Italian Stuffed Peppers

  • U Serves 4 People
  • P Prep: 00:05
  • P Cook: 00:20
Italian Stuffed Peppers

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)


Amount Per Serving


Calories 300

Calories from Fat 105


% Daily Values*


Total Fat 11.72

18.03%


Saturated Fat 3.02

15.10%


Polyunsaturated Fat 0.62


Monounsaturated Fat 1.50


Cholesterol 65.75

21.92%


Sodium 393.88

16.41%


Potassium 513.81


Total Carbohydrate 21.11

7.04%


Dietary Fiber 4.28

17.12%


Sugars 6.94


Protein 27.50


Vitamin A 121.00%

Vitamin C 178.50%


Calcium 6.25%

Iron 26.19%


* Nutritional Values are estimated and may vary

³ Description

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

² Ingredients

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

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

Recipe Provided by @chef_tiffy

U More Recipes By @chef_tiffy:

Cabbage Wraps Plantain-Crusted Egg Muffins Spinach & Squash Soup Gluten Free Baked Rice Chex Coconut Chicken

 

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