Stuffed Peppers [0000214]

Ingredients:

4 large bell peppers, halved and seeds removed
1 pound ground beef or turkey
1 cup cooked quinoa
1 can (14 oz) diced tomatoes, drained
1 cup shredded cheese (cheddar or your choice)
1 teaspoon dried oregano
Salt and black pepper to taste
1/2 cup tomato sauce
Fresh parsley for garnish (optional)
Steps:

Preheat the oven to 375°F (190°C).
Place halved bell peppers in a baking dish.
In a skillet, cook ground beef or turkey until browned. Drain excess fat.
In a large bowl, mix cooked quinoa, diced tomatoes, shredded cheese, dried oregano, salt, and black pepper.
Add the browned meat to the bowl and mix well.
Stuff each bell pepper half with the mixture and place them in the baking dish.
Pour tomato sauce over the stuffed peppers.
Cover with foil and bake for 25-30 minutes. Uncover and bake for an additional 10 minutes until the peppers are tender.
Garnish with fresh parsley if desired.
Serve and enjoy your gluten-free JOC Soups and Stews Stuffed Peppers!