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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 1 pound ground beef (or ground turkey) - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup shredded cheese (cheddar or your choice) - 1 can (15 oz) diced tomatoes, drained - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - Fresh parsley or cilantro for garnish (optional)

Cheesy Beef and Quinoa Stuffed Peppers

Discover the joy of cooking with Cheesy Beef and Quinoa Stuffed Peppers, a delightful meal that's as nutritious as it is satisfying. This recipe combines lean ground beef or turkey with protein-rich quinoa and vibrant bell peppers for a deliciously balanced dish. Easy to make and loaded with flavor, these stuffed peppers are perfect for dinner, meal prepping, or entertaining. Try it out and elevate your family meals with this wholesome and customizable recipe!
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Ingredients
  

4 medium bell peppers (any color)

1 cup cooked quinoa

1 pound ground beef (or ground turkey)

1 small onion, diced

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or a blend)

¼ cup fresh cilantro or parsley, chopped (for garnish)

2 tablespoons olive oil

1 teaspoon chili powder (optional)

Instructions
 

Preheat the Oven:

    Preheat your oven to 375°F (190°C).

      Prepare the Peppers:

        Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil. Place them upright in a baking dish and set aside.

          Cook the Beef:

            In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onions are translucent, about 3-4 minutes.

              Add the Beef:

                Add the ground beef (or turkey) to the skillet. Cook until browned, breaking it apart with a spoon, for about 5-6 minutes. Drain excess fat if necessary.

                  Mix Filling Ingredients:

                    Stir in the diced tomatoes, cooked quinoa, cumin, smoked paprika, chili powder (if using), salt, and pepper. Let the mixture simmer for 5 minutes, allowing the flavors to meld together.

                      Incorporate Cheese:

                        Remove the skillet from the heat and stir in half of the shredded cheese, mixing until melted and evenly distributed.

                          Stuff the Peppers:

                            Spoon the beef and quinoa mixture into each bell pepper, packing it down gently. Top with the remaining shredded cheese.

                              Bake:

                                Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                                  Garnish and Serve:

                                    Remove the stuffed peppers from the oven. Let them cool for a few minutes before garnishing with chopped cilantro or parsley. Serve warm.

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