- 6 bell peppers, any color. remove tops and hollow out seeds. dice tops for stuffing
- 1 cup cooked quinoa
- 1 lb ground buffalo meat
- 2 cups halved grape tomatoes
- 1 small white onion diced
- half a package frozen corn
- taco seasoning, preferably one in the spice section with no added sodium
It seems as though stuffed peppers have become a staple in our house. They’re simple to prepare and easy to cook. The only real time is the cooking time once they’re stuffed, so make sure you start well before you’re hungry! Even better, if you have time in the morning, stuff them so they’ll be ready to go into the oven for dinner.
Prepare 1 cup quinoa according to directions. Meanwhile, brown onion & ground buffalo, remove mixture and strain. Return to pot, add taco seasoning, I hate to say it, but you have to do it to taste. You want to add a teaspoon at a time. When adding taco seasoning, you also want to add a teaspoon of water per teaspoon of taco seasoning. If you’re really adventurous, add some chipotle pepper as well. season with salt & pepper. Once you have the taste you’re looking for add corn, peppers, tomato & quinoa. Next time I would add some black beans as well. That’s the beauty of these recipes, add what you have.
stuff peppers and bake at *375 for 35-45 minutes, until peppers begin to soften. Optional toppings: shredded reduced fat jack cheese, salsa, avocado, cilantro or non fat plain greek yogurt.
Make it meatless by adding beans and omitting the meat