Growing up, my mom always made stuffed peppers with rice, ground beef and some tomato soup poured over it. Oh, and some salt and pepper – but that’s it!

As I got older and started to love cooking (and discovered a whole world of herbs and spices!), stuffed peppers was always one recipe that I found easy to try new things with.

in this recipe, I give you a meat and a vegetarian option, with pasta and quinoa used to add a great texture (and flavor) to these classic Stuffed Peppers.

Stuffed Peppers1

Stuffed Peppers1

Stuffed Peppers

Marla Hingley
Fill colorful peppers with meat and rice, or noodles and quinoa for a vegetarian version.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 8 large bell peppers
  • Olive oil
  • Salt and pepper

Meat & Rice Filling:

  • 1 cup cooked rice
  • 1/2 lb ground beef cooked & drained
  • 1/2-3/4 cup cooked quinoa see technique below
  • 3/4-1 cup canned diced tomatoes
  • 1/4 cup red pepper purée optional (see technique below)
  • 1 tsp Italian seasoning
  • 1 cup GF cheddar cheese grated
  • Salt and pepper to taste

Quinoa & Noodle Filling:

  • 1 cup cooked GF macaroni see information below
  • 1/2 cup cooked quinoa see technique below
  • 3/4-1 cup canned diced tomatoes
  • 1/4 cup red pepper purée optional (see technique below)
  • 1 tsp marjoram
  • 1 cup GF Gouda grated (omit for vegetarian)
  • Salt and pepper to taste

Instructions
 

  • Cut tops off peppers, core out membranes and seeds from inside and discard. Rub outside of peppers with a bit of olive oil, sprinkle with salt and pepper and place upright in a muffin tin, or packed together in a casserole dish. Bake shells at 350°F for 25 minutes (omit this step if you like firm peppers).
  • Prepare filling of choice - combine all ingredients together and mix gently together. Add just enough of the canned diced tomato liquid to soften the mixture. Then stuff in the pre-baked shells. Any leftover filling you have, place in the empty muffin tin wells, or around the peppers in the casserole dish. Top with extra grated cheese if you like.
  • Bake at 350°F for 25-30 minutes, or until filling is hot.
Tried this recipe?Let us know how it was!

 

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