Go Back
In the fast-paced world we live in, finding the time to prepare a nutritious and satisfying meal can often feel like a challenge. Enter the Quick Beef and Quinoa Stuffed Bell Peppers, a dish that beautifully marries convenience with health. This recipe showcases the vibrant colors of fresh bell peppers filled with a savory mixture of ground beef and protein-packed quinoa, creating a meal that is not only visually appealing but also packed with flavor. Whether you're cooking for a busy weeknight dinner or looking to impress guests with a gourmet experience, these stuffed bell peppers are sure to become a staple in your kitchen.

Quick Beef and Quinoa Stuffed Bell Peppers

Discover a delicious and nutritious meal with Quick Beef and Quinoa Stuffed Bell Peppers. This vibrant dish combines colorful bell peppers with a savory filling of ground beef and protein-rich quinoa, making it perfect for busy weeknights or special dinners. Simple to prepare, it offers a balance of flavors and essential nutrients. Enjoy the delightful blend of spices, fresh aromatics, and wholesome ingredients that create a visually appealing and satisfying meal for the whole family.
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

1 pound ground beef (or substitute with ground turkey)

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes with juice

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup shredded cheese (cheddar or mozzarella)

1 cup beef broth or water

Fresh cilantro or parsley, chopped (for garnish)

Instructions
 

Prepare the quinoa: In a medium saucepan, combine 1 cup of quinoa and 2 cups of beef broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

    Preheat the oven: Preheat your oven to 375°F (190°C).

      Cook the beef: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

        Add aromatics: Add the chopped onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3-4 minutes.

          Combine ingredients: Stir in the diced tomatoes (with juice), cooked quinoa, cumin, smoked paprika, salt, and black pepper. Mix well and let it simmer for about 5 minutes, allowing the flavors to meld together.

            Prepare the peppers: While your beef and quinoa mixture is simmering, slice the tops off the bell peppers and remove the seeds. You may also want to lightly score the bottoms to ensure even cooking.

              Stuff the peppers: Carefully spoon the beef and quinoa mixture into each bell pepper, packing it in generously. Place the stuffed peppers in a baking dish, standing upright.

                Add cheese: Sprinkle the shredded cheese on top of each stuffed pepper, covering generously.

                  Bake: Cover the baking dish with aluminum foil (to prevent dry tops) and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                    Serve: Remove from the oven, let cool for a few minutes, and garnish with freshly chopped cilantro or parsley before serving.

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