Oct 24 2014
While I tried going low carb for an entire month, it’s definitely not a lifestyle that I can do long-term. Still, sometimes I start to feel a bit heavy and feel as though I need to take a step back from the starches in my life. Quinoa is a great way to do that, as it looks and acts like a grain, while actually being a seed that is packed with protein. It’s also what makes these stuffed peppers even better than the rice-filled ones I usually make, because you can stuff yourself on them and not feel uncomfortably full afterwards.
6 bell peppers (of any colour,) halved, with seeds and ribs removed $4.26
1 cup uncooked quinoa $0.83
1 1/2 pounds ground beef $8.54
1 pound ground pork $3.84
1 onion, grated $0.47
3 cloves garlic, minced $0.03
1 tablespoon fresh basil, chopped $0.27
1 tablespoon fresh oregano, chopped $0.20
1 cup marinara sauce, plus 1/2 cup $1.49
1 cup (about one ball) fresh mozzarella, thinly sliced $4.99
Fresh basil leaves, for garnish $0.50
Total cost $25.44
Cost per serving $4.24
1.) Preheat oven to 350 degrees Fahrenheit.
2.) In a large bowl combine quinoa, 1/2 cup marinara sauce, beef, pork, garlic, basil, oregano, salt and pepper. Stir to completely incorporate all ingredients.
3.) Place a small handful into each pepper half, making sure that the meat mixture is distributed thoroughly among all the peppers.
4.) Spoon a tablespoon of marinara sauce over top of each pepper half, then top with a couple slices of mozzarella cheese. Place in the oven and bake for 45 – 60 minutes, until the meat and quinoa has completely cooked all the way through, and the cheese has melted.
5.) Remove from oven and garnish with fresh basil leaves.
6.) Serve and enjoy!