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Gluten Free and Dairy Free Beef Stuffed Peppers

<p>Gluten Free Dairy Free Beef Stuffed Peppers perfectly balances beef and quinoa with sun-dried tomatoes for a healthy dinner. A great way to use this summer's peppers.</p>
6 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil #1
  • 1 1/4 cups dice Onion
  • 2 tablespoons seed and dice Jalapeño
  • 1 3/4 cups cook Ground Beef
  • 1/2 cups Sun-Dried Tomatoes, Julienne
  • 1/2 cups rinse and drain Quinoa
  • 2 1/4 cups Beef Bone Broth/Stock
  • 1/4 cups Red Wine
  • 4 whole Bay Leaf
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 6 medium Bell Pepper, Green
  • 1 tablespoon Olive Oil #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed pepper
  • 572 Calories
  • 35g Total Fat
  • 5g Sat Fat
  • 1g Trans Fat
  • 61mg Cholesterol
  • 565mg Sodium
  • 44g Total Carb
  • 12g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 28g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat oil #1 in a heavy skillet and add the onions and jalapenos and cook for 3-4 minutes.
  2. Add cooked ground beef and heat through.
  3. Add tomatoes, quinoa, stock, wine and bay leaves.
  4. Bring to a boil.
  5. Cover and simmer for 20 minutes.
  6. Season with salt and pepper.
  7. Divide the beef-quinoa mixture between the peppers, stuffing the peppers with the mixture.
  8. Put into an oiled pan. Drizzle with olive oil #2.
  9. Bake at 375 for 25-30 minutes until the peppers are cooked and filling is hot.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat oil #1 in a heavy skillet and add the onions and jalapenos and cook for 3-4 minutes.
  2. Add cooked ground beef and heat through.
  3. Add tomatoes, quinoa, stock, wine and bay leaves.
  4. Bring to a boil.
  5. Cover and simmer for 20 minutes.
  6. Season with salt and pepper.
  7. Divide the beef-quinoa mixture between the peppers, stuffing the peppers with the mixture.
  8. Place peppers in indicated number of baking pans. Drizzle with olive oil #2.
  9. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 375 for 25-30 minutes until the peppers are cooked and filling is hot.

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