Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. —Joyce Moynihan, Lakeville, Minnesota
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 1/2 cup quinoa, rinsed
- 4 large green peppers
- 3/4 pound lean ground beef (90% lean)
- 1 large onion, finely chopped
- 3 teaspoons dried parsley flakes
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 3 garlic cloves, minced
- 2 cans (8 ounces each) no-salt-added tomato sauce, divided
- 3/4 cup frozen corn, thawed
- 1/2 cup shredded reduced-fat cheddar cheese
- Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
- Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels.
- In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through.
- Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers.
- Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Quinoa-Stuffed Peppers in Healthy Cooking August/September 2010, p55
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