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Stufed Peppers

Gluten-Free
The addition of quinoa in this recipe adds extra protein and helps
hold the stufng mixture together. You may also try farro, barley,
or brown rice for a variation. If you happen to have any cooked
leftovers of any of these grains, that would be an added time-saver
for making the dish.

½ cup uncooked quinoa ½ teaspoon salt
2 tablespoons avocado oil ½ teaspoon freshly ground
1 onion, chopped black pepper
1 pound ground round beef 6 red or green bell peppers,
1 tablespoon chili powder tops and seeds removed
1 tablespoon tamari or 1 cup shredded sharp white
coconut aminos Cheddar cheese
1 (14.5-ounce) can ¹⁄ cup water
³
diced tomatoes
1. Cook the quinoa according to the package directions; set aside.
2. Preheat the oven to 350°F.
3. Line a rimmed baking sheet with parchment paper.
4. In a large skillet over medium-high heat, heat the oil. Add the
onion, beef, and chili powder. Cook for 8 minutes or until the
beef is browned and the onion is tender. Drain.
5. In a large bowl, combine the quinoa, beef mixture, tamari,
tomatoes, salt, and black pepper. Stuf the mixture into the bell
peppers, dividing evenly.
6. Place the bell peppers on the prepared baking sheet. Top each
with the cheese. Pour the water around the peppers in the bot-
tom of the pan. Bake the peppers for 25 to 30 minutes or until the
peppers are tender.
7. Remove the peppers from the oven and let rest for 5 to 10 min-
utes before serving.
Serves 6. Prep time: 15 minutes. Cooking time: 40 minutes.
Total time: 55 minutes (plus 5 minutes to rest).

Per serving: Calories: 238 Fat: 11.1g Saturated Fat: 5.2g Protein: 13.4g
Carbohydrates: 21.6g Fiber: 5.3g

Meat and Poultry Dinners 247