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Creating the perfect stuffed peppers requires attention to detail in both the filling and the stuffing process. Here’s a comprehensive guide to ensure your Colorful Quinoa & Beef-Stuffed Peppers turn out flavorful and visually appealing.

One-Pan Beef and Quinoa Stuffed Peppers

Discover a nutritious and visually stunning meal with Colorful Quinoa & Beef-Stuffed Peppers. This delightful dish combines the vibrant colors of bell peppers with a hearty filling of quinoa and lean beef, making it perfect for family dinners or entertaining. Packed with protein, fiber, vitamins, and minerals, these stuffed peppers are not only a feast for the eyes but also a wholesome addition to your diet. Customize the flavors to suit your taste and enjoy a satisfying meal that everyone will love!
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Ingredients
  

4 large bell peppers (any color you prefer)

1 pound lean ground beef

1 cup quinoa, thoroughly rinsed

2 cups beef broth (or water)

1 can (14.5 oz) diced tomatoes with juices

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional for heat)

Salt and pepper, to taste

1 cup shredded cheese (cheddar or a Mexican blend)

Fresh parsley or cilantro, finely chopped, for garnish

1 tablespoon olive oil

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove all seeds and membranes. Place the peppers upright in a large oven-safe skillet or baking dish, ensuring they are steady.

    Cook the Aromatics: In a large skillet over medium-high heat, warm the olive oil until shimmering. Add the diced onion and sauté until it turns translucent and fragrant, about 3-4 minutes. Stir in the minced garlic and sauté for another minute, allowing it to release its flavor.

      Brown the Beef: Add the ground beef to the skillet, breaking it into smaller pieces with a spatula. Cook until the beef is browned and no longer pink, approximately 5-7 minutes. Season the mixture with salt, pepper, cumin, smoked paprika, oregano, and red pepper flakes (if desired). Stir well to incorporate the spices evenly.

        Combine with Quinoa: Pour the rinsed quinoa, diced tomatoes (along with their juices), and beef broth into the skillet. Stir thoroughly to combine all ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the skillet. Allow it to cook for about 15 minutes, or until the quinoa is fluffy and has absorbed most of the liquid.

          Stuff the Peppers: Once cooked, remove the skillet from the heat. Carefully spoon the beef and quinoa mixture evenly into each prepared bell pepper, pressing down slightly to pack each pepper. After filling them, generously sprinkle the shredded cheese on top of each stuffed pepper.

            Bake the Peppers: Cover the skillet with aluminum foil to trap steam, then place it in the preheated oven. Bake for 25 minutes, after which you should remove the foil. Continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and the peppers are tender.

              Garnish and Serve: Once the peppers are finished baking, carefully remove the skillet from the oven and allow it to cool for a few minutes. Before serving, sprinkle the top with fresh parsley or cilantro for a burst of color and flavor. Enjoy your hearty, vibrant one-pan meal!

                Prep Time, Total Time, Servings: 15 mins | 55 mins | 4 servings