Beef and quinoa stuffed peppers

My roommate in college was the one who got me into fitness and nutrition. (Now he's a registered power lifter and Certified Strength and Conditioning Coach in Virginia.) At dinner, he used to make fun of me if I didn't finish everything on my plate.  That has kind of stuck with me and now I'm a consistent member of the clean plate club.  

This little guy has everything you want right in its own little bowl. The best part? You get to eat the bowl.  Talk about being part of the clean plate club.

1 lb Lean Ground Beef (92/3)
3 Large Green Bell Peppers
1 cup (dry) cooked Quinoa (Again, I cook mine in chicken stock for flavor)
1/2 Onion (diced)
1 tsp dried basil
1 tsp dried oregano
salt and pepper to taste
1/2 jar tomato sauce
1/4 cup low fat mozzarella cheese (optional)

Preheat the oven to 350° F

Sauté the onion in a tsp olive oil until soft.  Add the ground beef,  and spices.  Brown the ground beef until there is no longer any pink.  Drain and add in quinoa.  Cook for a minute or two to let the quinoa absorb the flavor.

Cut the tops off the bell peppers, cut out the white membrane and rinse out the seeds. 

Stuff the peppers with the beef mixture, top with tomato sauce, and bake in a baking pan for 20-30 min. Add a little cheese and bake for another 5 minutes.

I ate mine tonight with half of a sweet potato.

Nutritional Information
Serving Size: 1 stuffed pepper

Calories: 345
Fat: 8g
Carbs: 43g
Protein: 26g

Look Trey, clean plate club!