These Quinoa Stuffed Bell Peppers offer a satisfying and wholesome meal perfect for busy weeknights. You will love how simple they are to prepare, offering a healthy beef recipe option that is both flavorful and nutritious.
Key Ingredients & Substitutions:
- Bell Peppers: Any color works; red, yellow, or orange are sweeter.
- Lean Ground Beef: Ground turkey or plant-based crumble are good alternatives.
- Cooked Quinoa: Use pre-cooked pouches for convenience or cook from scratch.
- Canned Diced Tomatoes: Fire-roasted tomatoes add more flavor.
- Beef Broth: Vegetable broth can be used.
Ingredients:
- 4 large bell peppers, halved lengthwise, seeds and membranes removed
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup cooked quinoa
- 1/2 cup beef broth
- 1/2 cup shredded mozzarella cheese (optional, for topping)
Spices:
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Servings: 4
- Tools Needed: Large skillet, baking dish
Step-by-Step Instructions:
1. Prepare Your Peppers
Preheat your oven to 375°F (190°C). Arrange the halved bell peppers, cut-side up, in a baking dish. You can lightly spray the dish with cooking spray if you prefer.
2. Cook the Beef and Aromatics
Heat olive oil in a large skillet over medium heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Combine the Filling
Stir the diced tomatoes, cooked quinoa, beef broth, Italian seasoning, salt, and pepper into the skillet with the beef mixture. Bring it to a simmer and cook for 5 minutes, allowing the flavors to meld. This creates a flavorful, healthy beef recipe filling.
4. Stuff the Peppers
Carefully spoon the quinoa and beef mixture into each bell pepper half. Ensure they are generously filled.
5. Bake to Perfection
Bake the stuffed bell peppers for 30-35 minutes, or until the peppers are tender. If using, sprinkle with mozzarella cheese during the last 10 minutes of baking until melted and bubbly.
Variation Ideas:
- Add a dash of hot sauce to the filling for a spicy kick.
- Stir in cooked corn or black beans for extra vegetables.
- Top with a sprinkle of fresh parsley or cilantro after baking.
Storage Instructions:
Store any leftover Quinoa Stuffed Bell Peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm them in the microwave or bake them in the oven at 350°F (175°C) until heated through.
Frequently Asked Questions (FAQ):
Can you prepare these ahead of time?
Yes, you can assemble the stuffed peppers and store them uncooked in the refrigerator for up to 24 hours. Bake as directed when ready.
What kind of quinoa should you use?
Any color of quinoa (white, red, black, or tri-color) works well for this healthy beef recipe. Just ensure it’s cooked according to package directions.
How do you prevent the peppers from becoming watery?
Make sure to drain any excess fat from the ground beef after cooking. You can also lightly pre-bake the bell pepper halves for 10-15 minutes before stuffing them.
Are these suitable for meal prepping?
Absolutely! These stuffed peppers are an excellent option for healthy meal prepping throughout the week.
Can you freeze these stuffed peppers?
Yes, you can freeze cooked and cooled stuffed peppers in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
What can you serve with these?
These stuffed bell peppers are a complete meal on their own, but you can serve them with a simple side salad or some steamed green beans.
