Stuffed Peppers With Gouda

Prep time:20 min
Total time:1 hr 30 min

Serves 4


1 jar (700mL) Longo’s Tomato Basil Pasta Sauce, divided

1 tbsp Longo’s Extra Virgin Olive Oil

1 lb lean ground beef

2 tsp Longo’s Dried Oregano Leaves

1/4 tsp each salt and pepper

1 cup cooked Longo’s Quinoa

1/4 cup Longo’s Pine Nuts

3 tbsp chopped fresh Longo’s Basil

4 bell peppers (red, orange, yellow or green)

1 cup grated Black Diamond Gouda Cheese


  • Spread half the jar of tomato sauce in a 13 x 9-inch baking dish; set aside.
  • Heat oil in large nonstick skillet over medium- high heat. Cook beef, oregano, salt and pepper, breaking up meat, until browned. Add remaining tomato sauce and bring to a simmer. Stir in quinoa and pine nuts; remove from heat. Stir in basil.
  • Halve peppers and clean out seeds and core. Fill each pepper with beef mixture and top with cheese. Place peppers in baking dish and cover with foil.
  • Bake in preheated 375°F oven for 45 minutes. Remove foil and cook for 15 minutes or until cheese is golden.
  • Serve peppers with sauce.
  • To stuff whole peppers

Nutritional Information

Per serving: 530 calories
  • Protein 37g
  • Fibre 3g
  • Fat 31g
  • Sugar 11g
  • Carbs 28g
  • Sodium 840mg