Name: I Could Nosh Author Jake Cohen Shares 2 Recipes From New Cookbook
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 stuffed bell peppers
Cuisine: American
Ingredients: 6 large bell peppers (any color you prefer); 1 pound ground beef (or ground turkey or plant-based meat substitute); 1 cup cooked quinoa; 1 small onion, diced; 2 cloves garlic, minced; 1 can diced tomatoes, drained; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Salt and pepper, to taste; 1 cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese)

Instructions

Preheat your oven to 375°F (190°C) and prepare a baking dish by greasing it lightly with olive oil or cooking spray.
Rinse the bell peppers, cut off the tops, and remove the seeds and membranes from the insides. Set them aside.
In a large skillet over medium heat, cook the ground beef until it's no longer pink. If using plant-based meat, follow package instructions.
Add the diced onion and minced garlic to the skillet with the cooked beef. Sauté until the onions are translucent and fragrant.
Stir in the cooked quinoa, drained diced tomatoes, dried oregano, smoked paprika, salt, and pepper. Let the mixture simmer for about 5-7 minutes.
Fill each bell pepper with the savory meat and quinoa mixture, pressing down gently to pack it in.
Place the stuffed bell peppers in the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven for 25-30 minutes, until the peppers are tender but still hold their shape.
Remove the foil, sprinkle the shredded cheese on top of each pepper, and return to the oven for an additional 5-7 minutes, or until the cheese is bubbly and golden.
Let the stuffed bell peppers rest for a few minutes before serving.

Ingredients

Instructions

Nutrition Facts

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