Recipes

Stuffed Peppers With Gouda

:20 min

:1 hr 30 min

Serves 4

1 jar (700mL) Longo’s Tomato Basil Pasta Sauce, divided

1 tbsp Longo’s Extra Virgin Olive Oil

1 lb lean ground beef

2 tsp Longo’s Dried Oregano Leaves

1/4 tsp each salt and pepper

1 cup cooked Longo’s Quinoa

1/4 cup Longo’s Pine Nuts

3 tbsp chopped fresh Longo’s Basil

4 bell peppers (red, orange, yellow or green)

1 cup grated Black Diamond Gouda Cheese

•Spread half the jar of tomato sauce in a 13 x 9-inch baking dish; set aside.
•Heat oil in large nonstick skillet over medium- high heat. Cook beef, oregano, salt and pepper, breaking up meat, until browned. Add remaining tomato sauce and bring to a simmer. Stir in quinoa and pine nuts; remove from heat. Stir in basil.
•Halve peppers and clean out seeds and core. Fill each pepper with beef mixture and top with cheese. Place peppers in baking dish and cover with foil.
•Bake in preheated 375°F oven for 45 minutes. Remove foil and cook for 15 minutes or until cheese is golden.
•Serve peppers with sauce.
•TO STUFF WHOLE PEPPERS
•Cut tops off peppers. Slice off some of the bottom of the peppers to stand up. Remove seeds and core of peppers. Stuff with mixture and stand in 8-inch baking dish filled with tomato sauce. Cover and bake for 1 hour, then uncover and bake for 20 minutes or until cheese is melted.

Per serving: 530 calories