Stuffed Pepper with a Chipotle Tomato Sauce topped with Pesto

Quinoa is replacing the rice in this to make it a little healthier. The chipotle sauce and pesto combination is so delish

Ingredients

1lb Ground Beef

1T Cumin

1T Chili

1/2T Smoked Paprika

1/2T Garlic Powder

1t Red Pepper Flakes

Salt & Pepper

4-6 Bell Peppers

1c Cooked Quinoa

1 Onion

1 Can corn

1/2c Cheese (optional)

Sauce

15oz Tomato Sauce

3T Chiptole Sauce from can of Adobo Peppers

1t Onion Powder

1t Garlic Powder

1/2T Italian Seasoning

2t Basil

Salt & Pepper

Directions

1. Cook quinoa according to the package and set aside.

2. Add oil to a pan on medium heat. Add Onion and cook 5 minutes. Add ground beef and spices and cook until beef is brown. Remove any liquid. Add quinoa and mix.

3. Set oven to 350 and cut the tops off of the peppers. Clear the inside seeds and set them on a baking sheet.

4. Make the sauce. Throw all of the ingredients in a pan and cook for about 10 minutes. Just so the flavors combine! Add half of the sauce to beef pan and mix. Now add the filling to the peppers. You can top with cheese if you are using.

5. Bake 10 minutes, until the peppers are soft.

6. Top with more sauce and pesto!

*Makes 4-6