Go Back
- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 1 pound lean ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (15 oz) diced tomatoes, drained - 1 cup shredded cheese (cheddar or mozzarella) - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, for garnish (optional)

Easy Beef and Quinoa Stuffed Peppers

Discover the colorful world of Beef and Quinoa Stuffed Peppers, a nutritious and delicious dish perfect for family dinners. This recipe combines vibrant bell peppers with lean ground beef and protein-rich quinoa, creating a meal that's both fulfilling and visually stunning. Packed with essential vitamins and minerals, these stuffed peppers are a great way to add healthy ingredients to your diet. Try this delightful recipe that brings flavor, warmth, and health to your table!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups beef broth (or water)

1 pound ground beef (lean)

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon dried oregano

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh parsley or cilantro, for garnish

Instructions
 

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

    Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and beef broth (or water). Bring to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

      Prepare Peppers: While the quinoa is cooking, slice the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.

        Sauté Beef Mixture: In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat if necessary.

          Combine Filling: Stir in the drained diced tomatoes, cooked quinoa, chili powder, cumin, oregano, salt, and pepper. Mix until everything is well combined and heated through.

            Stuff Peppers: Carefully spoon the beef and quinoa mixture into each bell pepper, packing it down gently. Top each stuffed 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 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped fresh parsley or cilantro before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4