Southwest Stuffed Peppers Part 1
Recipe submitted by Freeman Health Dietitian Whitney Kitchell
Southwest Stuffed Peppers
- 1/2 lb Ground beef, 90-10
- 1 whole Sweet potato, peeled and diced
- 1/2 medium Onion, diced
- 4 Tablespoons Olive oil
- 1/2 cup Quinoa
- 1 cup Water
- 1 can, 15 oz Black beans, rinsed and drained
- 1/2 cup Salsa
- 1/2 Tablespoon Mrs. Dash Chipotle Seasoning
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Cumin
- 4 medium Green bell peppers, sliced in half, seed removed
1: Preheat oven to 400 F.
2:In a warm non-stick pan, add 2 T olive oil. Add ground beef and break it up into small pieces. Cook until there is no pink visible (or 165 F). Place the beef in a large bowl.
3: In the same non-stick pan, add 1-2 T olive oil. When the oil is warm, add the diced sweet potatoes and onions. Sauté on medium heat, stirring occasionally for 15 minutes.
4: Bring 1 cup water to boil in a small sauce pan. Add 1/2 cup rinsed quinoa to boiling water. When the water returns to a boil, reduce the heat to low and cover the pot with a lid. Cook for 10-15 minutes.
5: In a large bowl, mix together the sweet potatoes, onions, quinoa, black beans, ground beef, salsa, Mrs. Dash seasoning, garlic powder and cumin.
6: Fill each pepper half with filling and place in a baking dish. Cover with foil. Bake for 50 minutes.
To make this dish meat-free, skip the ground beef and add a whole can of black beans.
Instead of quinoa ,you can substitute cooked brown rice.