Go Back
Stuffed peppers have long been a favorite dish in many households, offering a delightful blend of flavors and textures that can satisfy any palate. This recipe for Vibrant Beef and Quinoa Stuffed Peppers showcases the perfect combination of hearty ingredients, including lean ground beef, nutritious quinoa, and colorful bell peppers. Not only do these stuffed peppers look stunning on your dining table, but they also provide a balanced meal that combines nutrition with flavor.

Easy Beef and Quinoa Stuffed Peppers

Discover a colorful and nutritious dish with these Vibrant Beef and Quinoa Stuffed Peppers! This delightful recipe combines lean ground beef, protein-packed quinoa, and sweet bell peppers for a satisfying meal that's as hearty as it is beautiful. Perfect for family dinners or meal prep, these stuffed peppers are easy to prepare and bursting with flavor. Enjoy a balanced meal that's visually appealing and full of health benefits. Bring the joy of cooking to your table!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (choose your favorite color)

1 cup quinoa, thoroughly rinsed

2 cups beef broth (or water)

1 pound lean ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack work well)

Fresh parsley or cilantro, chopped for garnish

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Cook Quinoa: In a medium saucepan, combine the rinsed quinoa with the beef broth (or water). Bring the mixture to a rolling boil, then reduce the heat to low. Cover and let it simmer for approximately 15 minutes, or until all of the liquid has been absorbed. Once cooked, remove from heat and fluff the quinoa with a fork.

      Prepare Peppers: While the quinoa is cooking, take the large bell peppers, slice the tops off, and carefully remove the seeds and membranes. Set them upright in a baking dish, ensuring they stand securely.

        Sauté Beef Mixture: Heat a large skillet over medium heat. Add the ground beef, finely chopped onion, and minced garlic. Sauté until the beef is browned and the onions are soft and translucent, about 5-7 minutes. If there is excess fat, drain it off.

          Combine Filling: To the skillet, add the drained diced tomatoes, cooked quinoa, chili powder, cumin, oregano, and season with salt and pepper. Stir everything together until the mixture is well combined and heated through, about 2-3 minutes.

            Stuff Peppers: Using a spoon, carefully fill each bell pepper with the beef and quinoa mixture, packing it down gently to fit. Once filled, top each stuffed pepper with a generous handful of shredded cheese.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted, bubbly, and lightly golden.

                Garnish and Serve: Once baked, take the dish out of the oven and let it cool for a few minutes. Before serving, sprinkle the stuffed peppers with freshly chopped parsley or cilantro for a burst of color and flavor.

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

                    - Presentation Tips: For an appealing presentation, serve the stuffed peppers on a colorful platter garnished with additional fresh herbs or a drizzle of balsamic reduction.