These Stuffed Bell Peppers with Quinoa are a quick and easy meal packed with flavor, protein, and healthy grains. The combination of lean meat, quinoa, veggies, and cheese is perfect for a balanced dinner that’s both filling and nutritious. The peppers cook up tender with a delicious cheesy top, and you can easily customize the filling based on your preferences!
Ingredients:
- 4 Bell Peppers: Any color works—red, green, yellow, or orange. These provide the base for the stuffing.
- 1 lb Ground Meat (Turkey, Beef, or Chicken): The protein base for the filling. Choose your favorite lean meat for a healthier option.
- 1/2 cup Diced Bell Peppers: Any extra bell peppers you have left over can be chopped and added to the stuffing for more flavor and texture.
- 1/2 cup Onion (diced): Adds a savory depth to the filling.
- 1 cup Quinoa (cooked): A nutrient-rich, gluten-free grain that’s high in protein and fiber, making it a great base for the stuffing.
- 1 cup Shredded Cheese (Mozzarella or Cheddar): The gooey cheese that holds everything together and adds richness to the dish.
- Salt and Pepper to taste: Essential for seasoning and balancing the flavors.
- Optional Add-ins: Garlic, diced tomatoes, black beans, or corn for extra flavor and texture.
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). This will ensure that your peppers cook evenly and your cheese melts perfectly.
- Prepare the Bell Peppers:
- Slice off the tops of the 4 bell peppers and remove the seeds and membranes. If necessary, trim a small part of the bottom of the peppers so they stand upright in the baking dish. Set them aside.
- Cook the Ground Meat:
- In a large skillet, heat a little olive oil over medium heat. Add your ground meat (turkey, beef, or chicken) and cook, breaking it up with a spoon, until it’s fully cooked and browned. Season with salt and pepper to taste. You can also add garlic or other spices like cumin or paprika for extra flavor.
- Once the meat is cooked, add the diced bell peppers and onions to the skillet. Sauté for a few minutes until the vegetables have softened.
- Prepare the Quinoa:
- Cook the quinoa according to the package instructions (usually 1 cup quinoa to 2 cups water). Once cooked, fluff the quinoa with a fork and add it to the skillet with the meat and vegetables. Stir everything together and cook for an additional 2-3 minutes to combine the flavors.
- Stuff the Peppers:
- Spoon the meat, vegetable, and quinoa mixture into each bell pepper, packing it down gently. Top each stuffed pepper with a generous amount of shredded cheese.
- Bake the Stuffed Peppers:
- Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 20 minutes, or until the cheese has melted and the peppers are tender. If you prefer a golden, crispy top, you can remove the foil for the last 5 minutes of baking.
- Serve:
- Once done, remove the peppers from the oven and let them cool for a few minutes before serving. Enjoy your stuffed bell peppers with a side of salad or roasted veggies!
Q&A:
Q: Can I use brown rice instead of quinoa?
A: Yes, absolutely! Brown rice is a great substitute for quinoa. Just make sure to cook it beforehand, as it will take longer to cook than quinoa.
Q: Can I make these stuffed peppers vegetarian?
A: Definitely! You can skip the meat and use beans like black beans or chickpeas for protein. You can also add extra veggies like corn, zucchini, or spinach for more flavor.
Q: Can I freeze stuffed bell peppers?
A: Yes! Stuffed peppers freeze really well. After baking, allow them to cool completely, then wrap them tightly in plastic wrap or foil and place them in a freezer bag. They can be frozen for up to 3 months. To reheat, bake in a preheated oven at 350°F (175°C) for about 30 minutes or until heated through.
Q: How can I make this dish spicier?
A: To add some spice, try adding some finely chopped jalapeños or chili powder to the filling. You can also top the peppers with a dollop of hot sauce or salsa after baking.
Q: Can I add other veggies to the filling?
A: Absolutely! This recipe is very customizable. You can add ingredients like corn, spinach, mushrooms, or tomatoes to the filling for extra nutrients and flavor.
Health Benefits:
- Protein-Rich: The combination of ground meat and quinoa makes this a high-protein meal, which is important for muscle building and tissue repair.
- Fiber-Rich: Quinoa is a great source of fiber, which promotes healthy digestion and helps regulate blood sugar levels. The vegetables also provide additional fiber.
- Low in Carbs: Quinoa is a low-glycemic grain, meaning it won’t cause a spike in blood sugar levels. It’s a great option for those managing their carbohydrate intake.
- Packed with Nutrients: The bell peppers are loaded with vitamin C, which supports a healthy immune system, while the onions and garlic provide antioxidants and anti-inflammatory benefits.
- Customizable for Dietary Needs: This recipe can easily be made gluten-free, dairy-free, or vegetarian based on your preferences and dietary requirements.
These Stuffed Bell Peppers with Quinoa make for a hearty and healthy meal that’s easy to prepare and versatile enough to fit your flavor preferences. Whether you’re serving them for a family dinner or meal prepping for the week, they’ll be a satisfying and delicious choice!