Stuffed Peppers, Americas Style
Preparation and cooking time: 40 minutes
I originally made these with Minute Rice, then, when I moved and could no longer get it, I switched to regular rice. Quinoa makes it so much more interesting and adds a meatier texture to the finished peppers - thus it's 'Americas Style' for both North and South!
Ingredients:
- 6oz ground beef (mince), 175gr, 6.2oz
- 1 medium onion, 145gr, 5.1oz
- 2 ribs celery, 100gr, 3.5oz
- 2 cloves garlic, 8gr, .28oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1 tsp chili powder, 2.5gr,.09oz
- 1 tbs Worcestershire sauce, 17gr, .6oz
- 1 tsp dried basil
- 1 can whole tomatoes, chopped, 425gr, 15oz
- 2 Tbs red wine, 30gr, 1oz
- 1/2 cup shredded cheese, 60gr, 2.1oz
- 1/3 cup cooked quinoa, 65gr, 2.3oz
- 2/3 cup stock, 150gr, 5.3oz
- 2 nicely shaped bell peppers, any color I used yellow and green, 320gr, 11.3oz
- 2 - 4 drops hot pepper sauce or more...
Instructions:
- Cook quinoa in stock until done.
- Put a large pot of water on high heat and bring to a boil.
- Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lie nicely) and remove stem end and seeds.
- When water is boiling drop peppers in and simmer for 5 minutes. Remove (use tongs) and put into a baking dish that will just hold them (if possible).
- Finely chop onion, celery; mince garlic.
- Heat oil in nonstick skillet over medium-high heat. Sauté chili powder for 1 minute.
- Add garlic, celery and onion, sauté until tender, 5 - 7 minutes.
- Add beef and sauté until cooked through breaking it up as it cooks.
- Add tomatoes, wine, Worcestershire sauce, basil, hot pepper sauce and quinoa.
- Remove from heat and spoon mixture into the pepper halves.
- Cover with foil and bake for 15 minutes at 400F (200C).
- Remove foil and sprinkle with shredded cheese. Bake, uncovered until cheese melts.
- Serve. Keep any extra stuffing warm and serve on the side.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
