Ingredients

The following ingredients have 6 Servings
  • ½ pound grass-fed ground beef, cooked
  • 3 cups quinoa, cooked
  • One 4-ounce can green chiles
  • ½ cup diced, fire-roasted tomatoes
  • ½ cup shredded goat cheese
  • ¼ cup crumbled goat feta
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder, or more to taste
  • ½ teaspoon smoked paprika
  • ¼–½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 6 bell peppers, tops cut, stemmed and seeded

Instruction

  • Preheat oven to 350 F.
  • Line a 9×13 baking pan with parchment paper and set aside.
  • In a large bowl, combine cooked beef and quinoa, green chiles, tomatoes, cheeses, cilantro, cumin, garlic, onion, chili powder, smoked paprika, salt and pepper.
  • Spoon the filling into each bell pepper.
  • Place on prepared baking dish and sprinkle on more cheese if desired.
  • Bake for about 25–30 minutes, or until peppers are tender.
  • Serve topped with plain goat yogurt, salsa and chopped green onions.