Stuffed mushrooms, stuffed peppers, stuffed clams......double stuff oreos..
Quinoa is like a miracle grain. It's high in iron, phosphorus, magnesium, and fiber. It's gluten-free, and it's a good source of protein as well.
According to my bag of Arrowhead Mills Quinoa, this grain was a staple of the ancient Inca's diet, and literally means "the mother grain."
Also, after some googling, I found out that Quinoa is actually a seed! Who knew.
makes 3-4 depending on pepper size
3 Green Bell Peppers
3/4 lbs lean ground beef
1 cup Quinoa
1 chopped white onion
10 ounces tomato sauce
1/8 teaspoon Garlic Salt
1/8 teaspoon Black pepper
Preheat the oven to 350 degrees F.
Cook the Quinoa in a rice cooker if you have one, if not, cook in a pan on the stove.
Cut the tops off the pepper and place in pan of boiling water for three minutes
After three minutes, run them under cold water, and place upside down on paper towel to dry
Cook the ground beef and onions in a skillet, add in the seasonings
After meat in done cooking, add half of the tomato sauce
Add in the cooked quinoa and cook for a few more minutes
Place the peppers in a roasting pan, and fill them with the mixture
Top the peppers with the rest of the tomato sauce
Bake for 25-30 minutes