Stuffed Peppers Nicoise
Prep Time
15 MINUTES
Prep Notes
* For ALL VEGGIE OPTION *
You can subsitute cooked lentils for ground sirloin.
Cooking Time
50 minutes
Ingredients
2 Yellow Bell Peppers
2 Red Bell Peppers
1 zucchini diced
1 pound ground sirloin
4 tablespoons good olive oli
1 medium onion minced
2 cloves garlic minced
pinch sea salt
fresh ground pepper
1 tablespoon organic tomato paste ( I preferr buying all my tomatoes in box or glass)
Bunch fresh thyme
1 box tomatos POMI Chopped
1/2 cup cooked quinoa
1 cup goat milk feta
1/2 cup niciose olives
zest of 1 lemon
1/2 parsley chopped
Directions
Preheat oven 375'
Cut peppers in half vertically through the stem, scrape out membrane and seeds. St on baking sheet or shallow baking dish, cut side up.
In a large saute pan on medium high heat add 1 tablespoon olive oil add beef and cook breaking it up with a wooden spoon, cook until browned. (Transfer to a papertowel line plate)
In the same pan add 2 tablespoon olive oil stir in onion and garlic saute until soften about 3 minutes than add zucchinni pinch sea salt and pepper cook for about 5 minutes. Add tomato paste stir constantly for 2 minutes. Add 1 cup water scraping up brown bits add in browned meat pinch sea salt and chopped tomatoes and fresh thyme. Reduce to brisk simmer stir in quinoa cook until most of liquid is absorbed 10-12 mintues. Remove from heat
Stir in 3/4 cup feta, the olives, lemon zest and parsely mix to combine. Divide mixture among peppers top with remaining feta cover with foil for 30 minutes than remove foil and cook until brown about 20 minutes
Garnish with Parsely