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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups beef broth (or water) - 1 lb lean ground beef - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (15 oz) diced tomatoes, undrained - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - 1 cup shredded cheese (optional for topping) - Fresh cilantro or parsley for garnish (optional)

Easy Beef and Quinoa Stuffed Peppers

Discover a delightful twist on a classic dish with these Vibrant Beef and Quinoa Stuffed Peppers! Bursting with flavor, this recipe combines lean ground beef and nutty quinoa, all encased in sweet bell peppers. Not only is this meal visually stunning, but it also provides a balanced mix of protein, grains, and veggies, making it perfect for meal prep or impressing guests. Enjoy a healthy, satisfying, and colorful dish that's easy to customize for any dietary preference!
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Ingredients
  

4 large bell peppers (choose any color you love)

1 cup quinoa, thoroughly rinsed

2 cups beef broth (or water for a lighter version)

1 pound lean ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup shredded cheese (cheddar or Monterey Jack, or a blend)

Fresh parsley or cilantro, finely chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) so it’s ready for baking.

    Cook the Quinoa: In a medium-sized saucepan, combine the rinsed quinoa and beef broth (or substitute water). Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover, and allow it to simmer for about 15 minutes or until all the liquid is absorbed. Once done, remove from the heat and fluff the quinoa with a fork to keep it light and airy.

      Prepare the Peppers: While the quinoa is cooking, take the bell peppers and slice off the tops about one inch from the top. Carefully remove the seeds and membranes inside each pepper. Set them upright in a baking dish, ready to be stuffed.

        Sauté the Beef Mixture: In a large skillet, heat a drizzle of oil over medium heat. Add the ground beef along with the chopped onion and minced garlic. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned and the onion is tender and translucent. If there is excess fat in the pan, drain it to keep the filling from being greasy.

          Combine the Filling: To the skillet with the sautéed beef, add the drained diced tomatoes, the cooked quinoa, chili powder, cumin, oregano, and season with salt and pepper. Stir the mixture thoroughly until everything is well combined and heated through, allowing the spices to meld.

            Stuff the Peppers: Carefully spoon the beef and quinoa mixture into each bell pepper, packing it down gently as you go. After filling each pepper, generously top them with shredded cheese, ensuring the top is well-covered for a cheesy finish.

              Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for another 10-15 minutes. The peppers should be tender, and the cheese will become bubbly and golden.

                Garnish and Serve: Once baked, take the dish out of the oven and let it cool for a few minutes. Before serving, garnish the stuffed peppers with freshly chopped parsley or cilantro for a pop of color and flavor.

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

                    - Presentation Tips: Serve the stuffed peppers on a beautiful platter, arranged in a circle. Drizzle a bit of olive oil around them to enhance the presentation and offer a fresh side salad for added crunch. Enjoy!