Description
These stuffed bell peppers with quinoa and beef are a wholesome, satisfying dish perfect for weeknight dinners or meal prep. The tender bell peppers are filled with a flavorful mixture of quinoa, seasoned beef, vegetables, and spices, creating a balanced meal that’s high in protein and fiber. This recipe is a delicious way to enjoy a colorful and nutritious dish that will please the whole family. Perfect for fans of healthy comfort food, these stuffed peppers are both hearty and easy to make.
Ingredients
Scale
- 6 large bell peppers (any color)
- 1 lb (450 g) lean ground beef
- 1 cup cooked quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice off the tops of the bell peppers and remove the seeds and membranes. Lightly drizzle the insides with olive oil and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until softened.
- Add ground beef and cook until browned, breaking it into small pieces. Drain excess fat if needed.
- Stir in diced tomatoes, cooked quinoa, cumin, smoked paprika, salt, and pepper. Let the mixture simmer for 5 minutes.
- Stuff the peppers with the beef and quinoa mixture, pressing gently to pack the filling. Top with shredded cheese.
- Place the stuffed peppers upright in a baking dish. Add 1/4 cup of water to the bottom of the dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian option, substitute the ground beef with black beans or lentils.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Baking