Quinoa Stuffed Peppers: GFCF Recipe of the Week

This is a very flavorful twist on traditional stuffed pepppers. Serve with a garden salad for a satisfying meal.

½ cup Quinoa, uncooked

1 Cup Water

1 teaspoon Better Than Bouillon Bouillon- Organic Vegatable

1# Ground Beef

1Tablespoon Minced Garlic

½ teaspoon Kosher Salt

½ teaspoon Cracked Pepper

1 Can Diced Tomatoes

3 Tablespoons Fresh Salsa

3 Green Peppers

Place quinoa, water and bouillon in a pot; bring to a boil, stir, cover and remove from heat. Let it set for 5 minutes then place in a bowl to cool.

Clean and de-seed the green peppers. Cut ½ inch off their bottoms, then cut them in half and place in a deep baking dish.

Place diced tomatoes and salsa in a blender and puree.

In a large mixing bowl combine cooled quinoa, hamburger, garlic, salt, pepper, and ½ of puree. Put equal portions in each of the 6 pepper halves. Pour ½ inch water in the dish with peppers and cover with foil.

Bake in 350 preheated oven for ½ an hour. Remove foil and pour remaining puree over peppers. Baste every 10 minutes for an additional hour. Remove from oven and let rest for 5 minutes before serving.