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Quinoa “Unstuffed” Bell Pepper Casserole

 

Unstuffed Bell Pepper Quinoa Bake – Easy Weeknight Dinner

Quinoa “Unstuffed” Bell Pepper Casserole

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Course: Main Course
Cuisine: American
Keyword: Dinner, Lunch, meatless stuffed pepper casserole, quinoa bell pepper casserole
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6 servings
Calories: 358kcal

Ingredients

  • 1 cup War Eagle Mill Organic Quinoa
  • 2 cups water or stock beef, chicken or vegetable
  • 1 pound lean ground beef chicken or turkey
  • 2 large bell peppers seeded and diced green, yellow or red
  • 1 onion diced
  • 3 Tablespoons Worcestershire sauce
  • 3 cloves garlic minced
  • 1 ½ teaspoon Montreal Steak seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon smoked paprika
  • 14 ounce diced tomatoes with green chilies drained
  • 2 cups shredded cheese cheddar, mozzarella

Instructions

  • Preheat oven to 375 degrees F. Grease or spray a 9 x 13 casserole dish.
  • Cook the War Eagle Mill Organic Quinoa according to package directions or in a rice cooker.
  • While the quinoa is cooking, brown the ground meat and drain once completely cooked.
  • Dice the peppers and onions and add to the browned meat.
  • Add Worcestershire sauce, minced garlic, Montreal Steak seasoning, salt, pepper, smoked paprika, diced tomatoes cooked quinoa and 1 cup cheese. Stir until thoroughly combined.
  • Pour mixture into the prepared casserole dish and spread evenly. Sprinkle remaining cheese on top of casserole.
  • Bake in oven for 15 minutes. Serve and Enjoy!

Nutrition

Serving: 1bowl | Calories: 358kcal | Carbohydrates: 28g | Protein: 30g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 599mg | Potassium: 753mg | Fiber: 4g | Sugar: 5g | Vitamin A: 584IU | Vitamin C: 41mg | Calcium: 255mg | Iron: 5mg

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