Cabot recently released their new line of farmers’ legacy collection of aged cheddar cheese.
Look at those awesome prizes! One of the prizes is a trip to Smuggler’s Notch Resort. I will actually be there in September to attend the Blog Brulee. Have you heard the buzz about #blogbrulee yet? Don’t worry I will give you the full scoop soon.
Anyway, back to the recipe contest. I wanted to try the white oak cheddar in my lightened up stuffed pepper recipe. Why choose the white oak? It is described as oaky and buttery. I lighted up my stuffed peppers by using very lean beef (without the fat content can become dry) and kept the recipe very simple, but wanted to keep a rich indulgent flavor.
Traditionally, stuffed pepper recipes call for beef and rice. I swapped out rice for quinoa to incorporate whole grains and a little extra protein punch!
I served these peppers with green beans on the side for a complete satisfying meal.
- 4 large bell peppers
- 1 lb ground beef, 96% lean
- 2 tbsp, onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 (15 oz) can fire roasted diced tomatoes
- 1 cup Cabot white oak cheddar, shredded
- Cut a thin slice on the top each bell pepper to remove top stem of the pepper. Remove seeds and membranes inside. Cut a thin slice from bottom of each pepper to help the peppers stand up. Bring a large pot of water to a boil. Add the peppers and cook for about 2 minutes; drain.
- In a large skillet sauté onions and garlic until translucent. Add the beef and cook for about 8-10 minutes until browed; drain. Return beef back to the pan and add the quinoa and fire roasted tomatoes; cook until heated through. Stir in ¾ cup of cheese.
- Heat oven to 350°F.
- Stuff peppers with beef mixture. Stand peppers upright in baking dish.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake another 15 minutes longer or until peppers are tender. Sprinkle with remaining cheese.
What would you make with one of the three new farmers’ legacy collection aged cheddar cheeses?