Another IIFYM Monday, guaranteed to your taste buds scream in joy!
IIFYM, Macro Monday, 6-19-17, Southwest Beef and Quinoa Stuffed Peppers
Nutritional Facts:
Serving Size: 1 pepperYields: 4 peppersCalories: 390Carbohydrates: 32gProtein: 30gFat: 14gIngredients:•¾ cup quinoa•1 onion•4 green onions•2 cloves garlic•1 lime•1 lb . ground beef•2 red bell peppers•2 yellow bell peppers•2 diced tomatoes•*1/2 cup grated Monterey Jack cheese•2 Tbsp . olive oil•1 ½ tsp . chili powder•1 ½ tsp . cumin•½ tsp . paprika•¼ tsp . cayenne•Salt and pepper*Cheese is optional. Add in 8g fat and 5g protein if usedInstructions:1. Preheat oven to 400 degrees. Boil water and a pinch of salt in a small pot. Once boiling, add quinoa. Cover and cook on low heat for 15-20 minutes.2. Arrange the pepper halves on a baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle with salt and pepper. Bake until softened , 7-10 minutes.3. Meanwhile, heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add onions, green onions and garlic, cook for 4 minutes, until softened.4. Add ground beef and break up as it browns, 3-4 minutes.5. Stir in chili powder, cumin, paprika and cayenne and cook for an additional 30 seconds. Add in tomatoes and let simmer for 5 minutes.6. Stir in cooked quinoa and season with salt and pepper.7. Fill peppers with beef mixture and sprinkle with cheese.8. Bake 10 minutes. Serve with lime wedges on the side.
