Cheesy Beef and Quinoa Stuffed Bell Peppers

Discover the joy of cooking with Cheesy Beef and Quinoa Stuffed Bell Peppers, a delightful dish that combines vibrant peppers with a hearty filling of ground beef and quinoa, all topped with gooey melted cheese. Perfect for family dinners or meal prep, this recipe is not only visually appealing but packed with nutrition. Enjoy flexibility in ingredients to cater to dietary preferences, making each bite a delicious and satisfying experience for everyone.

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Ingredients

4 large bell peppers (any color)

1 lb ground beef (or substitute with ground turkey for a lighter option)

1 cup cooked quinoa

1 small onion, finely diced

3 cloves garlic, minced

1 cup canned diced tomatoes (with their juices)

1 cup shredded cheddar cheese (plus additional for topping)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

Fresh cilantro or parsley for garnish (optional)

1 cup vegetable or beef broth (to add moisture)

Instructions

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

Prepare the Bell Peppers: Slice the tops off each bell pepper and carefully remove the seeds and membranes. Brush the outside of the peppers lightly with olive oil and place them upright in a 9x13-inch baking dish.

Cook the Beef Mixture: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until the onion is translucent and fragrant. Next, add in the ground beef and cook, breaking it apart with a spatula, until it is browned and fully cooked. If needed, drain any excess fat from the skillet.

Combine Ingredients: With the beef mixture still in the skillet, stir in the cooked quinoa, diced tomatoes, cumin, smoked paprika, oregano, and season with salt and pepper to taste. Allow the mixture to simmer over low heat for about 5 minutes, giving the flavors time to meld. Remove from heat, and then mix in the shredded cheddar cheese, stirring until melted and well incorporated.

Stuff the Peppers: Carefully spoon the savory beef and quinoa filling into each bell pepper, pressing down gently to ensure the filling is packed in.

Bake the Peppers: Pour the vegetable or beef broth into the bottom of the baking dish to help keep the peppers moist during baking. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After this time, remove the foil and evenly sprinkle additional cheddar cheese over the tops of the stuffed peppers.

Finish Baking: Return the baking dish to the oven and continue baking uncovered for an additional 10-15 minutes, or until the cheese is bubbling and the peppers are tender.

Serve: Once out of the oven, let the stuffed peppers rest for a few minutes before serving. If desired, garnish with freshly chopped cilantro or parsley for a pop of color and flavor. Serve warm and enjoy this satisfying dish!

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