2 Bell Peppers
1 Jalapeno, de-seeded and diced
1/2 Medium Onion, diced
2 Cloves Garlic, diced
1 Cup Cooked Quinoa
1/2 lb 90% Lean Ground Beef
1 Tbsp Taco Seasoning ***
1/2 Cup of diced tomatoes
1/2 Cup Canned Pinto Beans
2 oz shredded cheese (I used Horseradish Cheddar)
Salt and Pepper to taste
***I used the linked recipe to make my own taco seasoning- super easy if you have a well stocked spice cabinet. It tastes awesome and avoids any of the preservatives/icky stuff found in the packets.
Pre-heat your oven to 400º. Chop the bell peppers in half and de-seed, but leave the stems. Place the four halves on a baking sheet. Roast for approx. 15-20 minutes.
While peppers are in the oven, sautee onion, jalapeno and garlic until fragrant. Add ground beef and taco seasoning and sautee until done. Drain any excess fat. When peppers are done roasting, take out of the oven, and drain any excess water. Turn oven to 350º. Place peppers open side up on baking sheet.
|Probably should have gotten a meltier cheese...|
Serving size: 1 stuffed pepper.
Stats (via Lose It recipe calculater): Calories: 278; Fat: 12.4g; Carbs: 18.6g; Protein: 22.8g
I liked this with the quinoa, but both my Dad and TallBoy said they thought it was a little bland and would prefer it with rice (I also added negligible amounts of salt to this recipe). I think sour cream, avocado or some Siracha might be a good way to up the yum factor as well, but for me- this was a really healthy dish that was also really satisfying and tasty as is.
This would be incredibly easy to make into a vegetarian dish- just sub some more/different beans in for the ground beef.
My inspiration for this recipe came from Ashley over at The Edible Perspective.