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Irresistible Savory Collard Greens & Stuffed Bell Peppers Recipe

Irresistible Savory Collard Greens & Stuffed Bell Peppers Bliss

This Irresistible Savory Collard Greens & Stuffed Bell Peppers recipe offers a delightful blend of nutritious ingredients for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffed Peppers
  • 4 pieces Bell Peppers Choose any color for vibrancy; remove tops and seeds.
  • 1 pound Lean Ground Beef or Turkey Provides a healthy protein source; try turkey for a lighter option.
  • 1 cup Quinoa Nutritional base full of protein; rinse before cooking.
For the Collard Greens
  • 1 bunch Collard Greens Packed with vitamins A, C, and K; rinse and chop before use.
  • 1 medium Onion Finely chop and sauté for maximum flavor.
  • 2 cloves Garlic Freshly minced provides an aromatic touch.
For Cooking
  • 2 tablespoons Olive Oil Perfect for sautéing; can be substituted with avocado oil.
  • 2 cups Vegetable Broth Opt for low-sodium versions to keep it healthy.
  • Salt Adjust to personal taste.
  • Pepper Adjust to personal taste.
Optional for Spice
  • 1/2 teaspoon Cayenne Pepper Adjust according to your heat preference.

Equipment

  • Medium saucepan
  • Skillet
  • Baking dish
  • Knife
  • Cutting board

Method
 

How to Make Irresistible Savory Collard Greens & Stuffed Bell Peppers
  1. Rinse the collard greens under cold water, trim off the tough stems, and chop the leaves into bite-sized pieces.
  2. Set your oven to 350°F (175°C).
  3. Slice off the tops of the bell peppers and remove the seeds gently.
  4. In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
  5. Heat olive oil in a skillet over medium heat. Add finely chopped onions and minced garlic, sautéing until fragrant.
  6. Add the chopped collard greens to the skillet. Cook for about 5 minutes until they wilt down. Season with salt and pepper.
  7. In a large mixing bowl, stir together the cooked quinoa, sautéed greens, and your choice of ground meat.
  8. Generously fill each bell pepper with the quinoa-meat mixture, pressing it down gently.
  9. Cover the baking dish with foil and bake for 30 minutes.

Nutrition

Serving: 1stuffed pepperCalories: 280kcalCarbohydrates: 35gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 350mgPotassium: 450mgFiber: 8gSugar: 3gVitamin A: 1200IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

Optional: Top with shredded cheese before baking for an extra creamy touch.

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