Stuffed Peppers

• 3/4 lb extra lean ground beef
• 1 clove garlic, minced
• 1/4 onion, chopped
• 1 tsp garlic powder
• 1 tsp ground cumin
• salt
• 3 large bell peppers
• 1 cup fat free chicken broth
• 1/2 cup no salt added tomato sauce
• 3/4 cup dry quinoa
• 1 1/2 handfuls shredded reduced fat cheese

Preheat the oven to 350.

Prepare the quinoa according to package directions. It should take about 15 minutes.

Heat a skillet with EVOO (about one turn of the pan) on medium heat. Add the garlic and onions and sautee for about two minutes. Add the beef and season with garlic powder, salt and cumin. Brown the meat and cook through.

Add the tomato sauce and half the chicken broth to the meat. Stir to combine and let simmer for a few minutes. Add the quinoa and give a quick stir.

While the quinoa and beef are cooking, cut the peppers in half and scoop out the guts.

When the beef/quinoa mixture is combined, spoon into the pepper halves. Spray a baking dish with cooking spray and add the peppers so that none are touching. Pour the remaining chicken broth in the bottom of the dish.

Cover tightly with aluminum foil and bake 30 minutes. When the peppers have finished cooking, sprinkle the cheese over the beef mixture, about one healthy pinch per pepper.

Adapted from skinnytaste.com.