Craving a delicious and satisfying ground beef dinner recipe that’s also healthy? These Stuffed Bell Peppers with Beef and Quinoa are hearty, flavorful, and a perfect weeknight meal. You’ll love how simple they are to prepare!
Key Ingredients & Substitutions:
- Bell Peppers: Any color works, choose vibrant ones.
- Lean Ground Beef: You can also use ground turkey for a lighter option.
- Cooked Quinoa: Brown rice or even cauliflower rice can be swapped in.
- Canned Diced Tomatoes: Fire-roasted diced tomatoes add more flavor.
Ingredients:
Main:
- 4 large bell peppers (any color), 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 cheddar cheese, plus more for topping
Spices:
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 4
- Calories per serving: Approximately 450 kcal
- Tools needed: Large skillet, baking dish
Step-by-Step Instructions:
1. Prepare the Bell Peppers
Preheat your oven to 375°F (190°C). Arrange the halved bell peppers, cut-side up, in a 9×13 inch baking dish. Set them aside for now.
2. Cook the Beef and Aromatics
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up 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, oregano, and cumin, cooking for 1 minute more until fragrant.
3. Combine the Filling
Stir the diced tomatoes (undrained), cooked quinoa, beef broth, shredded cheddar cheese, salt, and pepper into the beef mixture. Cook for a few minutes, allowing the flavors to meld. This creates your delicious filling.
4. Stuff and Bake the Peppers
Evenly spoon the beef and quinoa filling into each bell pepper half. Cover the baking dish loosely with foil. Bake for 30 minutes.
5. Finish with Cheese
Remove the foil from the baking dish. Sprinkle additional shredded cheddar cheese over the stuffed bell peppers. Bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Variation Ideas:
- Spice it Up: Add a pinch of red pepper flakes to the filling for a kick.
- Add Veggies: Include finely diced zucchini or spinach in the filling.
- Herb Twist: Fresh parsley or cilantro stirred in at the end brightens the flavor.
Storage Instructions:
Store leftover stuffed bell peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual peppers until warmed through, or bake in the oven at 350°F (175°C) for about 15-20 minutes, covered, until hot.
Frequently Asked Questions (FAQ):
- Can you prepare these ahead of time? Yes, you can assemble the stuffed peppers a day in advance and store them covered in the refrigerator before baking.
- Do you have to pre-cook the bell peppers? No, baking them stuffed allows them to tenderize nicely.
- Can you freeze stuffed bell peppers? Yes, bake them completely, let them cool, then wrap individually and freeze for up to 2-3 months. Thaw before reheating.
- What if you don’t have quinoa? Cooked brown rice is an excellent substitute for quinoa in this ground beef dinner recipe.
- What kind of bell peppers work best? Any color bell pepper will work and taste great; choose what you prefer or what’s available.
- How do you prevent the peppers from being watery? Ensure you drain any excess fat from the ground beef before adding other ingredients to the filling.