This past weekend, I spent a lot of time getting cozy with nature and this book. And even though there was a seemingly quotable line on every page, there was one quote in particular that resonated with me – “The right constraints can lead you to your very best work”.
I haven’t yet addressed why the past 50 days have been filled with gluten-free and dairy-free recipes, because I had {still have} hopes that it was irrelevant. My intention isn’t to deliver good gluten/dairy free recipes, it is to deliver delicious recipes. Period.
And to circle back around to the above referenced quote, I can’t help but believe that these constraints are creating a better FoodFash.
So today I bring you another delicious recipe: orange peppers {turned yellow in the oven} stuffed with cubed sirloin, quinoa, and some staple stuffed-pepper veggies.
Using cubed sirloin and quinoa gave this dish texture and prevented the mush that is so commonly associated with traditional stuffed peppers. The onions, tomatoes, and garlic provided the bulk of the flavor. And the bell pepper, well the bell pepper provided the most photogenic bowl ever {and some additional flavor as well}.
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Sirloin & Quinoa Stuffed Peppers
By Published: July 22, 2014
- Yield: 3 peppers (3 Servings)
This past weekend, I spent a lot of time getting cozy with nature and this book. And even though there was a seemingly quotable line …
Ingredients
- 1/2 cup quinoa rinsed
- 1 cup water
- 3 bell peppers tops chopped off and seeds removed
- 12 ounce sirloin steak fat trimmed and cubed
- 1/2 yellow onion chopped
- 3 cloves garlic crushed
- 3 roma tomatoes chopped
- salt & pepper to taste
- 1/4 cup water
Instructions
- Let cool for 10 minutes and serve.
- In a small saucepan, bring 1 cup of water and quinoa to a boil.
- Reduce heat to low, cover, and cook for 15 minutes.
- While quinoa is cooking, heat olive oil in a sauté pan over medium heat.
- Add onions and garlic and cook, stirring occasionally, for 5 minutes or until onions start to be translucent.
- Add cubed sirloin and cook, stirring occasionally, for another 5 minutes.
- Add tomatoes and cook, stirring occasionally, for another 5 to 7 minutes.
- Add cooked quinoa to the beef mixture and stir.
- Add salt and pepper to taste.
- Stir in remaining 1/4 cup of water.
- Lightly coat bell peppers with olive oil and set in casserole dish.
- Fill peppers with beef mixture and bake for 30 minutes.
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