stuffed peppers

Updated: Sep 10, 2019


I have been obsessed with Mexican food lately.... not really sure why but there's just something about chips and salsa and a little fajita action that just makes the world go round. Anyone else agree??

So, naturally, I had to make a Mexican-themed dish the other day for dinner! And what better option than STUFFED PEPS. These are SO good! And my favorite thing about them is that they can be made many different ways and for any type of dietary need! Gluten-free, dairy-free, vegan, vegetarian....you name it, they can do it. Plus, they're super simple to make and are an easy dish to whip up when you have many more mouths to feed!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 6 bell peppers

Ingredients:

  • 6 whole bell peppers, any color (organically if you can!)

  • 1 pound of grass-fed, organic ground meat

  • 1 cup chopped mushrooms

  • 1 cup fresh diced tomatoes

  • 1 cup quinoa

  • 1/2 cup chopped onion

  • 1/2 chopped zucchini

  • 1-2 cloves of fresh garlic

  • extra virgin olive oil

  • garlic powder

  • cumin

  • turmeric

  • fresh cilantro (optional topping)

  • raw cheese (optional topping)

  • avocado (optional topping)

Directions:

  • Pre-heat oven to 350 degrees.

  • In a large skillet, begin to cook the meat at a medium temperature with a dash of extra virgin olive oil. When fully cooked, add in mushrooms, tomatoes, onion, zucchini and garlic and continue to stir to allow flavors to set in. Add any spices.

  • In the meantime, boil 1 cup of water in a separate pot. Pour in 1 cup of quinoa and let it cook. When the water has been fully absorbed, the quinoa is finished cooking (should be a soft, chewable texture).

  • Pour the quinoa into the skillet with the ground meat and other ingredients and continue to stir until evenly distributed.

  • Slice the tops off the bell peppers and throw away any seeds from inside.

  • Place peppers in a large pan (with high sides to avoid them falling over) and then pour the skillet ingredients into each pepper, until completely full at the top.

  • Top with fresh cilantro and raw cheese and put into the oven for 10-15 minutes to allow flavors to settle and cheese to melt.

  • Remove and serve with fresh avocado on the side!

xoxo,

Kell

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