I LOVE stuffed peppers. My husband is more the take it or leave it kind of guy, but my kids go crazy for them as much as I do. They each want a whole pepper all to themselves. I often wonder if it is just because it looks fun to have a whole pepper like that sitting in front of you. Whatever the reason is, I am so glad that they love to eat their vegetables and this is a great way to pack all those nutrients in while making a one dish meal. It makes clean up so easy to do one-pot meals doesn’t it?
This take on the classic stuffed peppers dish is now a new family favorite and let everyone asking for seconds – let me know how your family likes it. Check out some more Kid-Fun Recipes by following us on Pinterest!
- 1 lb. ground beef
- 6 green peppers, al dente
- 2 cloves of garlic, minced
- 1 tsp. Italian seasoning
- 1/2 tsp. cayenne pepper
- 1/2 tsp. onion powder
- 1 tsp. salt
- 1/4 tsp. cracked black pepper
- 1 cup mozzarella, shredded
- 1 cup Quinoa, cooked
- 1 can tomato sauce
- 1/2 cup Parmesan cheese, shredded
- Preheat oven to 400 degrees Fahrenheit.
- Cut tops off of peppers and strip our seeds and membranes.
- Fill a large stock pot about halfway full of water and bring to a rolling boil. Add peppers and boil for no longer than 4 minutes. Remove from water and add to 9x13 baking dish and allow to cool.
- Bring 2 cups of water to a boil and add 1 cup of uncooked Quinoa. Allow to simmer for about 15 minutes until cooked. Quinoa should still be somewhat firm but have the "spirally effect" that cooked quinoa has.
- Saute ground beef with garlic, onion powder, salt, pepper, cayenne and Italian seasoning. Once meat is browned, drain off excess fat.
- Mix seasoned cooked beef with tomato sauce, quinoa, and mozzarella in large mixing bowl. Mix thoroughly.
- Spoon meat mixture evenly into peppers that should already be in 9x13 baking dish. Top with Parmesan cheese.
- Bake in preheated oven at 400 degrees Fahrenheit for 25 minutes.
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