You really don’t need to be an experienced cook to make these stuffed peppers. They take less than an hour to prepare and you can catch up on some housework while they are in the oven.
Knowing what you’d like to cook and keeping some staples, like canned diced tomatoes in your pantry will make your life a lot easier and help you create delicious meals.
6 medium bell peppers
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 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
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.