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By our dear friend @oliviaadriance
HIGH PROTEIN SOUTHWEST STUFFED PEPPERS✨
Ingredients:
6 bell peppers
a drizzle of olive oil
1 lb ground beef
1 tsp each of cumin, smoked paprika, & chili powder
1 tsp salt
1/2 tsp pepper
1 red onion, diced
2 cloves garlic, minced
1/2 cup quinoa
1 cup bone broth
1 can fire roasted tomatoes
1 can black beans, drained and rinsed
1/2 cup cilantro + more for garnish
Directions:
Preheat your oven to 425. Cut the tops off of your bell peppers and remove the seeds.
Add to a sheet pan with a drizzle of olive oil, using your hands to ensure the peppers are evenly coated.
Roast in your preheated oven for 25 min.
Heat a drizzle of olive oil in a large skillet or dutch oven over medium heat.
Add your ground beef, spices, salt and pepper, and cook for 5-7 minutes, breaking up into pieces.
Once the meat has browned, add your onion and garlic and cook for 5 more minutes.
Finally, add your fire roasted tomatoes and cook for 10 minute, stirring occasionally.
While your ground beef mixture cooks, add your quinoa and bone broth to a saucepan over med-high heat. Bring to a boil then reduce to a simmer and cover.
Cook for 12-15 minutes until most of the bone broth has been absorbed.
Add your cooked quinoa, black beans, and cilantro to your beef mixture and cook for 2-3 minutes.
Once your peppers are cooked and your stuffing mixture is prepared, stuff your peppers and ENJOY!
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