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- 4 large bell peppers (any color) - 1 pound ground beef - 1 cup cooked quinoa - 1 small onion, diced - 2 cloves garlic, minced - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon Italian seasoning - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or mozzarella) - Fresh parsley for garnish (optional)

Hearty Beef and Quinoa Stuffed Peppers

Discover a nutritious and flavorful meal with Hearty Beef and Quinoa Stuffed Peppers. Packed with protein and vibrant colors, these stuffed peppers are perfect for family dinners or gatherings. The combination of ground beef, fluffy quinoa, and fresh vegetables creates a satisfying dish that's easy to prepare. Bake them to perfection for a warm, hearty meal that everyone will love. Ideal for customizing to fit your dietary needs, this recipe promises delicious results every time.
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Ingredients
  

4 large bell peppers (choose your favorite colors: red, yellow, green, or orange)

1 lb ground beef (lean)

1 cup cooked quinoa (preferably chilled)

1 small onion, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (sharp or mild, according to preference)

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Prepare the Peppers: Carefully cut the tops off each bell pepper and remove the seeds and membranes inside. Set the peppers upright in a baking dish, ensuring they don’t tip over.

      Cook the Beef: In a large skillet set over medium heat, add the ground beef. Cook it thoroughly, stirring and breaking it apart with a spatula until browned, which should take about 5-7 minutes. Once browned, carefully drain any excess fat from the skillet.

        Sauté Aromatics: To the skillet with the cooked beef, add the diced onion and minced garlic. Sauté this mixture until the onions are translucent and softened, about 3-4 minutes, stirring occasionally.

          Mix in Ingredients: Stir in the chilled cooked quinoa, drained diced tomatoes, tomato paste, dried oregano, cumin, smoked paprika, and season with salt and pepper. Cook this mixture for an additional 2-3 minutes until everything is heated through and well combined.

            Stuff the Peppers: Using a spoon, carefully fill each bell pepper with the beef and quinoa mixture, packing it in gently so it’s full but not overflowing.

              Top with Cheese: Generously sprinkle the shredded cheddar cheese on top of each stuffed pepper, allowing it to create a delicious, cheesy crust as it melts.

                Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and starting to golden.

                  Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Just before serving, sprinkle the stuffed peppers with freshly chopped parsley for a vibrant touch.

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