Description
A hearty and nutritious fall-inspired meal featuring bell peppers stuffed with ground beef, quinoa, mushrooms, and seasonal spices.
Ingredients
6 large bell peppers (red, orange, or yellow)
1 lb lean ground beef
1 cup cooked quinoa
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup cremini mushrooms, chopped
1 can (15 oz) tomato sauce
1 tsp dried oregano
1/2 tsp smoked paprika
1 cup shredded sharp cheddar cheese
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Step 1: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and ribs inside.
Step 2: In a large skillet over medium heat, cook the ground beef until browned. Drain the excess fat and set the beef aside.
Step 3: In the same skillet, sauté the diced onion, minced garlic, and chopped mushrooms until softened, about 5-7 minutes.
Step 4: Return the beef to the skillet and stir in the cooked quinoa, tomato sauce, oregano, smoked paprika, salt, and pepper. Simmer for 5 minutes to let flavors meld.
Step 5: Arrange the hollowed peppers in a baking dish. Spoon the beef and quinoa mixture into each pepper until they are full.
Step 6: Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle with cheese, and bake for another 15 minutes until peppers are tender and cheese is bubbly.
Step 7: Garnish with fresh parsley before serving hot.
Notes
To make this recipe faster, you can use pre-cooked rice or quinoa pouches. For a kick, add a pinch of red pepper flakes to the beef mixture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Beef & Red Meat
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 385
- Sugar: 7g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
