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In the fast-paced world of meal preparation, finding quick, nutritious, and satisfying recipes can often feel like a daunting task. Enter Quick Beef and Quinoa Stuffed Bell Peppers—a culinary gem that perfectly marries convenience with flavor. This dish not only offers a colorful presentation, but it also delivers a wholesome balance of protein, fiber, and essential vitamins that make it an ideal choice for busy weeknights or meal prepping for the week ahead.

Quick Beef and Quinoa Stuffed Bell Peppers

Discover the perfect blend of flavor and nutrition with Quick Beef and Quinoa Stuffed Bell Peppers. This colorful dish is not only visually appealing but also packed with wholesome ingredients like lean ground beef and protein-rich quinoa, making it an ideal choice for busy weeknights or meal prep. With its vibrant presentation and delightful taste, this recipe is sure to please the whole family. Explore the step-by-step guide to create a satisfying meal that’s as healthy as it is delicious!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

1 pound ground beef (or use ground turkey for a lighter option)

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes with juice

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup shredded cheese (cheddar or mozzarella)

1 cup beef broth or water

Fresh cilantro or parsley, chopped (for garnish)

Instructions
 

Prepare the quinoa: In a medium saucepan, combine 1 cup of quinoa with 2 cups of beef broth (or water). Bring the mixture to a full boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for about 15 minutes, or until all the liquid has been absorbed. Once cooked, fluff the quinoa gently with a fork and set aside.

    Preheat the oven: Set your oven to preheat at 375°F (190°C) so it’s ready for baking the stuffed peppers.

      Cook the beef: In a large skillet over medium heat, add the ground beef. Cook for about 5-7 minutes or until browned, breaking it apart with a spatula as it cooks. If there’s excess fat, drain it from the skillet.

        Add aromatics: To the skillet with the browned beef, add the finely chopped onion and minced garlic. Sauté them together until the onion becomes translucent, which should take about 3-4 minutes.

          Combine ingredients: Stir in the canned diced tomatoes (including their juice), the cooked quinoa, ground cumin, smoked paprika, salt, and black pepper. Mix everything thoroughly and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.

            Prepare the bell peppers: While the beef and quinoa filling simmers, take the bell peppers, slice off their tops, and remove the seeds inside. For even cooking, you may lightly score the bottoms.

              Stuff the peppers: Using a spoon, carefully fill each bell pepper with the beef and quinoa mixture, packing it in generously. Arrange the stuffed peppers upright in a baking dish.

                Add cheese: Evenly sprinkle the shredded cheese over the top of each stuffed pepper, creating a generous layer.

                  Bake the stuffed peppers: Cover the baking dish tightly with aluminum foil to prevent the tops from drying out, and bake in the preheated oven for 30 minutes. Afterward, remove the foil and bake for an additional 10 minutes, or until the peppers are fork-tender and the cheese is melted, bubbly, and golden.

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

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