Pizza-Stuffed Bell Peppers

Updated: Aug 20


Here’s a dinner that’s full of color and flavor. Throw in every color of bell pepper for delicious variety. The combination of meat sauce, peppers and cheese make it hard to decide if it's salty or sweet, and the quinoa adds extra texture and protein and brings everything together. You will walk away from this meal feeling satisfied.


Pizza Stuffed Bell Peppers

5 bell peppers

1 onion

1 carrot

1 clove garlic

1 lb ground beef

1 large can tomatoes

1/3 cup quinoa

1 cup water

2 cups grated mozzarella cheese

¼ cup Parmesan cheese

Balsamic vinegar

Oregano

Basil

Salt

Pepper

  1. Preheat oven to 375° F

  2. Trim out stem (getting as close as you can so you leave as much flesh as possible) and cut peppers in half lengthwise

  3. Place peppers in baking dish with the inside of the pepper halves facing down so that the water doesn’t pool in them

  4. Bake peppers for 10-15 minutes or until the flesh is soft

  5. While peppers are baking prepare sauce and quinoa

  6. Bring 1 cup water to a boil on the stovetop

  7. Rinse quinoa and then add to boiling water. Cover the pot and turn down to medium heat and then allow to cook for about 10 minutes or until the outside looks like it has cracked open. Then drain any excess water and spread out on a plate or tray to allow to fluff up

  8. Finely chop 1 onion and 1 clove of garlic

  9. Bring a pan with about ½ olive oil to a medium heat

  10. Add onion and garlic to pan with olive oil and allow to sweat until soft

  11. Grate 1 large carrot into pan with onion and garlic

  12. Add ground hamburger to the pan with vegetables and cook until no longer pink

  13. Season with basil, oregano, pepper and a tiny pinch of salt

  14. Once the meat is cooked through, add a large can of tomatoes* (I prefer to blend mine before adding, but feel free to add them straight if you like chunks of tomato in your sauce)

  15. Add a splash of balsamic vinegar and season to taste. Then allow to simmer on a medium low heat

  16. Once the peppers have finished baking and have been removed from the oven, flip them over so the insides of the peppers are facing up

  17. Put a small spoonful of sauce in the bottom of each pepper half

  18. Sprinkle a little cheese in each one

  19. Add a generous spoonful of quinoa to each pepper

  20. Fill the rest of the space in the pepper with sauce

  21. Top with mozzarella cheese, a sprinkle of quinoa, a sprinkle of parmesan cheese and a sprinkle of dried basil (or add fresh as a garnish after broiling

  22. Broil for about 3 minutes or until the cheese on top just starts to turn golden

*Canned tomatoes tend to have quite a bit of salt, so be cautious when adding salt





#Dinner #GlutenFree

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