Quinoa & Beef Stuffed Peppers Recipe

Name: Quinoa & Beef Stuffed Peppers
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Yield: 6 servings
Ingredients: 1/2 cup quinoa 6 multicolored bell pepper (green, red, yellow) 1 tbsp canola oil 1 lb lean ground beef 4 celery 1 onion 1 zucchini 1 can CAMPBELL'S® Condensed Cream of Celery Soup 3/4 cup milk 1 cup grape tomatoes 1/4 cup Parmesan cheese

Ingredients

1/2 cup quinoa
6 multicolored bell pepper (green, red, yellow)
1 tbsp canola oil
1 lb lean ground beef
4 celery
1 onion
1 zucchini
1 can CAMPBELL'S® Condensed Cream of Celery Soup
3/4 cup milk
1 cup grape tomatoes
1/4 cup Parmesan cheese

PREP TIME 20m	COOK TIME 33m	TOTAL TIME 53m
YIELD 6 servings

Instructions

Preheat oven to 375°F (190°C ).
Cook quinoa according to package directions; set aside.
Halve each pepper lengthwise,leaving stems intact.
Remove and discard seeds.
In a large nonstick skillet,heat oil over medium-high heat; sauté beef for 5 minutes or until browned.
Add celery,onion and zucchini; cook for 5 minutes or until softened.
Whisk soup with milk; set aside 1/2 cup (125 mL).
Stir remaining soup mixture into skillet; bring to simmer.
Add tomatoes; cook,stirring often,for about 10 minutes or until sauce is thickened and vegetables are tender.
Add quinoa and toss to combine.
Divide quinoa mixture evenly among pepper halves.
Spoon reserved soup mixture over top and sprinkle with Parmesan.
Bake for 30 minutes; broil for about 3 minutes or until tops are golden brown.