Name: Beef & Quinoa Stuffed Peppers
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 lb lean ground beef; 1 cup cooked quinoa; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 cup canned crushed tomatoes; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 3/4 cup shredded Monterey Jack cheese (or mozzarella); 1 tbsp olive oil; 2 tbsp chopped fresh parsley (for garnish)

Beef & Quinoa Stuffed Peppers

BakedCherry1589

This recipe celebrates the union of hearty beef and protein-rich quinoa, nestled in sweet bell peppers and crowned with gooey cheese. The filling is deeply savory, thanks to sautéed onions, garlic, and a touch of smoked paprika, while the quinoa adds a nutty note and keeps the dish light yet satisfying. Roasting the peppers in the oven brings out their natural sweetness and ensures the cheese forms a tempting golden cap. Perfect for a cozy family dinner, these stuffed peppers are not only visually striking but also packed with nourishing flavor.

Ingredients

Instructions

Preheat oven to 375°F (190°C).
Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside of each pepper with olive oil. Place peppers cut-side up in a baking dish.
Heat a large skillet over medium heat. Add olive oil, then sauté onion for 2-3 minutes until softened. Add garlic and cook for 30 seconds.
Add ground beef to the skillet, breaking it up as it browns, about 4-5 minutes. Drain excess fat if needed.
Stir in crushed tomatoes, oregano, smoked paprika, salt, and black pepper. Simmer for 2-3 minutes. Remove from heat and mix in cooked quinoa until evenly combined.
Spoon the beef and quinoa mixture into each bell pepper, filling them to the top. Sprinkle cheese evenly over each stuffed pepper.
Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake another 8-10 minutes, until peppers are tender and cheese is melted and bubbly.
Garnish with chopped parsley before serving.