Go Back
Colorful Quinoa & Beef-Stuffed Peppers is a delightful and nutritious dish that combines vibrant bell peppers with a savory filling of quinoa, ground beef, and spices. This one-pan meal is not only visually appealing, making it a feast for the eyes, but it is also packed with essential nutrients, making it a wholesome choice for any occasion. Whether you are hosting a family dinner, meal prepping for the week, or seeking a healthy weeknight meal, this recipe fits the bill perfectly.

One-Pan Beef and Quinoa Stuffed Peppers

Discover the vibrant and nutritious Colorful Quinoa & Beef-Stuffed Peppers, a one-pan meal perfect for any occasion. This dish combines protein-packed quinoa and lean ground beef, nestled in colorful bell peppers. It's not only visually appealing but also loaded with essential vitamins. Easily customizable for various dietary preferences, it’s great for family dinners or meal prep. Impress your loved ones with this wholesome, delicious recipe!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 pound ground beef (lean)

1 cup quinoa, rinsed

2 cups beef broth (or water)

1 can (14.5 oz) diced tomatoes (with juices)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

Salt and pepper, to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh parsley or cilantro, for garnish

1 tablespoon olive oil

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a large oven-safe skillet or baking dish.

    Cook the Beef: In a large skillet over medium-high heat, add the olive oil. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute until fragrant.

      Add the Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Season with salt, pepper, cumin, smoked paprika, oregano, and red pepper flakes (if using). Stir until well combined.

        Incorporate Quinoa: Pour in the quinoa, diced tomatoes (with their juices), and beef broth. Stir everything together and bring the mixture to a gentle simmer. Reduce heat to low and cover the skillet. Let it cook for about 15 minutes, or until the quinoa is fluffy and has absorbed most of the liquid.

          Stuff the Peppers: Remove the skillet from heat. Carefully spoon the beef and quinoa mixture into each bell pepper, packing it in slightly. Once all the peppers are stuffed, sprinkle the shredded cheese evenly on top.

            Bake: Cover the skillet 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 cheese is melted and bubbly, and the peppers are tender.

              Garnish and Serve: Once done, remove the skillet from the oven and let cool for a few minutes. Garnish with fresh parsley or cilantro before serving. Enjoy your hearty, one-pan meal!

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