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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 1 pound ground beef (or alternative protein) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 can (14.5 oz) diced tomatoes, undrained - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup shredded cheese (cheddar, mozzarella, or your favorite) - 2 teaspoons cumin - 1 teaspoon paprika - 1 teaspoon chili powder - Salt and pepper to taste - Olive oil for cooking - Fresh cilantro or parsley for garnish (optional)

Cheesy Beef and Quinoa Stuffed Peppers

Discover a colorful and nutritious meal with Cheesy Beef and Quinoa Stuffed Peppers. This recipe combines hearty ground beef, protein-packed quinoa, and fresh vegetables for a dish that’s both satisfying and visually appealing. Each pepper is loaded with flavor and topped with melted cheese, offering a creamy finish. Perfect for any dietary preference, simply swap the beef for turkey or plant-based alternatives. Elevate your dinner with this delicious and versatile meal!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups beef broth (or water)

1 pound ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup black beans, rinsed and drained (optional)

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheddar cheese (divided)

1 cup diced tomatoes (fresh or canned)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and beef broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is fluffy and all the liquid is absorbed. Set aside.

    Cook the Beef Mixture: In a large skillet over medium heat, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

      Add Ground Beef: Increase the heat to medium-high and add the ground beef. Cook until browned and fully cooked through, breaking it up with a spoon as it cooks. Drain any excess fat.

        Season the Mixture: Add cumin, paprika, chili powder, salt, and pepper to the beef, stirring to combine. Next, add the cooked quinoa, black beans (if using), corn, and diced tomatoes. Stir until everything is well mixed and heated through. Remove from heat and gently fold in half of the shredded cheddar cheese.

          Prepare the Peppers: While the beef mixture cools slightly, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly grease a baking dish.

            Stuff the Peppers: Spoon the beef and quinoa mixture into each bell pepper, packing it down gently to fit as much as possible. Place the stuffed peppers upright in the prepared baking dish.

              Top with Cheese: Sprinkle the remaining shredded cheddar cheese on top of each stuffed pepper.

                Bake the Peppers: Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                  Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro or parsley if desired.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4