Beef and Quinoa Stuffed Pepper Recipe

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In honor of National Nutrition Month and Read Across America Day (tomorrow, March 2nd), we are offering you excerpts from our book, The Physique 57 Solution, including the story behind Physique 57, one of our signature exercises and a delicious recipe to help you get started on living a healthier lifestyle!

Our fitness technique is designed to systematically sculpt and lengthen your muscles to create a beautiful, lean body. Now, in The Physique 57 Solution, this groundbreaking workout is combined with an effective meal plan to create a two-week program that will help you lose up to 10 inches and drop pounds quickly.

You can read an excerpt from the books’ Introduction here.

To keep your taste buds happy as well as your flattering physique, try our Beef and Quinoa Stuffed Pepper recipe, complete with a vegetation option!

This simple dish makes a lovely presentation, and it is the perfect choice if you’re cooking for company. Instead of using store-bought Worcestershire sauce, which is loaded with sodium and artificial ingredients, we use anchovies and tamari to provide the same kind of kick and impart a wonderful depth of flavor. Makes 2 Servings.

Acute pain in a neck at the young women.


Image credits: Laura Chung from MissButtercup.com 

Ingredients

1 pound 85-90% lean ground beef (for a vegetarian alternative substitute 1 pound chopped tempeh for the beef. Preparation is the same , except that you should brown the tempeh in 1 tablespoon olive oil)
4 medium-size green, red, orange, or yellow bell peppers
½ cup cooked quinoa
1 can (15 ounces) tomato sauce, divided
1 tablespoon tamari
2 cloves garlic, grated
¼ cup finely chopped yellow onion
2 anchovies, mashed into a paste (for a vegetation alternative substitute 1 dash hot sauce and 1 rounded teaspoon ground kelp)
Sea salt and freshly ground black pepper to taste
1 tablespoon Italian seasoning
1 tablespoon chopped fresh parsley, for garnish

Directions

Preheat the oven to 350 degrees. In a skillet over medium heat, cook the beef until it is evenly browned, and then season with a pinch of sea salt.

Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange the peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

In a bowl, mix the ground beef, cooked quinoa, half the tomato sauce, tamari, garlic, onion, anchovy paste, sea salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake 1 hour in the preheated oven or until the peppers are tender.

We hope you enjoy this as much as we do!
 
Like what you see (and taste)? Purchase The Physique 57 Solution here.

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