Stuffed Green Peppers

Sometimes the simplest meal knocks you off your feet.  It is a great feeling.  I had planned on stuffed peppers but wasn't quite sure on the filling.

After a bit of digging around I realized that white and red onions, tomatoes, ground beef and lots of feta would hit the spot.  To add a bit more depth we made quinoa. 

The thing I always struggle with when it comes to stuffed peppers is being patient enough to let the peppers really cook and soften up.  As with most things I can never wait long enough and then end up disappointed with the results. This time I tried something a bit different.  We roasted the peppers ahead of time. 

Everything else was already cooked up so the second round of cooking was really just to melt the cheese.  They ended up being the best stuffed peppers I have had in a really long time and we had plenty of leftover filling.

Stuffed Green Peppers

by Emily Morris

Prep Time: 20 minutes

Cook Time: 1 hour

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Ingredients (serves 4)

• 1 pound ground beef
• 1 cup cooked quinoa
• 2 green bell peppers
• 1/2 white onion, chopped
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 1/2 cup tomato, chopped
• 1 cup crumbled feta
• 1 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 teaspoon Italian seasoning

Instructions

Preheat oven to 350 degrees F.

In a skillet over medium heat, cook the beef until evenly browned. Add onions and garlic and cook till softened. Add tomato pieces.

Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Bake for 45 minutes.

In a bowl, mix the browned beef, cooked quinoa, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Top with cheese.

Bake 15 more minutes in the preheated oven

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