One more recipe for stuffed sweet peppers, now with quinoa. Recipe inspired by Physique 57. Bright colors, bright taste. One secret ingredient adds a little kick for all stuffing.
Yield: 6 servings
16 oz. lean ground beef
6 medium-size green, red, orange, or yellow bell peppers
1/2 cup cooked quinoa
1 tbsp. soy sauce
2 cloves garlic, minced
1/2 medium yellow onion, chopped
2 anchovies, mashed into a paste
1 tbsp. Italian seasoning
salt and pepper to taste
Preheat the oven to 350 degrees.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange the peppers in a baking dish with the hollowed sides facing upward.
In a bowl, mix the ground beef, cooked quinoa, soy sauce, garlic, onion, anchovy paste (and this is the secret ingredient), Italian seasoning, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Cover baking dish with peppers with foil.
Bake about 1 hour or until the peppers are tender.
1 serving is about 155 calories