Stuffed Peppers with Cheese

Stuffed Peppers with Cheese

Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total: 1hr 30 mins

Serves: 4

Ingredients
1 Jar (700ml) Tomato Basil Pasta Sauce (divided)
1 lb Lean Ground Beef
4 Komienski Bell Peppers
1 cup Grated Gouda or Feta Cheese
1 cup Cooked Quinoa
1 tbsp Extra Virgin Olive Oil
3 tbsp Chopped Fresh Basil
2 tsp Dried Oregano
¼ tsp salt
¼ tsp pepper
¼ cup pine nuts

Directions
In a 9 x 13-inch baking dish, spread half the jar of tomato sauce and set aside.  In a large skillet heat oil over medium-high heat.  Add beef, oregano, salt, pepper and cook breaking up meat until browned.  Add the rest of the tomato sauce and bring to a simmer.  Stir in quinoa & pine nuts; remove from heat.  Stir in fresh basil.

Halve peppers and clean out seeds and core. Place in baking dish and fill each pepper with beef mixture.  Top with cheese.  Cover with foil and bake in preheated oven at 375 degrees F (190 C) for 45 minutes.  Remove foil and cook for another 10-15 minutes until cheese is golden.  Serve and enjoy!

Nutrition Facts: (per serving of 2 pepper halves)
530 calories; 31g total fat; 840mg sodium; 28g carbohydrates; 37g protein, 3g fibre, 11g sugars.