Thursday, October 27, 2011

Stuffed Peppers

My husband loves meatloaf. When I say "loves" meatloaf....he can have anything he wants for his birthday. He can go anywhere, order anything or I will make whatever he guessed it, meatloaf at home with all the kids and grand kids is his request. So, now that he is eating low carb along with me (he's lost 20lbs, yeah Mark) he is willing to allow me to tweak my meatloaf a bit. Of course not for the big birthday dinner. Tonight I am taking my basic meatloaf to stuff peppers. Instead of the usual oatmeal I would normally put in my meatloaf, I am replacing it with Quinoa.
Quinoa-the Gold of the Inca's
4-5 peppers (I like red or orange)
1 lb ground chuck or beef
1 1/2 cp cooked Quinoa (I cook it with broth instead of water for more flavor)
1 TBS olive oil
1 Lg rib celery-finely chopped
1/2 med onion-finely chopped
2 garlic cloves-finely chopped
4 oz.crimini mushrooms-trimmed & chopped
1/4 cp fresh flat leaf parsley-chopped
2 TBS Worcestershire
2 Eggs-beat

½ tsp pepper, salt
1Tbs Better than Bullion (or similar)
1/2 cp vegetable or chicken stock (can use water)
¼ cp dehydrated onions
2 tsp granulated garlic
2 tsp granulated onion
Sugar Free Ketchup
Sesame Seeds

Preheat oven to 350°. Cook quinoa according to package. Let cool.
Saute celery, onion, garlic & mushrooms in olive oil just until tender. Let cool. Combine all ingredients except ketchup and sesame seeds and mix well (con, de-bling and use your hands). Cut tops & clean out seeds of peppers. Fill peppers with meat quinoa mixture. Arrange in baking dish. Pour 1 cp wat er or broth in bottom of dish. Bake fore 35-45 minutes depending on pepper size. Baste tops with ketchup and sprinkle with sesame seeds half way through.


  1. Hi Linda, I love your blog, hope you check out my blog and see my new pumpkin protein smoothie.

  2. Thanks Candi....I certainly did check it out. Looks delicious. Makes me want to develope some new tasty sweets. Wish you still had the Tea Room