I picked up my sweet peppers at the Farmer's Market. I have to believe they sell these at the grocery store as well, but I've never "noticed" them before because I've never looked for them! I'm sure you'll find them!
These stuffed peppers had a very mild flavor. My husband said they were "missing something." I think more salt would be the fix here. I was trying to keep these very healthy, so I didn't add much. I also wanted really uncomplicated flavors, so I kept the ingredients simple. I know many put a tomato sauce on top of their stuffed peppers, but I didn't want to do that.
These do take some time to prepare. I would say a minimum of a half hour is needed to prepare these. There was enough stuffing for at least 6 more peppers than I made, so I've changed that in the ingredients below. The stuffing was delicious on it's own, by the way!!! I have never cooked quinoa before and I am now a huge fan! I actually served the remainder on the side and really enjoyed it! The peppers themselves are not extremely filling, so beware of that.
Stuffed Sweet Peppers
12-13 Sweet Peppers, tops off and seeds and membranes removed
1 cup quinoa
1/4 lb. ground beef
1/2 medium onion, chopped
1tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cumin
1 tsp. salt, divided
3 dashes of pepper
1 large tomato, chopped
1/2 cup shredded Mozzarella Cheese
3/4 cup Pinot Grigio, divided
1/4 cup chopped, fresh parsley
Start by getting your quinoa ready.
In a pan, add the water, 1/2 cup wine and quinoa.
Bring to a boil, turn it down to a simmer, then let it cook covered for 10 mins. or so (or until all the water is absorbed)
Cook the ground beef with onions, garlic powder, onion powder. cumin, 1/4 tsp. salt and dash of pepper.
While that is cooking, work on your sweet peppers.
You will need to cut the tops off,
Get back to your stuffing mixture now.
In a bowl, mix together the ground beef, onions, tomatoes, parsley, mozzarella, 1/2 tsp. salt and cooked quinoa.
Stuff each pepper by spooning the mixture in and gently pressing it in so it fills up.
Place all your stuffed peppers into your crock and add the remaining 1/4 cup wine.
Cook on LOW for 6-7 hours or on HIGH for 3-3.5 hours.
Serve and ENJOY!