I don’t think the simple name of this recipe does it justice. Yes, they are beef stuffed peppers, but they are also layered with rich flavor. Each colorful bell pepper is filled with quinoa or brown rice that’s simmered in olive, stock, and red wine, and spiked with chilis and sun-dried tomatoes. It’s a dish that’s easy enough for a weeknight, but worthy of a more formal dinner.
This recipe was shared with us from the November 2007 issue of Foods Matter.
Special Diet Notes: Beef Stuffed Peppers
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.
For vegan and vegetarian stuffed peppers, use vegan ground meat alternative.
- 2 tablespoons olive oil, plus additional for drizzling
- 1 medium onion, minced
- 1 to 2 chilis, seeded and minced
- 1¼ pounds ground beef
- 6 ounces sun-dried tomatoes, chopped
- 4 ounces dry quinoa or brown rice
- 2¼ cups dairy-free gluten-free beef stock or chicken stock
- Glass of red wine (two if the chef wants one!)
- 4 bay leaves
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 6 medium-size bell peppers, cored
- Heat the oil in a heavy skillet over medium heat. Add the onions and chilis and cook for 3 to 4 minutes. Add the beef, and continue to sauté for 3 minutes.
- Add the tomatoes, quinoa or rice, stock, glass of wine, and bay leaves. Bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 20 minutes. Remove from the heat and let it sit for 5 minutes.
- Season the ground beef mixture to taste with salt and pepper.
- Preheat your oven to 375°F/190C/Gas mark 5.
- Stuff the bell peppers with the beef mixture, and drizzle with more olive oil.
- Bake the stuffed peppers for 25 for 30 minutes, or until the peppers are tender.