kale and quinoa stuffed peppers
Cook time
Total time
Healthier stuffed bell peppers made with quinoa and kale
Serves: 8
  • 6 medium-sized bell peppers
  • 1 cup quinoa
  • 3 cups chicken broth, divided (2 cups and 1 cup)
  • 6 cups kale, washed
  • 2 medium onions, diced
  • 2 small cloves garlic, minced
  • 1 pound lean ground beef
  • 1 tbsp olive oil
  • 4 oz reduced fat chedder cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  1. Slice 4 bell peppers in half lengthwise and set aside
  2. Dice the remaining 2 bell peppers and set aside
  3. In a medium-sized saucepan, combine the quinoa and 2 cups of the chicken broth and cook according to the package directions; set aside when finished
  4. In a large saute pan, heat the olive oil over medium high heat and saute the onion and garlic for 1 minute; add the kale and diced bell peppers and cook for 3 to 4 minutes until vegetables have softened; remove and set aside.
  5. Add ground meat to the saute pan, and cook for 4 to 5 minutes until no longer pink
  6. Season with salt and pepper
  7. Fold the quinoa and vegetables into the ground meat and mix well
  8. Arrange halved peppers in a baking casserole dish and fill with quinoa-vegetable-meat mixture
  9. Pour 1 cup of chicken broth into bottom of casserole dish and then cover casserole with aluminum foil and bake for 45 minutes
  10. Remove foil, top with cheese and bake for an additional 10 to 15 minutes until cheese has melted.
Recipe by Feeling Foodish at http://feelingfoodish.com/kale-and-quinoa-stuffed-peppers/