Description
Quinoa & Beef Stuffed Red Bell Peppers with Balsamic Glaze
Ingredients
4 large red bell peppers, halved and seeded
1/2 lb ground beef
1 cup cooked quinoa
1 small onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
1/4 cup grated Parmesan cheese
2 tbsp olive oil
1/4 cup balsamic glaze (store-bought or homemade)
Salt and pepper to taste
Fresh basil or parsley for garnish
Directions
Prepare the Bell Peppers: Preheat oven to 375°F (190°C). Slice bell peppers in half lengthwise, remove seeds, and place on a baking sheet. Drizzle with 1 tbsp olive oil and roast for 10 minutes.
Cook the Filling: In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until softened. Add ground beef and cook until browned. Stir in cooked quinoa, Italian seasoning, salt, and pepper. Mix well and remove from heat.
Stuff the Peppers: Fill each roasted pepper half with the quinoa and beef mixture. Sprinkle Parmesan cheese on top.
Bake: Place the stuffed peppers back in the oven and bake for 15-20 minutes, until the tops are slightly golden.
Drizzle with Balsamic Glaze: Remove peppers from the oven and drizzle generously with balsamic glaze.
Serve: Garnish with fresh basil or parsley and serve warm.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 310 kcal per serving
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