Quinoa Stuffed Peppers

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Quinoa Stuffed Peppers are a hearty, flavorful weeknight dinner filled with beef, quinoa, and cheese—easy to make, meal prep friendly, and delicious.

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: American

Servings: peppers

Calories: 424kcal

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!

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.