Eat the rainbow.
This is a healthy, yet filling, recipe to ensure you eat your veggies!
Red & Green Peppers, halved & seeded
1/2 cup cooked Quinoa
1 lb ground beef or other meat (chicken, turkey, sausage)
Garlic Salt, Pepper
Crushed Red Pepper
Dash of hot sauce (Frank's Red Hot)
1 small can of tomato sauce
Handful of cherry tomatoes, halved
Shredded mozz cheese
Panko bread crumbs
Heat oven to 400. Cook the quinoa according to package instructions. Brown the ground meat, add in spices, hot sauce, half of the fresh tomatoes and half the can of tomato sauce. Let saute and come together.
Add the cooked quinoa to the meat mixture.
Use the rest of the tomato sauce for the bottom of the casserole dish. Begin to stuff the peppers with the mixture.
Cover with foil and cook for 45 minutes. Remove foil, top with shredded cheese and bread crumbs. Cook for another 15 minutes. Top with lemon zest before serving. Serve warm.
Pair this healthy dish with a crisp, white wine such as a Gruner Vetliner, Sancerre or a Vinho Verde.