Easy Beef Stuffed Peppers

Ingredients

• 2 tablespoons olive oil (plus additional for drizzling)
• 1 medium onion (minced)
• 1 to 2 chilis (seeded and minced)
• 1 1/4 pounds ground beef
• 6 ounces sun-dried tomatoes (chopped)
• 4 ounces dry quinoa or brown rice
• 2 1/4 cups dairy-free gluten-free beef stock or chicken stock
• Glass of red wine (two if the chef wants one!)
• 4 bay leaves
• Sea salt (to taste)
• Freshly ground black pepper (to taste)
• 6 medium-size bell peppers (cored)

Instructions

1. 1

   Heat the oil in a heavy skillet over medium heat. Add the onions and chilis and cook for 3 to 4 minutes. Add the beef, and continue to sauté for 3 minutes.

2. 2

   Add the tomatoes, quinoa or rice, stock, glass of wine, and bay leaves. Bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 20 minutes. Remove from the heat and let it sit for 5 minutes.

3. 3

   Season the ground beef mixture to taste with salt and pepper.

4. 4

   Preheat your oven to 375°F/190C/Gas mark 5.

5. 5

   Stuff the bell peppers with the beef mixture, and drizzle with more olive oil.

6. 6

   Bake the stuffed peppers for 25 for 30 minutes, or until the peppers are tender.