Stuffed Bell Peppers w/ Quinoa & Cheese

Recipe From: Robin Takes 5 Cookbook - adjusted by replacing goat cheese with mozzarella, and replacing rice with quinoa.

Ingredients:

• 8 oz lean ground beef (I used a whole lb.. I bought huge peppers. This makes four)
• 2 tsp olive oil
• 2 tsp onion and herb seasoning (salt-free) (I used Mrs. Dash) - I also used more than 2 teaspoons since I used more meat - eyeball it.
• 1 cup cooked quinoa (follow directions on box to cook) (get pre-washed quinoa in the HyVee Health Market)
• 1/3 cup shredded mozzarella cheese (again, I used more)
• 4 large bell peppers (red, orange, whatever you like)

Directions:

Note: Cook the quinoa first!! It takes about 15 minutes so get this out of the way first.

• Preheat oven to 375 degrees.
• Heat oil in skillet at med-high heat, cook beef and break-up as it cooks. 
• Add seasoning and stir in to coat meat.
• Stir in the quinoa and cheese, cook until the cheese melts. Remove from heat.
• Cut off the stem from the peppers and remove the seeds (rinsing them out usually does this just fine). 
• Spoon the beef mixture into the peppers and arrange onto a pan (layered with parchment paper of course!) 
• Cover with foil and bake for 20 mins. 
• Uncover and bake another 10 ins until the peppers are tender.

Enjoy!

This was some leftovers, re-heated. I just sprinkled some extra cheese on before microwaving!