Monday, March 18, 2013

Venison & Quinoa Stuffed Peppers

My wife surprised me with these for dinner the other day, and they were AWESOME!  

She also saved the recipe so that I could share it with all of you.

"What you will need
  • 2 Bell Peppers (recipe makes a lot of filling, I made two peppers and will use the leftovers to make a small casserole or shepherds pie)
  • 1 cup Village Harvest Quinoa
  • 2 cup water
  • 1 Tablespoon Coconut Oil
  • 1 lb Ground Venison (or ground beef, chicken, turkey)
  • 14oz (or 1 small can) Diced Tomatoes (preferably fresh diced tomatoes - but whatever you have on hand)
  • 1/2 cup shredded cheese of your choice (I used Mozz)

Pre-heat oven to 350 degrees Fahrenheit. Remove stem and seeds from peppers. Grease glass dish with olive oil and season with salt, pepper and garlic powder. Use basting brush to brush olive oil mixture onto peppers, and pop them in the oven until your stove-cooking is done, this speeds up the process a bit.

Put dry quinoa and water in a pot, bring to a boil. Once boiling, simmer for about 20 minutes or until done (I simmer with the top on). 

Saute ground venison with coconut oil (it is so lean it produces almost no juice) until done. You can season with any seasonings you prefer. Add tomatoes, or whatever else you want (corn, black beans, anything!) and add cooked quinoa. Add .5 cup shredded cheese to meat mixture.

Remove peppers from over and stuff with filling. Top with some shredded cheese if you'd like, and place them back into the oven until peppers are at your desired tenderness, and the cheese is melted and browned on top.


 I hope you ENJOY these as much as I did!

+Wesley Claytor 

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