Cut tops off peppers; remove and discard seeds. Fill peppers with meat mixture; place in shallow baking dish. Top with pasta sauce.
Bake 50 min. to 1 hour or until meat mixture is done (160ºF).
Substitute cooked long-grain brown rice for the quinoa.
A good source of vitamin C, the peppers make the perfect edible cups for this delicious ground beef and quinoa filling. And as a bonus, this quick-to-fix meal is low in calories and sodium.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.