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- 4 large bell peppers (any color) - 1 pound ground beef (or ground turkey) - 1 cup cooked quinoa - 1 can (14.5 ounces) diced tomatoes (with juices) - 1 cup beef broth (or vegetable broth) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - Optional: 1 can black beans, drained and rinsed - Optional: 1 cup corn (frozen or canned)

One-Pan Beef and Quinoa Stuffed Peppers

Discover the vibrant flavors of Colorful Beef & Quinoa Stuffed Peppers! This nutritious dish combines ground beef or turkey with protein-packed quinoa, fresh bell peppers, and a medley of spices, making it a satisfying meal for any occasion. Easy to customize, feel free to add beans or corn for an extra twist. These stuffed peppers are perfect for family dinners or meal prep, offering a wholesome and visually appealing option that everyone will love.
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Ingredients
  

4 large bell peppers (any color)

1 lb ground beef (or ground turkey for a lighter option)

1 cup quinoa, rinsed and drained

1 can (14.5 oz) diced tomatoes (with juice)

1 cup beef or vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and pepper to taste

1 cup black beans, drained and rinsed (optional)

1 cup corn (frozen, canned, or fresh)

1 cup shredded cheese (cheddar or a Mexican blend)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly spray or brush the outside of the peppers with olive oil and place them upright in a baking dish.

      Cook the Base Filling: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks (about 5-7 minutes). Drain excess fat if necessary.

        Add Aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 3-4 minutes until the onion is translucent.

          Mix in Grains and Vegetables: Stir in the rinsed quinoa, diced tomatoes (with juice), broth, cumin, smoked paprika, oregano, salt, and pepper. If using, add black beans and corn as well. Bring the mixture to a gentle boil.

            Simmer the Filling: Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the quinoa is fully cooked and absorbs the liquid (fluff with a fork to release steam).

              Stuff the Peppers: Generously spoon the quinoa and beef mixture into each prepared pepper. Press down gently to pack the filling.

                Bake: Pour a bit of extra broth or water into the bottom of the baking dish to keep the peppers moist. Cover the dish with foil and bake for 30 minutes. Then remove the foil, sprinkle shredded cheese on top of each pepper, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

                  Garnish and Serve: Once done, remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro or parsley, if desired. Serve hot with a side salad or crusty bread.

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