Italian Stuffed Peppers

³ Description

Crisp Peppers filled with Ground Beef, Quinoa & Veggies in a Sun-Dried Tomato Sauce

² Ingredients

•  3/4 tbsp Parmesan Cheese (Grated)
•  2 tbsp Basil
•  1 small Onions
•  9 medium Baby Carrots
•  4 serving (serving = 4 oz) Fresh & Easy Angus Ground Beef 93/7
•  1 serving (serving = 2 cups) Fresh Express Baby Spinach
•  1/2 tablespoon Extra Virgin Olive Oil
•  2 large (approx 3-3/4" long, 3" dia) Bell Peppers
•  3 tsp Minced Garlic
•  1 serving (serving = 1/2 cup) Trader Joe's Organic Tomatoes Diced in Tomato Juice
•  2 serving (serving = 1/4 tsp) McCormick Italian Herb Seasoning Grinder
•  1.25 serving (serving = 3 pieces) Mediterranean Organic Sundried Tomatoes
•  3/4 cup, cooked Quinoa (Cooked)

q Directions

In a Large Pan, heat 1/2 TB Extra Virgin Olive Oil.

Add:
1 Chopped Small Onion
1 TB Minced Garlic
Saute until Onion becomes translucent

Add 1 Lb Lean Ground Meat (I used Beef - Chicken or Turkey will work)

In a blender/ food processor/ magic bullet, pulse until you have a thick sauce:
8-10 Baby Carrots
4 Sun-Dried Tomatoes
1/2 Cup Organic Crushed Tomatoes

When meat is cooked through, add Sauce to pan

Season with a Dried Italian Herb Blend (salt is optional) and let simmer for 5-8 minutes, adding more Crushed Tomato Sauce, if necessary.

While meat is simmering, cut 2 Large Peppers in half and lightly steam until they are bright (they should still be crisp)

Remove the meat from the heat and add:
2 Cups Baby Spinach, chopped
2 TB Fresh Basil, chopped
3/4 Cup Cooked Quinoa

Scoop Meat & Quinoa Mix into Peppers
Sprinkle with Parmesan
Finish with a quick broil

**ChefTiffy Tip**
Quinoa can be subbed with Brown Rice or CousCous

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