Quinoa & Beef Stuffed Peppers
High in fibre and flavour, these colourful gems can be served easily as an entrée or a side dish.
- Preheat oven to 375°F (190°C ). Cook quinoa according to package directions; set aside. Halve each pepper lengthwise,leaving stems intact. Remove and discard seeds.
- In a large nonstick skillet,heat oil over medium-high heat; sauté beef for 5 minutes or until browned. Add celery,onion and zucchini; cook for 5 minutes or until softened.
- Whisk soup with milk; set aside 1/2 cup (125 mL). Stir remaining soup mixture into skillet; bring to simmer. Add tomatoes; cook,stirring often,for about 10 minutes or until sauce is thickened and vegetables are tender. Add quinoa and toss to combine.
- Divide quinoa mixture evenly among pepper halves. Spoon reserved soup mixture over top and sprinkle with Parmesan. Bake for 30 minutes; broil for about 3 minutes or until tops are golden brown.
Make these peppers extra cheesy by stirring 1 cup (250 mL) shredded Italian cheese blend into beef mixture before spooning into peppers.
Recipe Made With
CAMPBELL'S® Condensed Cream of Celery Soup
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