Quinoa Stuffed Red Peppers

original source

Servings: 6	Preparation: 1 Hour
Equipment	Tools
Stove Oven	Large Pan Medium Pot Casserole Dish Cutting Board Steamer Basket Medium Knife Basting Brush Mixing Spoon Kitchen Spoon Tongs Liquid Measuring Cups Dry Measuring Cups Measuring Spoons
Ingredients: 11
4 - 6 Red Bell Peppers 1 cup Quinoa 2 cups Chicken Stock 2 Tbsp Olive Oil 1 Onion (finely chopped) 2 cloves Garlic (finely chopped) 1 pound Ground Beef 1 Yellow Bell Pepper (diced) 1 Tbsp Thyme Salt Pepper

Pre-heat oven to 400° F. Grease a casserole dish with olive oil. Cut the tops off the peppers and cut a little off the bottom so it will sit steady. Clean out the seeds. Steam the peppers and tops for 3 to 5 minutes until slightly cooked. You want them slightly softer but still firm. Don't over cook them. (You can do this part in the microwave in a pan with 1 inch of water for 3 to 5 minutes.) When they're done, put them in the casserole dish. In a medium pot put 1 cup quinoa and 2 cups chicken broth. Bring to boil and reduce to simmer. Cover and let simmer for about 15 minutes. Once cooked, remove from heat and set aside. Throw 2 tablespoons of olive oil, chopped onion and garlic in a large pan. Cook until softened. Add the beef and cook until browned. Add the quinoa and diced yellow pepper to the beef. Season to taste with thyme, salt, and pepper. Fill the peppers with the beef mixture and cover with the pepper tops. (If there's left over stuffing after the peppers are full, lay it out on the bottom of the casserole dish.) Place in oven and cook for 20 - 25 minutes.