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Stuffed peppers are a culinary classic that have found their way into kitchens around the world. Their versatility allows for endless variations, accommodating different dietary preferences and flavor profiles. However, this particular recipe stands out due to its focus on healthy ingredients that contribute to a balanced diet. The combination of beef and quinoa not only satisfies hunger but also delivers essential nutrients, making it a go-to option for health-conscious families and busy individuals alike.

High-Protein Beef and Quinoa Stuffed Peppers

Discover the deliciousness of Protein-Packed Beef & Quinoa Stuffed Peppers, a perfect family meal that's nutritious and satisfying. This vibrant dish features bell peppers filled with lean ground beef, protein-rich quinoa, and a blend of savory spices. Enjoy the health benefits of essential nutrients while indulging in a colorful feast. Ideal for dinner or meal prep, these stuffed peppers are sure to please both adults and kids. Get ready to impress your family with this wholesome recipe!
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Ingredients
  

4 large bell peppers (your choice of color)

1 lb (450g) lean ground beef

1 cup cooked quinoa

1 small onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, including juices

1 cup black beans, rinsed and drained

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder

Salt and pepper to taste

1 cup shredded cheddar cheese (or cheese of your choice)

Fresh cilantro or parsley, chopped (for garnish)

Optional: 1 jalapeño, finely chopped (for added heat)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove all the seeds and membranes. Stand the peppers upright in a baking dish, ensuring they are stable.

    Cook the Beef: In a large skillet set over medium heat, add the lean ground beef. Cook for approximately 5-7 minutes, breaking it apart with a spatula until it's evenly browned. Drain any excess fat from the skillet to keep the filling lean.

      Sauté Vegetables: To the skillet with the beef, add the finely chopped onion and minced garlic. Cook for an additional 3-4 minutes, stirring frequently, until the onion becomes translucent and fragrant.

        Combine Ingredients: Stir in the cooked quinoa, diced tomatoes (with their juices), black beans, ground cumin, smoked paprika, chili powder, and season with salt and pepper to taste. If extra spice is desired, fold in the chopped jalapeño. Continue to heat the mixture for about 5 minutes, ensuring all ingredients are well combined and heated through.

          Stuff the Peppers: Generously spoon the beef and quinoa mixture into each prepared pepper, packing it tightly to maximize filling. Sprinkle a handful of shredded cheddar cheese on top of each stuffed pepper.

            Bake: Pour about ¼ cup of water into the bottom of the baking dish to create steam—a technique that helps cook the peppers. Cover the dish tightly with aluminum foil and bake for 30 minutes. After the initial baking time, remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is melted and bubbling, and the peppers are tender.

              Serve: Once baked, carefully remove the dish from the oven and allow it to cool slightly. For a fresh finish, garnish each stuffed pepper with a sprinkle of chopped cilantro or parsley before serving.

                Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings