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Stuffed Bell Peppers with Ground Beef & Quinoa: The Perfect Healthy Dinner

Stuffed Bell Peppers with Ground Beef & Quinoa

These Stuffed Bell Peppers with Ground Beef & Quinoa are the perfect healthy dinner—hearty, flavorful, and packed with protein and vegetables. Tender bell peppers are filled with a savory mixture of seasoned ground beef, protein-rich quinoa, sautéed zucchini, mushrooms, and onions, all topped with melted mozzarella cheese. Ready in just under an hour, this wholesome meal proves that eating well doesn’t mean sacrificing flavor. Each pepper delivers a complete, balanced meal in one beautiful package, making it perfect for family dinners, meal prep, or when you want something nutritious and satisfying. Naturally gluten-free and easily customizable with different proteins, grains, or cheese, this recipe is destined to become a regular in your dinner rotation. Serve with a simple salad or crusty bread for a complete feast.

  • Total Time: 55 minutes
  • Yield: 4-6 servings

Ingredients

For the Peppers:

  • 4 large bell peppers (any color)

For the Filling:

  • 1 pound ground beef (90/10 or 85/15)

  • 1 cup cooked quinoa

  • 1 tablespoon olive oil

  • 1 medium yellow onion, finely diced

  • 2 cloves garlic, minced

  • 1 medium zucchini, finely diced

  • 8 ounces mushrooms, finely chopped

  • 1 (14.5-ounce) can diced tomatoes, drained

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • ½ teaspoon smoked paprika

  • ½ teaspoon salt (or to taste)

  • ¼ teaspoon black pepper

  • ¼ teaspoon red pepper flakes (optional)

  • 1 cup shredded mozzarella or Italian cheese blend, divided

For Garnish:

  • Fresh parsley or basil, chopped

Instructions

  1. Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a dish just large enough to hold the peppers upright.

  2. Cook the quinoa: If you don’t have leftover quinoa, cook ⅓ cup dry quinoa according to package directions. This yields about 1 cup cooked. Set aside.

  3. Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes from the inside. If needed, trim a thin slice from the bottom so they stand upright. Place them in the prepared baking dish. If any peppers are wobbly, you can create a small foil ring to stabilize them.

  4. Sauté the aromatics and vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Add the finely diced zucchini and chopped mushrooms and cook for 5-7 minutes until they’ve released their liquid and it has mostly evaporated.

  5. Brown the beef: Add the ground beef to the skillet with the vegetables. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.

  6. Combine the filling: Stir in the drained diced tomatoes, cooked quinoa, dried oregano, dried basil, smoked paprika, salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes to let the flavors meld. Taste and adjust seasoning as needed. Remove from heat and stir in ½ cup of the shredded cheese.

  7. Stuff the peppers: Spoon the filling generously into each pepper, packing it gently and mounding it slightly on top. Don’t be afraid to really pack it in—the filling is the best part!

  8. Top with cheese: Sprinkle the remaining ½ cup of shredded cheese over the tops of the stuffed peppers.

  9. Bake: Pour about ½ cup of water or broth into the bottom of the baking dish around the peppers. This creates steam and helps the peppers cook through without drying out. Cover the dish loosely with foil and bake for 25 minutes.

  10. Uncover and finish: Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender, the filling is hot, and the cheese is melted and lightly golden.

  11. Rest and garnish: Let the peppers rest for 5 minutes before serving. This allows them to set slightly. Sprinkle with fresh parsley or basil and serve.

Notes

  • Choose Your Peppers: Red, yellow, and orange peppers are sweeter; green peppers are more savory. Any color works beautifully.

  • Pre-cook the Vegetables: Sautéing the vegetables first evaporates excess moisture, preventing a watery filling.

  • Don’t Skip the Liquid: The water or broth in the bottom of the dish creates steam and prevents the peppers from drying out.

  • Make it Vegetarian: Replace the ground beef with an additional can of black beans or lentils. The quinoa already provides plant-based protein.

  • Grain Substitutions: Use cooked brown rice, cauliflower rice, or cooked lentils instead of quinoa.

  • Cheese Options: Mozzarella is mild and melty, but provolone, Monterey Jack, or a Italian cheese blend all work beautifully.

  • Make Ahead: Assemble the stuffed peppers completely (through Step 8) up to 24 hours ahead. Cover and refrigerate. When ready to bake, add about 10-15 minutes to the covered baking time.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes.

  • Freezing: These stuffed peppers freeze beautifully for up to 3 months. Wrap individually in plastic wrap and foil, or place in a freezer-safe container. Thaw overnight before reheating.

Find it online: https://juicymeatrecipes.com/stuffed-bell-peppers-with-ground-beef-quinoa/