Carb-Wise: Ground Beef Cheesy Stuffed Peppers
with Quinoa, Carrots & Peas
Cooking time
30 minutes
Servings
2/4
Calories
720 /serving
Ask and ye shall receive. Sliced in half, oven-softened and gently bronzed, these green peppers are asking for it: they’re ready and willing to accept a delicious filling. So load them up with ground beef stuffing. The meat is browned with garlic and our full-bodied Smoky Cajun spice blend, along with demi-glace for moisture. Work in fluffy white quinoa and strong vegetable content from green peas and carrot matchsticks, and then melt grated aged cheddar over top.
We will send you:
- 250g Ground beef
- 100g Matchstick carrots
- 1 Garlic clove
- 2 Green peppers
- 150g Green peas
- 95g White quinoa
- 30ml Vegetable demi-glace
- 60g Grated aged cheddar
- 8g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Milk, Mustard
You will need:
Medium pot
Large high-sided pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
14 g
Sodium
580 mg
Total Carb
59 g
Sugars
11 g
Protein
45 g
Fibre
11 g
Preparation
Roast the green peppers
Preheat the oven to 450°F. Halve and core the green peppers lengthwise. On a lined sheet pan, toss with a drizzle of oil and S&P. Arrange, cut-sides down, and roast, 10 to 12 min., until softened and browned.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Cook & coat the beef
Meanwhile, mince the garlic. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the beef* and garlic; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the demi-glace and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until coated.
Make the filling
To the pan of beef, add the carrots and peas. Cook, stirring occasionally, 1 to 2 min., until combined. Add the quinoa; stir well.
Prepare & bake the stuffed peppers
When the green peppers have softened, remove from the oven and stuff with the filling. Top with the cheese. Bake, 4 to 5 min., until the cheese has melted.
Plate your dish
Divide the stuffed peppers between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
