Stuffed Peppers are such an easy and delicious dinner option. This RAEcipe is more Southwestern in flavor, but don’t be afraid to change it up since it’s so versatile. Feel free to swap the protein and substitute quinoa for traditional rice or even cauliflower rice to cut back on carbs. You can even make it more Italian by making a spicy meatball marinara or American style with crispy chicken and ranch…I could list 100 different ways to stuff a pepper! Get Creative!
Ingredients:
1 lb ground beef or ground turkey
1 large can green chilies
2 cups cooked quinoa
1 can fire roasted diced tomatoes
3-4 Large Peppers (yellow, orange, red) Halved and Seeded
1/2 tsp paprika
Salt and pepper to taste
Taco Seasoning
1 cup Grated Cheese (Cheddar or Mexican Blend)
Instructions:
1. Preheat Oven to 400 degrees
2. Cook meat (optional to add onion, remove onion for LOW FODMAP)
3. Prepare quinoa
4. Mix green chilies, tomatoes, quinoa, & spices to meat
5. Cut tops off peppers and remove seeds
6. Stuff Peppers and bake 20 min
7. Remove to add cheese on top and bake additional 10 minutes (Peppers should be softened and charred with cheese melted, slightly crisp)
8. Garnish with sour cream, hot sauce, cilantro & greens
