Italian Stuffed Peppers with Herbed Quinoa
We’re here to prove yet again that our delicious, clean-label tomato sauce is not just for pouring over pasta. In this recipe, The Jersey Tomato Co.’s Tomato Basil sauce is one part of a symphony of Italian flavors. Combine with quinoa and ground beef and stuff it into bell peppers for a nutritious, satisfying, savory meal!
Ingredients
2 bell peppers
Olive oil
1 lb ground beef
1/2 onion, diced
2 cloves garlic, minced
1 cup quinoa, rinsed
2 cups bone broth
1 tsp sat
1/2 tsp pepper
1/2 tsp Italian seasoning
1/2 cup chopped parsley
Directions
Preheat oven to 425. Slice one side off of each bell pepper so that they are able to lay flat. Add to a baking sheet, cut side down, and drizzle with olive oil. Roast in the oven for 20 minutes.
Heat a large skillet or dutch oven over medium heat. Add your ground beef and cook for 5 minutes, breaking up into pieces as it cooks. Note: if your beef is lean (less than 20% fat) you may need to add some oil to your pan before cooking.
Once the meat has browned, add onion and cook for 3-5 minutes, then add garlic and cook for another 3-5 minutes. Finally, add The Jersey Tomato Co Tomato Basil Sauce and cook for 5 more minutes, stirring well to combine.
While the ground beef mixture cooks, add rinsed quinoa and bone broth to a saucepan over medium-high heat. Bring to a boil then reduce to a simmer and cover. Cook for 12-15 minutes until most of the bone broth has been absorbed.
Once cooked, remove from heat and toss with salt, pepper, Italian seasoning, and parsley.
Once the peppers, ground beef mixture, and quinoa have cooked, it's time to assemble! Stuff peppers with one layer of ground beef mixture and one layer of herbed quinoa. Top with parsley and ENJOY!
