Stuffed Peppers with Chipotle Tomato Sauce

6 Bell Peppers

1 pound Ground Beef (90/10)

1/2 cup chopped Onion

2 Garlic Cloves, chopped

1/2 cup Cilantro, chopped

1/4 cup Green Onion, chopped

1 1/2 cups cooked Quinoa 

1/4 cup Low Fat Sour Cream

2 tablespoons Olive Oil

Salt, Pepper, to taste

Cut off top of peppers and reserve them; scoop the seeds out and white membranes.

Preheat a skillet to medium-high heat, add one table spoon of olive oil.  Saute onions for 2-3 minutes, add ground beef.  Season with salt and pepper, and saute for about 8-10 minutes.  Turn the heat off.  Add garlic, cilantro, green onion, quinoa, and sour cream.  Adjust seasoning as needed.

Preheat an oven to 425 degrees F.

Stuff peppers with beef-quinoa mixture; cover with the pepper tops.  Arrange stuff peppers in a baking dish.  Brush them with the rest of the oil.  Cover with some foil and bake for about 30 minutes.  Turn on a broiler.

Uncover the peppers and cook for another 2 minutes, until tops are golden brown.

Serves 4-6

To serve:  Scoop some Chipotle-Tomato Sauce on the bottom of a plate and place Stuffed Pepper in the center.

Chipotle-Tomato Sauce

2 pounds Tomatoes, halved

1 Sweet Onion, chopped into large pieces

5 Garlic Cloves

1 tablespoon Extra Virgin Olive Oil

2 Chipotle Adobe Peppers, plus 2 tablespoons of Liquid

1/2 cup Cilantro, chopped

Salt, Pepper to taste  

Preheat an oven to 400 degrees F.  Arrange tomatoes, chopped onion, and garlic cloves on a baking sheet.  Season with salt and pepper, and drizzle with olive oil.  Bake for 30 minutes.  Let it cool for about 15 minutes.  In food processor, blend roasted veggies.  Add cilantro and adobe peppers.  Blend together for another minute.  Adjust seasoning as needed.  

Preheat a skillet to low heat.  Transfer the sauce into a skillet and warm it up while peppers are baking.

*Can be made a day ahead.  Just warm up the sauce in a skillet before serving.