Stashcook: Meal Planner & Recipe Keeper

Cheesy Beef and Quinoa Stuffed Bell Peppers Recipe

Name: Cheesy Beef and Quinoa Stuffed Bell Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 oz cheddar cheese; 2 small bunches cilantro; 6 cloves garlic; 1 lb lean ground turkey; 1 lime; 2 red bell peppers; 1 lb sweet potatoes; 1 (15 oz) can black beans, drained and rinsed; 1 cup cooked quinoa; 1 (8 oz) can tomato sauce; 2 yellow bell peppers; 1/2 tsp black pepper; 1 tsp chili powder; 1/2 tsp crushed red pepper; 1 tsp ground cumin; 2 tbsp extra virgin olive oil; 1/2 tsp paprika; 3/4 tsp salt

Stashcook

This is a yummy dinner with colorful bell peppers filled with beef and quinoa. The peppers are baked with cheese on top. We also make tasty roasted sweet potatoes as a side.

Ingredients

4 oz cheddar cheese

2 small bunches cilantro

6 cloves garlic

1 lb lean ground turkey

1 lime

2 red bell peppers

1 lb sweet potatoes

1 (15 oz) can black beans, drained and rinsed

1 cup cooked quinoa

1 (8 oz) can tomato sauce

2 yellow bell peppers

1/2 tsp black pepper

1 tsp chili powder

1/2 tsp crushed red pepper

1 tsp ground cumin

2 tbsp extra virgin olive oil

1/2 tsp paprika

3/4 tsp salt

Method

Preheat oven to 425°F. Position racks in the upper and lower thirds of the oven.

Wash and dry the fresh produce.

Peel and mince garlic; place half in a large bowl.

Juice lime into the bowl with the garlic, then add 1 tbsp oil, chili powder, cumin, paprika, salt, and black pepper; stir to combine the spice oil.

Quarter sweet potatoes lengthwise, then cut crosswise into 1/4-inch thick pieces; add to the bowl with the spice oil and toss to combine. Transfer to a baking sheet pan and spread out in an even layer.

Place baking sheet on lower rack of the oven and roast, tossing halfway through, until fork-tender, about 25 minutes. Remove from oven.

Meanwhile, trim, seed, and halve bell peppers lengthwise. Transfer to another baking sheet, cut-side up, and drizzle with the remaining 1 tbsp oil.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Place half in the bowl with the remaining garlic. (Set the rest of the cilantro aside for serving.)

Add ground turkey, black beans, cooked quinoa, and tomato sauce to the bowl with the cilantro and garlic; stir to combine the filling.

Divide filling between pepper halves. Place baking sheet on upper rack of the oven; bake until the peppers are tender and turkey is almost cooked through, about 15 minutes.

While the peppers are cooking, coarsely grate cheddar.

When the peppers are tender, remove from the oven and sprinkle with cheese. Return to the oven and continue to bake until the turkey is cooked through and cheese is melted, about 5 minutes more.

To serve, divide stuffed peppers and sweet potato between plates. Sprinkle with reserved cilantro and enjoy!

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