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This Quinoa Stuffed Peppers recipe is a hearty, flavorful dinner packed with protein, vegetables, and bold seasoning—all tucked inside perfectly softened bell peppers.
The combination of lean ground beef, quinoa, fire-roasted tomatoes, buffalo sauce, and melty cheese creates a satisfying main dish that feels both wholesome and comforting.
If you enjoy simple, flavor-filled dinners, be sure to check out my Sheet Pan Chicken Fajitas, Blackened Salmon Tacos, and French Onion Meatballs—all easy recipes that bring big taste to the table without complicated steps.
Why You’ll Love Quinoa Stuffed Peppers
- Hearty and satisfying: This bell pepper recipe is packed with protein, quinoa, and veggies for a complete meal.
- Easy weeknight dinner: Simple ingredients and minimal prep make this a go-to favorite, like my one-pot chili mac.
- Perfect for meal prep: Stores and reheats well for lunches or make-ahead dinners.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Bell Peppers: The colorful base that holds the filling.
- Quinoa: Adds nuttiness, protein, and texture.
- Ground Beef: A hearty protein that pairs well with the spices and tomatoes.
- Fire Roasted Tomatoes: Brings smoky, savory depth to the filling.
- Mexican Shredded Cheese: Melts beautifully for a creamy, flavorful topping.
How to Make This Quinoa Stuffed Peppers Recipe
Here are the step-by-step instructions for making this recipe:
Step 1: Preheat the oven to 375°F and bring a large pot of water to boil.
Step 2: In a large skillet or saucepan, brown the ground beef. When nearly cooked, add minced fresh garlic and diced onion.
Continue cooking, then add tomatoes, cooked quinoa, buffalo sauce, and most of the cheese (reserve some to top the peppers). Stir to combine.
Step 3: Remove tops and seeds from the peppers. Boil peppers for 5 minutes to soften. Carefully remove with tongs and place in a baking dish.
Step 4: Scoop the quinoa mixture into each pepper, packing tightly and filling to the top. Add any leftover filling to the bottom of the dish.
Step 5: Top each pepper with the remaining cheese and bake for 25 minutes.
Tips for Success
- Choose peppers that stand upright easily for better filling and baking.
- You can use cheddar cheese or Monterey jack cheese in place of Mexican cheese.
- Add extra buffalo hot sauce if you love more heat and tang.
- Use yellow, orange or red bell peppers in addition to or instead of green peppers for naturally sweeter flavor.
- Add black beans or brown rice to extend the beef.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
Frequently Asked Questions
Yes—ground turkey is a great lean option and works well with the same seasoning.
Absolutely. Assemble the peppers, refrigerate, and bake when ready (adding a few extra minutes).
Boiling softens them so they don’t stay crunchy after baking; it’s a helpful step for the best texture.
More Easy Dinner Recipes
If you make this quinoa stuffed peppers recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Quinoa Stuffed Peppers
Equipment
- Cast Iron Skillet or large saucepan
Ingredients
- 5 large bell peppers
- 1 pound ground beef, lean
- 2 Tbsp minced garlic
- 1 medium onion, diced
- 1 can fire roasted tomatoes, 14.5 oz
- 1 cup cooked quinoa
- 2 Tbsp buffalo sauce
- 1 cup mexican shredded cheese
- 1/2 tsp paprika
- 1/2 tsp chili powder
Instructions
- Preheat the oven to 375 degrees F and bring a large pot of water to boil.
- In a large saucepan, brown the ground beef. Once it’s almost cooked through, add in the minced garlic and diced onion. Continue to cook. Add in the can of tomatoes, the cooked quinoa, buffalo sauce, paprika, chili powder, and most of the cheese (save some to sprinkle on the top of the peppers once they are filled). Mix everything together.
- Once the water is boiling, remove the tops and the seeds from the peppers. Submerge all peppers into the boiling water for 5 minutes to soften them. Carefully remove with tongs and place in your baking dish.
- Scoop the mixture into each pepper and fill to the top. If there is any excess filling left, add to the bottom of the baking dish. It will brown further and be delicious!
- Top each pepper with a bit of cheese and bake for 25 minutes.
- Plate and enjoy!
Notes
- Choose peppers that stand upright easily for better filling and baking.
- You can use cheddar cheese or Monterey jack cheese in place of Mexican cheese.
- Add extra buffalo hot sauce if you love more heat and tang.
- Use yellow, orange or red bell peppers in addition to or instead of green peppers for naturally sweeter flavor.
- Add black beans or brown rice to extend the beef.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
