Ingredients

The following ingredients have 4 Servings
  • 6 medium bell peppers
  • cooking spray
  • 1 tbsp vegetable oil
  • 1/2 lb ground meat (( I used meatloaf meat - a mix of ground pork and beef))
  • 1 small onion (, chopped)
  • 1 medium carrot (, chopped)
  • 1 cup Hunt's canned diced tomatoes
  • 1 cup corn - canned or frozen ((thawed))
  • 2 cups quinoa cooked in broth
  • salt and pepper to taste
  • 1 tbsp fresh chopped parsley + more for garnishing
  • shredded cheese of your choice for garnishing

Instruction

  • Preheat oven to 350F.
  • Wash peppers, cut the tops and remove cores. Arrange on a baking dish. Season with salt and pepper.
  • Heat 1 tbsp oil in a medium skillet over medium heat and cook ground meat for 3-4 minutes, until no longer pink. Add onion and cook for another 2-3 minutes, stirring frequently. Add carrot and tomatoes. Cook for 5-7 minutes, until vegetables are no longer pink and liquid from the tomatoes has evaporated. Stir in quinoa and corn. Add parsley. Season with salt and pepper to taste.
  • Using a spoon mixture into the cavities of the peppers. Cover with foil and place in the oven. Cook for 30-35 minutes, until peppers are soft. Sprinkle with cheese and fresh chopped parsley.