Beef-and-Quinoa-Stuffed Peppers
Garlic Cabbage "Steaks"
Ingredients
- 2 organic green bell peppers
- ¼ cup water
- ¼ cup quinoa
- ½ lb lean ground beef
- ½ onion, finely chopped
- 2 Tbsp olive oil
- 1 (28-oz) can BPA-free organic crushed tomatoes, divided
- ¼ tsp salt
- ¼ tsp pepper
- ½ Tbsp Italian seasoning
Instructions
- Preheat oven to 350°F. Cut off tops of bell peppers; remove seeds.
- Microwave peppers with water, covered loosely with plastic wrap, in a baking dish at HIGH 2 minutes or until crisp-tender.
- Cook quinoa according to package directions.
- Cook beef and onion in hot oil in a large nonstick skillet over medium-high heat 6 minutes or until beef is browned and crumbly and onion is tender.
- Combine quinoa, beef mixture, ½ cup tomatoes, salt, pepper, and seasoning in a large bowl.
- Fill peppers with quinoa mixture, and place upright in a greased baking dish; spoon remaining tomatoes over quinoa.
- Bake, covered with foil, 15 minutes. Uncover and bake 10 minutes longer or until peppers are tender.
Side Dish Ingredients
- 1 (1-lb) head green cabbage
- 1½ Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 clove garlic, halved
Side Dish Instructions
- Preheat oven to 425°F. Cut cabbage into ½-inch-thick "steaks;" drizzle with oil, and sprinkle with salt and pepper. Arrange on a greased rimmed baking sheet.
- Bake 30 minutes, turning once, or until browned and tender. Rub one side of each "steak" with cut garlic before serving.
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