STUFFED PEPPERS WITH QUINOA

Stuffed Peppers with Quinoa image

Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

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Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/2 cup quinoa, rinsed
4 large green peppers
3/4 pound lean ground beef (90% lean)
1 large onion, finely chopped
3 teaspoons dried parsley flakes
2 teaspoons paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce, divided
3/4 cup frozen corn, thawed
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 622mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 26g protein.