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Stuffed peppers are a timeless dish that brings together a medley of flavors, textures, and nutrition, making them a beloved choice for families and individuals alike. Originating from various culinary traditions around the world, stuffed peppers have evolved into a versatile meal that can be tailored to suit a wide array of tastes and dietary preferences. At the heart of this culinary favorite lies the Savory Beef & Quinoa Stuffed Peppers recipe, a nutritious and flavorful option that elevates the classic dish to new heights.

Savory Beef and Quinoa Stuffed Peppers

Discover a delightful culinary adventure with Savory Beef & Quinoa Stuffed Peppers. This nutritious dish blends lean ground beef, protein-rich quinoa, and vibrant bell peppers, offering a satisfying meal packed with flavor. Perfect for busy weeknights or special occasions, it's easy to prepare and customize to your taste. Plus, it's a wholesome choice that can help you maintain a healthy lifestyle. Try it today and elevate your dinner experience!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa

1 pound lean ground beef

1 medium onion, diced

2 cloves garlic, minced

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

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro or parsley for garnish (optional)

Olive oil for cooking

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully slice off the tops of the bell peppers and remove the seeds and membranes. Lightly brush the outsides of the peppers with olive oil and place them upright in a baking dish.

    Cook the Beef Mixture: Heat a splash of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion is translucent. Stir in the minced garlic and continue cooking for another minute until fragrant.

      Add Beef: Increase the heat to medium-high and add the lean ground beef to the skillet. Cook, breaking it apart with a wooden spoon, until the beef is browned and fully cooked, about 5-7 minutes. If necessary, drain any excess grease from the pan.

        Mix Ingredients: In the same skillet, add the cooked quinoa, canned diced tomatoes (including the juice), black beans, corn, cumin, smoked paprika, salt, and pepper. Stir everything together to combine and let it simmer for about 5 minutes, allowing the flavors to meld together.

          Stuff the Peppers: Remove the skillet from heat. Carefully spoon the beef and quinoa mixture into each bell pepper, pressing down lightly to ensure they are packed well. Generously top each stuffed pepper with shredded cheese.

            Bake: Pour approximately 1/4 cup of water into the bottom of the baking dish to create steam while baking. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly with a golden color.

              Serve: Allow the stuffed peppers to cool for a few minutes before serving. If desired, garnish with freshly chopped cilantro or parsley for a pop of color and flavor.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4 servings