Ingredients:

  • 4 large Bell Peppers (any colour), halved lengthwise and seeded
  • 1 (15 oz) can Diced Tomatoes, un-drained
  • 2 tablespoons Tomato Paste
  • 1 cup Water or Beef Stock (low sodium)
  • 1 teaspoon Olive Oil (for greasing)
  • 1.1 lb Extra-Lean Ground Beef
  • 1 cup Cooked Quinoa (cooled)
  • 1 medium Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 1 teaspoon Salt, divided
  • 1/2 teaspoon Black Pepper, divided
  • 1/4 cup Fresh Parsley, chopped (divided)
  • 1/4 cup Feta Cheese, crumbled (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Slice the bell peppers lengthwise and remove all seeds and membranes. Lightly grease a 9x13 inch baking dish with olive oil and arrange the pepper halves cut-side up. Sprinkle the insides lightly with salt and pepper.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the diced onion and cook for 4–5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the ground beef to the skillet. Break it up with a spoon and cook until completely browned (6–8 minutes). Carefully drain off any excess fat from the skillet.
  4. Transfer the browned meat mixture to a large mixing bowl. Add the pre-cooked quinoa, oregano, basil, half of the remaining salt and pepper, and half of the chopped fresh parsley. Mix thoroughly until the quinoa is evenly distributed.
  5. In the empty skillet (or a separate bowl), combine the canned diced tomatoes, tomato paste, and beef stock/water. Season with the remaining salt and pepper to create the baking sauce.
  6. Generously fill each pepper half with the meat and quinoa mixture, taking care not to pack it too tightly. Pour the tomato sauce mixture around the peppers in the dish.
  7. Cover the baking dish tightly with foil. Bake for 30 minutes. Remove the foil, sprinkle with crumbled feta (if using), and bake for an additional 5–10 minutes, or until the peppers are tender-crisp.
  8. Let the dish rest for 5 minutes after removing it from the oven. Garnish with the remaining fresh parsley before serving.