Gourmet Gluten-Free American Lunch: Mouthwatering Steak & Quinoa Stuffed Bell Peppers with Garlic Herb Butter

Allergens

Gluten (in the original recipe, but made gluten-free) - Dairy (for those sensitive to lactose or casein)

Ingredients

• 6 large bell peppers (assorted colors)
• 2 cups cooked quinoa
• 1 lb steak, thinly sliced and diced
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste Garlic Herb Butter:
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh basil, chopped
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds.
2. In a large skillet, sauté the steak with half of the garlic until cooked through. Season with salt and pepper. Set aside.
3. In a separate bowl, combine the quinoa, steak, cherry tomatoes, red onion, parsley, and Parmesan cheese. Mix well.
4. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
5. Prepare the garlic herb butter by combining the softened butter, remaining garlic, parsley, chives, basil, salt, and pepper.
6. Top each stuffed bell pepper with a generous dollop of garlic herb butter.
7. Bake for 25 30 minutes or until the peppers are tender. Serve immediately.

Chef’s Insight

The secret to this dish is using a variety of colorful bell peppers and fresh herbs for visual appeal. - Allow the quinoa to cool slightly before mixing it with the other ingredients for the best texture.

Notes

Use a mix of red, yellow, and orange bell peppers for an appealing presentation.