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In the world of quick, nutritious meals, few dishes shine as brightly as One-Pan Beef and Quinoa Stuffed Peppers. This vibrant recipe is not only visually appealing with its array of colorful bell peppers, but it also packs a flavorful punch, making it a perfect meal for busy weeknights or casual gatherings. The combination of ground beef, fluffy quinoa, and a medley of spices creates a satisfying and wholesome dish that is bound to please even the pickiest eaters. In this article, we will walk you through the ingredients, preparation steps, and the benefits of this delightful recipe, ensuring you're equipped to create your very own flavor bomb in the kitchen.

One-Pan Beef and Quinoa Stuffed Peppers

Discover the vibrant and nutritious One-Pan Beef and Quinoa Stuffed Peppers, a perfect solution for busy weeknights or casual gatherings. This recipe features colorful bell peppers stuffed with a hearty mixture of ground beef, fluffy quinoa, and aromatic spices, topped with melted cheese. Not only does it look stunning on your plate, but it also brings essential nutrients and flavors that even picky eaters will love. Follow this easy guide to impress your family and friends!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

1 pound ground beef (or turkey for a lighter option)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon Italian seasoning

Salt and pepper to taste

1 cup beef broth (or vegetable broth)

1 cup shredded cheese (cheddar or mozzarella)

Fresh parsley or cilantro for garnish

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes, creating vessels for the stuffing. Place the chopped pepper tops aside for later.

    Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and beef broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid has been absorbed. Remove from heat and fluff with a fork.

      Sauté Veggies: In a large skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.

        Brown the Meat: Increase heat to medium-high and add the ground beef. Cook until browned and cooked through, breaking it up with a spatula (about 5-7 minutes). Drain any excess fat if necessary.

          Mix Ingredients: Stir in the diced tomatoes, cooked quinoa, cumin, paprika, Italian seasoning, salt, and pepper. Mix until well combined and heated through.

            Stuff the Peppers: Spoon the beef and quinoa mixture into each prepared bell pepper, packing them tightly. Place the stuffed peppers upright in a baking dish (you can pour a little water at the bottom of the dish to create steam).

              Top with Cheese: Sprinkle the shredded cheese generously over the top of each stuffed pepper.

                Bake: Cover the baking dish with aluminum 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.

                  Serve: Remove from the oven, let cool for a few minutes, and then garnish with chopped fresh parsley or cilantro. Serve warm and enjoy your colorful flavor bombs!

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