The Unstuffed Bell Peppers

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The Unstuffed Bell Peppers

Recipe Makes 8 Servings. Each Serving Is:










  • 1000 g uncooked, Extra Lean Ground Beef
  • 750 g Tri-Colour Bell Peppers, chopped (fairly big pieces)
  • 200 g Carrots, diced
  • 200 g Celery, diced
  • 200 g Red Onion, diced
  • 680 ml (1 large can) Tomato Sauce
  • 746 ml (1 large can) Diced Tomatoes
  • 400 ml Beef Broth
  • 1 Tbsp Minced Garlic
  • 1 cup Uncooked Quinoa
  • 1.5 Tbsp Chili Powder
  • 1.5 tsp Basil
  • 1 tsp Fennel Seed
  • 1 tsp Paprika
  • 1/2 tsp cumin
  • 1 tsp vinegar
  • 1 tsp sugar
  • Salt/pepper to taste
  • Optional: Shredded Parmesan on top


1. In a large frying pan cook lean ground beef until lightly browned (you don’t have to fry it until fully cooked). Add garlic for the last few minutes of frying.
2. Add all ingredients to slow cooker except quinoa. Stir together and set on high for 3.5 hours.
3. Add the uncooked quinoa for the last 45-60 minutes.
4. Optional: mix in or add shredded Parmesan before eating.

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