BLT quinoa-stuffed bell pepper
BLT quinoa-stuffed bell pepper
653kcal Per person
38g Protein
52g Carbs
33g Fat
8g Fiber
Ingredients
- 1 bell pepper
- 1 tablespoon olive oil (15 ml)
- 2 ounces quinoa (56 g)
- ½ cube vegetable bouillon
- ½ onion
- 1 clove garlic (5 g)
- 2 slices bacon
- 6 cherry tomatoes
- 3 ounces 96% lean ground beef (84 g)
- 1 teaspoon paprika (ground spice) (2 g)
- ½ ounce cheddar cheese, shredded (14 g)
- 2 handfuls iceberg lettuce, shredded (60 g)
Preparing this recipe
- Preheat the oven to 400°F (210°C).
- Cut the bell pepper in half lengthwise and remove the seeds. Place the pepper halves, cut side up, in a baking dish. Brush with half of the olive oil. Place the dish on a rack in the oven and bake for 10 minutes.
- Cook the quinoa with the bouillon cube in a pot of water according to the package instructions. Drain when done.
- Finely chop the onion and mince the garlic. Chop the bacon into small pieces. Quarter the cherry tomatoes.
- Heat the remaining olive oil in a pan. Sauté the onion and garlic for 2 minutes. Add the ground beef, bacon pieces and paprika powder. Cook for about 4 minutes until the ground beef is done. Stir in the quinoa and cherry tomatoes. Season with salt and pepper. Remove from heat.
- Remove the baking dish with the bell pepper halves from the oven. Fill each half with the quinoa mixture. Sprinkle shredded cheese over the pepper halves and return the dish to the oven for another 7 minutes, until the cheese is melted.
- Serve the stuffed pepper on a plate. Garnish with the shredded lettuce and serve the remaining lettuce on the side.
Requisites:
- Baking dish
Tip van FitChef
It's delicious to add a bit of balsamic vinegar to the ground beef mixture.
