I don't know if you've ever heard of or eaten quinoa (pronounced keen-wah) but this grain has recently been awarded membership into the coveted category of superfood. Rich in phytonutrients and antioxidants, it is also a complete protein, and is full of magnesium (which has a beneficial impact on blood pressure), manganese and cooper (minerals that act as antioxidants to remove toxins and cancer cells from your body) as well as fiber.
1 lb. Lean Ground Beef
1 Package Roasted Pepper & Basil Quinoa (from Wal-Mart)
6 medium bell peppers
3 TBSP olive oil
1 1/2 c. chopped onion
3/4 c. diced celery
3 garlic cloves, minced or pressed
1/2 tsp red pepper flakes
1/2 tsp salt, or more to taste
1 1/2-2 cups grated Cheddar cheese
Preheat oven to 400 degrees.
Rinse quinoa in a fine-mesh sieve, or you can place a coffee filter in your regular strainer like I did. In a covered pot, bring the quinoa and 2 cups of water to a boil. Simmer for 15 minutes until quinoa is soft and water is absorbed.
Meanwhile, cut top of bell peppers off. Hollow out gently. Brush the peppers, inside and out, with 2 TBSP olive oil. Place them cut side down on a baking sheet and roast for 15-20 minutes, until softened and slightly browned but not collapsed. Reduce oven temp to 350.
Meanwhile, in a skillet, heat the remaining TBSP of olive oil and sauté the onions and garlic on medium heat for 5 minutes, until the onions have softened. Stir in the red pepper flakes, salt, and celery. Cover the pan and cook for 10 minutes until the vegetables are very tender. Combine with the cooked quinoa and lean ground beef. Add salt to taste.
Turn the roasted peppers over and spoon filling into each half. Sprinkle each with grated cheese. Bake for 10-15 minutes until the cheese is melted
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