Stuffed Bell Peppers with Ground Beef and Quinoa -

Stuffed bell peppers are a delightful and nutritious dish that has captured the hearts of home cooks and food enthusiasts alike. This versatile recipe showcases the vibrant colors and flavors of bell peppers, making it not only visually appealing but also a wholesome choice for any meal. With the growing emphasis on health-conscious eating, incorporating colorful vegetables and whole grains into our diets has never been more important. Stuffed bell peppers accomplish this beautifully, offering a hearty meal that is both satisfying and packed with nutrients.

Stuffed Bell Peppers with Ground Beef and Quinoa

Discover the joy of cooking with this savory stuffed bell peppers recipe! Bursting with vibrant colors and flavors, these nutritious peppers are perfect for any meal. Packed with wholesome ingredients like quinoa, lean meats, and colorful veggies, they offer a delightful blend of taste and health benefits. Easy to prepare and customizable to suit your preferences, these stuffed peppers will impress family and friends alike. Make them a staple in your kitchen today!

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Ingredients

4 large bell peppers (any color you like for a vibrant presentation)

1 cup quinoa, thoroughly rinsed and drained

1 lb ground beef (or ground turkey for a healthier alternative)

1 medium onion, finely chopped

2 cloves of garlic, minced

1 can (14.5 oz) diced tomatoes, well-drained

1 cup corn (canned or frozen, thawed if frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon freshly ground black pepper

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

¼ cup fresh parsley, chopped (for garnish)

Olive oil (for sautéing)

Instructions

Prepare the Bell Peppers: Begin by preheating your oven to 375°F (190°C). Carefully slice the tops off each bell pepper and remove the seeds and inner ribs. Lightly brush the outside with olive oil and arrange them upright in a baking dish, setting them aside to be stuffed later.

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is tender and the water has been fully absorbed. Remove from heat, fluff with a fork, and set aside.

Prepare the Filling: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent, around 3-4 minutes. Then add the ground beef, breaking it up with a spatula as it cooks until browned. Once browned, drain any excess fat from the skillet.

Combine Ingredients: With the heat still on low, stir in the drained diced tomatoes, corn, cooked quinoa, cumin, smoked paprika, salt, and black pepper. Let the mixture cook for an additional 5 minutes while stirring occasionally. Taste the filling and adjust the seasoning if needed.

Stuff the Peppers: Remove the skillet from the heat and fold in half of the shredded cheese to the filling mix. Generously fill each bell pepper with the quinoa and ground beef mixture, packing it down gently to ensure each pepper is well-stuffed.

Bake: Sprinkle the remaining shredded cheese over the top of the stuffed peppers. Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown.

Garnish and Serve: Once baked, carefully remove the stuffed peppers from the oven and allow them to cool for a few minutes. Before serving, sprinkle with freshly chopped parsley for a burst of color and flavor.

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

Presentation Tips: For an appealing presentation, arrange the stuffed peppers on a colorful platter or individual plates, adding a side of mixed greens or a light salad to complement the dish visually and nutritionally.