Quinoa and beef stuffed peppers
Jump to RecipeThis quinoa and beef stuffed pepper recipe is simple, hearty, and packed with flavor. It’s a smart, healthy dinner that looks fancy but is actually super easy to make.
Stuffed peppers have a way of making you look like a kitchen wizard without all the drama. This recipe takes that classic comfort food and gives it a glow-up with quinoa and grass-fed beef. You get a filling that’s hearty enough to satisfy hunger but still plays nice with your nutrition goals.
The mix of savory beef, fluffy quinoa, and a good hit of tomato sauce makes every bite comforting and balanced. It’s one of those meals where you can sneak in extra veggies and feel like you’re winning at life. You can pile on cheese or skip it to keep things light, either way, this recipe is versatile enough to fit your mood and your fridge.
Glow Notes
This recipe is a solid nutritional powerhouse. Grass-fed beef brings in high-quality protein and omega-3 fatty acids, which are great for brain and heart health. Quinoa adds plant-based protein and fiber, helping you stay full and your digestion happy. Plus, quinoa contains all nine essential amino acids, making it a rare complete plant protein that supports muscle repair and overall wellness.
Bell peppers also pack a punch – they are in Vitamin C and antioxidants and contain fiber to keep you full.
Tomato sauce isn’t just flavor—it’s loaded with antioxidants like lycopene, known for its anti-inflammatory properties. Adding fresh herbs like basil gives you a gentle nutrient boost plus a flavor punch. All together, this dish covers your protein, fiber, and micronutrient needs in one easy meal.
Quinoa and Beef Stuffed Peppers
Ingredients
- 1-2 tbsp olive or avocado oil
- 2 bell peppers (tops removed, halved and seeds removed (makes 4 halves))
- ½ small onion (diced)
- 2 cloves garlic (minced)
- ½ pound lean ground beef (grass-fed if possible)
- ½ cup cooked quinoa
- 1½ cups tomato sauce (or more if you like it extra saucy)
- ½ tsp salt (or to taste)
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp paprika
- 2 basil leaves (chopped)
- ½ cup shredded cheese (mozzarella, cheddar,etc. optional)
Instructions
- Preheat your oven to 425°F.
- Lay the pepper halves cut side up in a baking dish. Drizzle with olive oil and sprinkle with a little salt. Roast for 20 minutes to soften them up and give them a head start.
- While the peppers roast, cook the onion and garlic in a skillet with a little oil until soft and golden.
- Add the ground meat and cook until browned. Drain.
- Stir in the cooked quinoa, 1 teaspoon salt, pepper, oregano, paprika, and about the tomato sauce. Mix it up until everything’s coated and well combined.
- Carefully pull those roasted peppers out of the oven and spoon the filling onto each half. Top with shredded cheese, if using.
- Bake for an additional 15 minutes.
- Sprinkle with chopped basil and enjoy.
