Quinoa Stuffed Peppers with Goat Cheese Sauce

RecipeImages_rd2 copy_0009_Quinoa Stuffed Peppers With Goat Cheese Sauce

Prep Time 10 MIN

Cook Time 50 MIN

Serves 4


  • 3 cups (750 mL) Hunt’s® Tomato Sauce
  • 4 red peppers
  • Salt and pepper, to taste
  • 1 tbsp (15 mL) olive oil
  • 1 lb (454 g) ground beef
  • 1 onion, chopped
  • 1 cup (250 mL) water
  • 1 cup (250 mL) quinoa
  • Goat's cheese sauce
  • 1 can (369 mL) Hunt’s® Tomato Paste
  • 1 cup (250 mL) milk
  • ½ cup (125 mL) water
  • ½ cup (125 mL) soft goat's cheese
  • Salt and pepper, to taste


  1. Bring a sauce pan of slightly salted water to a boil.
  2. Slice off the top of the peppers; set aside. Remove the pepper seeds. Immerse the peppers in the boiling water and cook for 5 minutes. Drain the peppers and lightly salt the inside.
  3. Heat the olive oil in a large frying pan set over medium heat. Add the beef and onion; cook for 5 minutes. Drain the fat and season with salt and pepper. Add the tomato sauce, water and quinoa. Cover and cook for about 15 minutes, or until the quinoa is tender. Set aside.
  4. Meanwhile, whisk together the tomato paste, milk, water and goat's cheese in a saucepan. Bring to a simmer over medium-high heat. Reduce heat and simmer for 5 minutes. Season to taste with salt and pepper. Pour the sauce into a 12” x 12” oven-proof dish.
  5. Stuff each pepper with the beef and quinoa mixture; place reserved pepper tops back on. Place in the dish with the sauce. Bake in a preheated 375°F oven for 25 minutes.
  6. Serve immediately.

Chef's Tip:

Quinoa is a great substitute for rice, and a very trendy food right now.