Go Back
- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 1 pound ground beef (or ground turkey) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, undrained - 1 cup beef broth (or vegetable broth) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon Italian seasoning - Salt and pepper, to taste - Olive oil, for sautéing - Optional toppings: shredded cheese, fresh parsley, or avocado

One-Pan Beef and Quinoa Stuffed Peppers

Discover a vibrant and nutritious meal with these One-Pan Beef and Quinoa Stuffed Peppers. Bursting with flavor, this recipe combines colorful bell peppers with a hearty filling of seasoned ground beef and protein-packed quinoa. Easy to prepare and perfect for busy weeknights, each pepper is a delicious blend of essential nutrients. Customize them to fit your dietary needs, and enjoy a satisfying dish that the whole family will love!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color of your choice)

1 cup quinoa, rinsed thoroughly under cold water

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

1 small onion, finely chopped

2 cloves garlic, minced

1 cup diced tomatoes (use canned for convenience or fresh for a garden touch)

1 teaspoon ground cumin

1 teaspoon paprika (smoked paprika adds a lovely depth)

1 teaspoon Italian seasoning blend

Salt and black pepper to taste

1 cup beef broth (or vegetable broth for a vegetarian flavor)

1 cup shredded cheese (cheddar or mozzarella work beautifully)

Fresh parsley or cilantro for garnish

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes, creating little cups for the stuffing. Keep the chopped tops aside as they can be added to your mixture or used in another dish.

    Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and beef broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce to a simmer, cover the pot, and let it cook for approximately 15 minutes, or until all the liquid has been absorbed. Once done, remove from heat and fluff the quinoa with a fork.

      Sauté Veggies: In a large skillet over medium heat, add a splash of cooking oil. Add the finely chopped onion and sauté until it turns translucent, about 5 minutes. Incorporate the minced garlic and sauté for an additional 1 minute until fragrant.

        Brown the Meat: Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it apart with a spatula until it’s browned and cooked through, approximately 5 to 7 minutes. If there is excess fat, drain it before proceeding.

          Mix Ingredients: Add the diced tomatoes to the skillet along with the cooked quinoa, cumin, paprika, Italian seasoning, salt, and pepper. Stir everything together until well combined and heated through, allowing the flavors to meld.

            Stuff the Peppers: Carefully spoon the beef and quinoa mixture into each bell pepper, packing them firmly. Arrange the stuffed peppers upright in a baking dish. For a touch of moisture, you can pour a small amount of water into the bottom of the dish which will create steam during baking.

              Top with Cheese: Evenly distribute the shredded cheese over the tops of each stuffed pepper, ensuring they are generously covered.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After this, remove the foil and bake for an additional 10 minutes to allow the cheese to become bubbly and golden.

                  Serve: Once baked, remove from the oven and allow to cool for a few minutes. Garnish with freshly chopped parsley or cilantro for a burst of color and flavor. Serve warm and relish in the delightful flavors of your colorful flavor bombs!

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

                      Presentation Tips: Arrange the stuffed peppers in a vibrant serving dish and drizzle with a little olive oil or balsamic glaze for an elegant finish.