Description
Collard greens and stuffed bell peppers filled with quinoa and meat create a deliciously vibrant dish that?s perfect for family gatherings or weeknight dinners. This recipe combines nutritious collard greens with savory, colorful bell peppers, packed with hearty quinoa and lean meat. Each bite offers a delightful blend of flavors and textures, making it a satisfying meal that nourishes both body and soul.
Ingredients
Scale
- 1 bunch collard greens (about 10 oz), rinsed and chopped
- 4 large bell peppers (any color), tops removed and seeds discarded
- 1 cup quinoa, rinsed
- 1 lb lean ground beef or turkey
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Cayenne pepper (optional)
Instructions
- Rinse collard greens under cold water, trim tough stems, and chop.
- Preheat oven to 350?F (175?C). Prepare bell peppers by slicing off the tops and removing seeds.
- In a saucepan, combine quinoa and vegetable broth; bring to a boil. Reduce heat to simmer for 15 minutes until fluffy.
- Heat olive oil in a skillet over medium heat. Saut? onions and garlic until fragrant (about 2 minutes).
- Add collard greens to the skillet, cooking until wilted (approximately 5 minutes). Season with salt and pepper.
- In a bowl, mix cooked quinoa with saut?ed collard greens and ground meat until well combined.
- Stuff each bell pepper generously with the mixture and place in a baking dish. Bake for 30 minutes until tender.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper (approx. 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg