Stuffed Bell Peppers with Quinoa

Serves 4 · 25 min prep · 55 min cook

Ingredients

• 4 large bell peppers mixed colors
• 1 cup dry quinoa
• 2 cups vegetable or chicken broth
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1 lb ground turkey or lean beef
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1.5 cups shredded mozzarella
• 1/4 cup grated Parmesan
• 2 tbsp fresh parsley

Instructions

1. 1Preheat the oven to 375°F. Rinse the quinoa under cold water until the water runs clearer. Combine it with the broth in a small saucepan, bring to a boil, then cover and simmer on low for about 15 minutes until the liquid is absorbed and the grains are fluffy. Fluff with a fork and set aside.
2. 2Slice each bell pepper in half lengthwise through the stem. Scoop out the seeds and white ribs carefully so the shells stay intact. Arrange the halves cut-side up in a 9-by-13-inch baking dish. Lightly brush the insides with a little olive oil and sprinkle with salt.
3. 3Warm the remaining olive oil in a large skillet over medium heat. Dice the onion and mince the garlic. Sauté the onion for 4 to 5 minutes until translucent and soft, then add the garlic and cook 30 seconds until fragrant.
4. 4Add the ground turkey or beef to the skillet. Break it up with a wooden spoon and cook 6 to 8 minutes until no pink remains and it starts to brown. Drain excess fat if needed.
5. 5Stir in the fire-roasted tomatoes, tomato paste, smoked paprika, cumin, Italian seasoning, salt, and black pepper. Simmer 3 to 4 minutes so the mixture thickens slightly and smells rich. Fold in the cooked quinoa and half of the mozzarella until everything is evenly combined and heated through.
6. 6Spoon the quinoa filling generously into each pepper half, mounding it slightly. Pour half a cup of water into the bottom of the baking dish the peppers to create steam.
7. 7Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining mozzarella and the Parmesan over the tops, and bake uncovered another 12 to 15 minutes until the cheese is melted and golden and the pepper walls are tender when pierced with a knife.
8. 8Let the stuffed peppers rest 5 minutes so the filling sets. Scatter chopped parsley over the top and serve hot, two halves per person for a satisfying dinner plate.