|Look at the yummy veggies sauteing! Smelled so great!|
|After I pulled them out of the oven.|
Don't they look wonderful? I added cheese to only three since my husband is lactose intolerant.
And I dressed one up pretty with the melted and browned delicious cheese:
|Can you see a butterfly?|
So here's what you scrolled through my post to find. The recipe:
Ingredients for 2-4 servings with enough for left overs:
5 bell peppers of your choice, one chopped the others halved and seeded
1 zucchini, diced
1 med yellow squash (I used 1/2 a large one)
2 medium carrots, peeled and diced
1/2 a medium onion, diced
3 cloves garlic, minced
1 can Rotel tomatoes with green chiles, drained(this brand gives the mixture a nice heat)
salt and pepper to taste
1 lb. ground beef
1 cup quinoa rinsed
2 cups water
Pre-heat oven to 350. Heat a medium pan on med-high with a tablespoon or two of your favorite cooking oil. Added onions and carrots. Saute for 2-3 minutes then add garlic. Cook another 2-3 minutes then add the zucchini and squash. Cook until all veggies are tender and browned a bit. Meanwhile brown your meat in a separate pan (adding salt, pepper, and any other seasonings you want while it cooks. I added a dash of onion powder, garlic powder, and Lawry's seasoning salt) and add the water and quinoa to a medium pot. Bring the water/quinoa mix to a boil, cover, reduce to medium low and cook for 15 minutes. Once veggies are cooked, add can of tomatoes to them and combine, add the meat and quinoa when they are finished. Stir until combined.
Take the mixture and spoon it into the cavities of the bell peppers and place them on a foil wrapped cookie sheet. Sprinkle with mozzarella cheese if you prefer. Bake for 15-20 minutes for semi-crunchy peppers, or bake until the peppers are as soft as you want them. Let stand for about 5 minutes before serving.