Ingredients
1 can (14-1/2 ounces) diced tomatoes, undrained1 cup water1/2 cup quinoa, rinsed4 large green peppers3/4 pound lean ground beef (90% lean)1 large onion, finely chopped3 teaspoons dried parsley flakes2 teaspoons paprika1/2 teaspoon salt1/4 to 1/2 teaspoon crushed red pepper flakes1/4 teaspoon pepper3 garlic cloves, minced2 cans (8 ounces each) no-salt-added tomato sauce, divided3/4 cup frozen corn, thawed1/2 cup shredded reduced-fat cheddar cheese
Preparation
Preheat oven to 350°. Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes.
Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water, 3-5 minutes. Drain and rinse in cold water; invert onto paper towels.
In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through.
Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers.
Cover and bake until peppers are tender, 30-35 minutes. Sprinkle with cheese; bake until cheese is melted, 5 minutes longer.
