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–+ servings
beef and quinoa stuffed peppers in a dish

Quinoa and Beef Stuffed Peppers

This 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.
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Servings: 4 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.

Notes

These stuffed peppers will last in an airtight container up to 4 days in the fridge.  They reheat like a champ (microwave or oven).  
Pair with a salad or roasted potatoes to fill out the meal.
Did you try this recipe?Please consider leaving a review below! I would be so grateful to hear from you.