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pots of gold stuffed peppers with tops on them

Quinoa Stuffed Peppers

Lydia Menzies
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Ingredients
  

  • 4 yellow peppers
  • 1 1/2 lbs. lean ground beef
  • 1 cup quinoa cooked using directions on package
  • 2 cups Monterey Jack cheese (shredded)
  • 1 tsp salt (more if needed)

Instructions
 

  • Cook beef in skillet. Do not drain.
  • Add cooked quinoa.
  • Add shredded cheese and salt. Add more salt if desired.
  • Wash peppers. Gently remove stems from peppers by cutting around stems. Remove seeds from inside the peppers. (Save stems to place back on top of peppers before serving.)
  • Place peppers upside down in 1/2 inch to 1 inch of water. Bring to a boil and blanch peppers for about 3 minutes.
  • Remove peppers from water. Stuff with quinoa mixture.
  • Place stuffed peppers in an oven-safe dish (such as a Pyrex casserole dish with sides) and bake at 350 degrees (F) for 30 mins.
  • Add saved stems to top of peppers. Serve immediately.
  • Enjoy!