Cheesy Beef and Quinoa Stuffed Peppers

Indulge in the deliciousness of Cheesy Beef and Quinoa Stuffed Peppers! This enticing recipe fuses nutty quinoa, savory ground beef, and colorful bell peppers for a meal that is both satisfying and nutritious. Perfect for family dinners or meal prepping, each pepper is packed with flavor and dressed with melted cheese. Discover how to make this wholesome dish and enjoy the benefits of nutritious ingredients while impressing your loved ones.

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups beef broth (or water)

1 pound ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup black beans, rinsed and drained (optional)

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheddar cheese, divided

1 cup diced tomatoes (fresh or canned, drained if canned)

Fresh cilantro or parsley for garnish (optional)

Instructions

Prepare the Quinoa: In a medium saucepan over high heat, combine the rinsed quinoa and beef broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for 15-20 minutes. The quinoa is ready when it fluffs up and absorbs all the liquid. Once done, set aside.

Cook the Beef Mixture: Heat a large skillet over medium heat and add the chopped onion. Sauté until the onions turn translucent, about 3-4 minutes. Add the minced garlic and continue cooking for another minute until fragrant.

Brown the Ground Beef: Increase the skillet's heat to medium-high, then add the ground beef. Cook, breaking it up with a spoon, until it's browned and fully cooked through, about 5-7 minutes. If there's excess fat, carefully drain it off.

Season the Mixture: Stir in the cumin, smoked paprika, chili powder, salt, and pepper into the cooked beef. Mix well. Fold in the cooked quinoa, black beans (if using), corn, and diced tomatoes. Stir until evenly combined and heated through. Remove from heat, then gently incorporate half of the shredded cheddar cheese.

Prep the Bell Peppers: Preheat your oven to 375°F (190°C). Meanwhile, cut the tops off the bell peppers and remove the seeds. Lightly grease a baking dish with cooking spray or oil.

Stuff the Peppers: Carefully spoon the beef and quinoa mixture into each bell pepper, pressing down gently to pack it in. Arrange the stuffed peppers upright in the prepared baking dish.

Add the Cheese Topping: Evenly distribute the remaining shredded cheddar cheese over the tops of each stuffed pepper.

Bake to Perfection: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 30 minutes. Afterward, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Serve and Garnish: Once done, take the peppers out of the oven and let them cool for a few minutes before serving. If desired, garnish with fresh cilantro or parsley for an added touch of flavor and color.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

- Presentation Tips: Serve the stuffed peppers on a large platter, drizzled with a little olive oil or a dash of hot sauce for a pop of color. You can also sprinkle with extra cheese or fresh herbs for an inviting look.