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In the realm of wholesome and satisfying meals, Colorful Quinoa & Beef Stuffed Peppers stand out as a delightful option that caters to a variety of dietary preferences. This dish elegantly marries the rich flavors of lean ground beef with the nutty, tender texture of quinoa, all enveloped by the sweet crunch of colorful bell peppers. The result is not only a feast for the eyes but also a powerhouse of nutrition, making it an ideal choice for families, meal preppers, or anyone seeking a hearty yet healthy dinner option.

One-Pan Beef and Quinoa Stuffed Peppers

Discover the vibrant flavors of Colorful Quinoa & Beef Stuffed Peppers, a nutritious and satisfying meal perfect for any occasion. This recipe combines lean ground beef with fluffy quinoa and colorful bell peppers, packed with essential nutrients. Easy to customize, these stuffed peppers are ideal for families or meal prepping. Enjoy a dish that not only pleases the palate but is a feast for the eyes, making it a delightful centerpiece for your dinner table!
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Ingredients
  

4 medium bell peppers (any color)

1 lb ground beef (preferably lean)

1 cup quinoa, rinsed

2 cups vegetable or beef broth

1 small onion, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon dried oregano

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Prepare the Base: In a medium saucepan, add the rinsed quinoa and broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Once done, fluff with a fork and set aside.

      Sauté the Vegetables: While the quinoa is cooking, heat a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.

        Cook the Beef: Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain any excess fat from the skillet.

          Mix in Spices and Tomatoes: To the beef, add the diced tomatoes (with their juices), smoked paprika, cumin, oregano, salt, and pepper. Stir well to combine and let it simmer for 5 minutes.

            Combine with Quinoa: Once the beef mixture is cooked, add the fluffed quinoa to the skillet. Stir until well combined and adjusted with more salt/pepper as needed.

              Prepare the Bell Peppers: While the mixture is cooling slightly, cut the tops off the bell peppers and remove the seeds. Arrange them upright in a baking dish.

                Stuff the Peppers: Spoon the quinoa and beef mixture into each bell pepper, packing it down gently. Top each pepper with a generous amount of shredded cheese.

                  Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                    Garnish and Serve: Once cooked, take the peppers out of the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving.

                      Prep Time, Total Time, Servings: 15 mins | 55 mins | 4 servings