1/2lbground meat— ( I used meatloaf meat - a mix of ground pork and beef)
1small onion— , chopped
1medium carrot— , chopped
1cupHunt's canned diced tomatoes
1cupcorn - canned or frozen— (thawed)
2cupsquinoa cooked in broth
salt and pepper to taste
1tbspfresh chopped parsley + more for garnishing
shredded cheese of your choice for garnishing
Preheat oven to 350F.
Wash peppers, cut the tops and remove cores. Arrange on a baking dish. Season with salt and pepper.
Heat 1 tbsp oil in a medium skillet over medium heat and cook ground meat for 3-4 minutes, until no longer pink. Add onion and cook for another 2-3 minutes, stirring frequently. Add carrot and tomatoes. Cook for 5-7 minutes, until vegetables are no longer pink and liquid from the tomatoes has evaporated. Stir in quinoa and corn. Add parsley. Season with salt and pepper to taste.
Using a spoon mixture into the cavities of the peppers. Cover with foil and place in the oven. Cook for 30-35 minutes, until peppers are soft. Sprinkle with cheese and fresh chopped parsley.
TIP: You can boil peppers for 2-3 minutes, before you stuff them, to ensure that they are tender and can be peeled easily.