Sloppy Joe & Quinoa Stuffed Peppers
Prep time: 15 minutes | Cook time: 40 minutes | makes 4 Servings
3 large bell peppers
1 1/2 lbs ground beef or ground turkey
2 cups cooked quinoa
1/2 cup diced onion
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp apple cider vinegar or red wine vinegar
2 tbsp Worcestershire sauce
1/4 cup coconut sugar, brown sugar or maple syrup
1 cup ketchup
1 tbsp Dijon mustard
1 tsp salt
1/4 tsp pepper
Preheat the oven to 375 degrees.
SLice the tops off of each pepper and scoop out the seeds. Cut the peppers in half lengthwise.
In a large skillet, brown the meat, breaking up wth a spoon. Add onion, garlic, salt and pepper. Cook for about 3 minutes and the stir in tomato paste, vinegar, sugar, worchestershire, ketchup and Dijon. Mix well and simmer for about 10 minutes. Add more salt if necessary.
Stir the cooked quinoa into the meat mixture and stuff into each pepper half. (You can refrigerate peppers at this point for up to 3 days before baking off if desired) Place the peppers in a baking pan and cover tightly with foil. Bake for about 40 minutes or until peppers are cooked to your liking.
Enjoy!