Time for a RECIPE SWAP!
This recipe includes healthy QUINOA
- did you do your homework from the last post?
Do you know what QUINOA is yet?
It's an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. When consumed, it fills you up - in a good way!
Quinoa is available at Wal-Mart, up there with the rice products...
Here is a GREAT tasting recipe - approved by the Vannoy Boys - 3-thumbs up! EXCEPT... they did NOT eat the pepper-bowl part! Hmmmm - men! Got any ideas how to serve this up differently than wasting green peppers? I thought about chopping up a portion of green pepper and maybe putting into the mixture and then cook small portions in a cupcake tin and cooking up that way... would it be too greasy? Help!
Quinoa Stuffed Peppers Recipe
8-10 red, yellow or green sweet peppers
1 1/2 cups cottage cheese
1/3 cup parmesan; shredded
1 cup quinoa
1 can chicken broth
1 lb. ground beef; lean
1 tbsp. garlic, minced
1 large onion, chopped
1 can (15 oz.) tomato sauce
1 can water chestnuts, chopped
1/2 tsp. oregano
1/2 tsp. basil
Salt and pepper to taste
1/2 cup Ppepperjack cheese, shredded
Slice the tops off of the peppers; remove and discard seed core from each. Put pepper in a 9 x 13 in. pan and set aside.
Combine cottage cheese and parmesan in a small bowl, set aside.
Combine quinoa and chicken broth in medium pan, bring to a boil, reduce heat to low, simmer, covered for 15 minutes or until liquid is absorbed.
Meanwhile cook ground beef and onion in a pan. Reduce heat to medium, add garlic and cook for a couple of minutes. Stir in tomato sauce, water chestnuts, oregano, basil and black pepper to taste. Bring to a boil. Reduce heat and simmer, stirring occasionally for 10 minutes. Remove from heat and stir in quinoa.
Stuff half of each pepper with some filling. Layer each with cottage cheese mixture, top each with remaining filling and then cheese on top. Bake at 375 degrees for about 20 - 25 minutes.
Total calories = 2650 calories
10 peppers = 221 calories per pepper
1 1/2 cups cottage cheese
1/3 cup parmesan; shredded
1 cup quinoa
1 can chicken broth
1 lb. ground beef; lean
1 tbsp. garlic, minced
1 large onion, chopped
1 can (15 oz.) tomato sauce
1 can water chestnuts, chopped
1/2 tsp. oregano
1/2 tsp. basil
Salt and pepper to taste
1/2 cup Ppepperjack cheese, shredded
Slice the tops off of the peppers; remove and discard seed core from each. Put pepper in a 9 x 13 in. pan and set aside.
Combine cottage cheese and parmesan in a small bowl, set aside.
Combine quinoa and chicken broth in medium pan, bring to a boil, reduce heat to low, simmer, covered for 15 minutes or until liquid is absorbed.
Meanwhile cook ground beef and onion in a pan. Reduce heat to medium, add garlic and cook for a couple of minutes. Stir in tomato sauce, water chestnuts, oregano, basil and black pepper to taste. Bring to a boil. Reduce heat and simmer, stirring occasionally for 10 minutes. Remove from heat and stir in quinoa.
Stuff half of each pepper with some filling. Layer each with cottage cheese mixture, top each with remaining filling and then cheese on top. Bake at 375 degrees for about 20 - 25 minutes.
Total calories = 2650 calories
10 peppers = 221 calories per pepper
Here's a challenge to YOU - try out some QUINOA soon! See what you think about it! Be healthy!
Thanks for stopping by - remember to hug the ones you love the most, until next time...
