Let’s talk easy and so delish
This RECIPE, y’all!
It’s everything I want when I think taco, balance, and something nutritious for the body.
So, these Smokey quinoa taco style stuffed bell peppers are so satisfying.
If you’re looking for balance, these are basically guilt free foods.
I mean it’s health food.
You’ve got grass fed organic beef, quinoa, mouthwatering spices, and veggies.
I’ll take the whole platter, thanks!
My favorite part about this dish is that you can prep the ground beef and quinoa a head of time which will save you a good chunk of time and then when you’re ready to make this dish you’ll be 75% of the way done.
I know, you’re thinking, like what’s smokey about these?
The trick to making these peppers just a tad bit Smokey is the combo of smoked paprika and some other spices.
I like to coat them with olive oil and spices, and then roast them for a little bit to bring out the flavor of the bell peppers by allowing them to caramelize up just a tad.
Its really magically, y’all.
Don’t forget, CHEESE.
Yes, cheese is necessary in life. No question about it.
This dish makes weeknight meals stress free and that’s a win win.
Lastly, I top these off with my avocado smash.
Because, good fats are good.
Smokey Taco Quinoa Stuffed Bell Peppers
- 3 Bell Peppers halved with seeds removed
- 1 LB Organic Grass Fed Ground Beef
- 2 Tablespoons Olive Oil
- 1/2 packet Taco Seasoning
- 1 Teaspoon Garlic Powder
- 2 Teaspoons Paprika
- 1 Cup of Quinoa
- 2 1/2 Cups Water (to cook the quinoa)
- 3 Teaspoon Salt
- 2 Teaspoons Black Pepper
- 1 Cup Shredded Cheese of your choice (I used pepper jack)
- Olive Oil Spray
- Preheat your oven to 400 degrees fahrenheit Spray your bell peppers with olive oil spray and then sprinkle with paprika, garlic powder, 1 Teaspoon of salt and pepper.
- Roast bell peppers for 12-15 minutes just until you can see the edges brown just a bit. You will want to be sure you place the bell pepper open faced. You want to ensure that you are roasting them and not steaming them form the inside. No one likes a soggy pepper.
- Now you're going to prepare your quinoa. Bring 2 cups of water to a boil, 1 tablespoon of olive oil, salt your water, and then toss in the quinoa. Allow it to cook at high heat for a few minutes and then lower your heat to medium and cover for about 15 minutes. The water should be gone and your quinoa should be fully cooked and fluffy.
- Next, in a sauté pan or skillet you're going to combine the ground beef, 1 tablespoon of olive oil, add your spices, 1/2 cup of water and cook until most of the liquid as evaporated. This usually takes me about 10 minute on medium high heat.
- Mix your ground beef and quinoa together. Place a few spoonfuls in each bell pepper and top with cheese. Place back in the oven on a low broil until your cheese has melted.
- Top with avocado smash or hot sauce and enjoy!
All the yum, yall.
Did you make this recipe? If so, be sure to tag me on Instagram http://www.instagram.com/rosieroamingorlando and use #RROrecipes & #RROkitchen