Wednesday, March 20, 2013

Stuffed Bell Peppers

This meat mixture could also be used to stuff other vegetables - like hollowed out zucchini (thanks Patty!) if you don't do bell peppers.

Stuffed Bell Peppers - makes 4

1 pound ground meat (I use chicken or turkey)
1 cup cooked quinoa (I cook it in broth)
1/2 cup shredded cheese (optional)
about a 1/2 cup cut up fresh basil
about a tablespoon dried oregano
1 large shallot - thinly sliced or chopped
2 cloves garlic, grated
4 bell peppers
olive oil

1.  Cut tops off of peppers and clean out.  Dice up the tops, minus the stems.

2.  Heat olive oil and saute shallots, garlic, and diced peppers until the shallots and garlic are golden.

3.  Mix together all ingredients, season with salt and pepper, and stuff the peppers.

4.  Bake in a baking dish at 375 degrees for 50 minutes, or until meat is well cooked.