beef mixture
- 1 Large Baking Sheet
Ingredients
- 1 Cup Uncooked Quinoa
- 1 Medium Yellow Onion
- 1 lb. Ground Beef
- 1½ Cups Tomato Soup
- 1 Tbsp. Tamari gluten free
- 2 tsp Bouillon Powder
- 1½ tsp Onion Powder
- 1 tsp Garlic Powder
- 4-6 Bell Peppers
- Feta optional
Instructions
- Cook one cup of quinoa according to package directions.
- Dice yellow onion. Heat oil in wok on medium heat. Add onion and cook until slightly brown (approx. 2 minutes).
- Add ground beef to the wok and cook thoroughly until the beef is browned (approx 10 minutes). Drain extra fat.
- Add tomato soup, water, tamari, bouillon powder, onion powder and garlic powder to beef and stir to mix thoroughly. Leave on low heat while preparing the bell peppers.
- Cut the pepper in half from the stem to the base and remove the stem and seeds.
- When quinoa has finished cooking, add it to the beef mixture and stir to mix thoroughly.
- Spoon beef mixture into pepper halves and place on large baking sheet.
- Bake at 375℉ until the peppers are slightly softened (about 20 minutes).
- Sprinkle with feta cheese and serve with salad if desired.