Description
Delicious stuffed bell peppers filled with savory ground beef, quinoa, and cheese.
Ingredients
Scale
- 5 large bell peppers
- 1 pound ground beef (lean)
- 2 Tbsp minced garlic
- 1 medium onion (diced)
- 1 can (14 oz) fire roasted tomatoes
- 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
- For a spicier version, add diced jalapeños to the filling.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg