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Stuffed bell peppers are a culinary classic that has captured the hearts and taste buds of many. Their vibrant colors, hearty fillings, and the delightful combination of textures make them a versatile dish suitable for various occasions, from casual family dinners to festive gatherings. The appeal of stuffed bell peppers lies not just in their aesthetic charm but also in their adaptability; they can be customized with an array of fillings to suit different tastes and dietary needs, making them a popular choice in many households.

Stuffed Bell Peppers with Ground Beef and Quinoa

Discover the delightful world of savory stuffed bell peppers, a colorful dish loved by families everywhere. This classic recipe combines vibrant bell peppers with nutritious quinoa and your choice of ground meat or plant-based alternatives, making it suitable for all dietary preferences. Packed with flavors and easy to customize, these stuffed beauties are perfect for any occasion. Get ready to create a meal that's not only delicious but also visually stunning and nutritious for everyone to enjoy!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

1 lb ground beef (or substitute with ground turkey for a lighter option)

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1 cup corn (canned or frozen)

1 tsp cumin

1 tsp smoked paprika

½ tsp salt

¼ tsp black pepper

1 cup shredded cheese (cheddar or mozzarella)

¼ cup fresh parsley, chopped (for garnish)

Olive oil (for cooking)

Instructions
 

Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and ribs. Brush the outside with a little olive oil and place them in a baking dish upright. Set aside.

    Cook the Quinoa: In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and set aside.

      Prepare the Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes. Add the ground beef, cooking until browned. Drain any excess fat.

        Combine Ingredients: Lower the heat and stir in the drained diced tomatoes, corn, cooked quinoa, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally, allowing the flavors to meld. Taste and adjust seasoning if necessary.

          Stuff the Peppers: Remove the skillet from the heat and mix in half of the shredded cheese. Generously stuff each bell pepper with the quinoa and ground beef mixture, pressing down lightly to pack it in.

            Bake: Top the stuffed peppers with the remaining shredded cheese. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

              Garnish and Serve: Carefully remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4