Quinoa is one of the most protein-rich foods we can eat. It contains almost twice as
much fiber as most other grains. Grass-fed Bison provides nutrient dense, low fat,
low cholesterol meat with as many Omega-3s per serving as salmon. Add them
together and you have a power packed family dinner that looks as pretty as it is good for
you! The beautiful colors of the peppers look like fall on the plate. Think about what
happens when you sit down to eat. One of the first things you notice is how the food
looks. Food that looks good makes us want to taste it. So invite some friends over and
watch how fast people will dig into these Paleo Stuffed Peppers.
- 4 large bell peppers or 5–6 small bell peppers*
- 1 pound ground grass fed beef or bison
- 1 medium sized red onion
- 1 can diced tomatoes (I used no salt added)
- 4 cups of spinach (or 4 handfuls)
- 1/2 cup quinoa, uncooked (or about 1.5 cups cooked)
- 2 teaspoons basil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 1 teaspoon oregano
- salt and pepper to taste
- 1. Preheat oven to 350 degrees.
- 2. Rinse uncooked quinoa in a fine mesh strainer. Add to a pot with 0.75 cups of water. Set to
- high heat, and bring to a boil. Once boiling, turn to low heat and cover. Let cook for 15
- minutes, then remove from heat.
- 3. While quinoa is cooking, add ground beef or bison to a skillet over medium heat. Once beef is
- cooked, drain any grease if necessary. Add red onion, and cook about three minutes to begin
- sauteing. Add spinach, and cook down for about 2 minutes, covering the skillet to help wilt
- spinach. Once spinach is cooked and mixed in, add tomatoes, quinoa and seasonings. Mix
- 4. Grease a 9 x 9 baking pan (or larger if using more peppers). Cut the tops of the bell peppers
- off and de-seed. Set in pan. Fill peppers up with beef mixture.
- 5. Bake for 20 minutes. Cook the last 5 minutes with cheese if you aren't paleo!