Smoky Beef & Quinoa Stuffed Bell Peppers

Main Ingredient:

Beef

Ingredients:

• 1 pound lean ground beef
• 1 cup cooked quinoa
• 4 large red bell peppers
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup frozen corn
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup part-skim shredded mozzarella cheese
• Chopped fresh cilantro for garnish

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the ground beef until it’s no longer pink. Add the garlic and onion, cooking until they’re softened.
3. Stir in the black beans, corn, tomatoes, quinoa, spices, salt, and pepper. Let the mixture simmer for about 10 to 15 minutes, until it’s heated through.
4. While the mixture is simmering, cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
5. Spoon the beef and quinoa mixture into the prepared bell peppers, packing it tightly. Top each one with the shredded mozzarella.
6. Cover the baking dish with foil and bake for about 30 minutes. Then, remove the foil and bake for another 10 to 15 minutes, until the cheese is bubbly and golden brown.
7. Let the peppers cool for a few minutes before serving. Garnish with fresh cilantro.

Nutritional Information:

Serving size: 1 stuffed bell pepper
Calories per serving: 400
Protein per serving: 35 grams
Fat per serving: 20 grams
Carb per serving: 30 grams

Plating:

Place one stuffed bell pepper in the center of a clean, white plate. Sprinkle a pinch of fresh cilantro leaves around and over the pepper for a pop of color. The vibrant red of the pepper against the white plate, filled with the hearty, colorful beef and quinoa mixture, and topped with a golden crown of melted mozzarella cheese creates a visually pleasing dish that’s every bit as appetizing as it is protein-packed.