Stuffed peppers are the only way my husband will eat bell peppers. My three year old eats them like they are apples. My two year old is offended if I even suggest he try them. Nothing like food to bring a family together. 😉
Whether you like bell peppers or not, you can’t go wrong with this recipe. The stuffing was something my whole family agreed was hot-diggity good! It’s like a taco party in a pepper fiesta. No? Well it made sense in my head.
I try to create recipes that can stretch a pound of ground beef, fill hungry tummies, and nourish little bodies. This one uses quinoa (pronounced Keen-wa) to help stretch the beef. If you have never tried quinoa, you are missing out. It is light and fluffy when cooked and can be used in place of rice in a lot of dishes. It’s high in protein, iron, phosphorous, magnesium, and B vitamins. It does have a slightly bitter coating that is easily washed off with a simple rinse, but the quinoa takes on the taste of whatever it is cooked in, so it is very versatile. I like to cook mine in the rice cooker with bone broth instead of water for an extra nutrient-dense kick!
This recipe makes far more stuffing than you will need for the peppers. That is unless you are having a stuffed pepper party. Try saying that three times fast! We like to take the extra stuffing and throw it in a tortilla the next day with some black beans and raw milk cheddar for a delicious burrito.
Also, this is a bare bones recipe. Feel free to add in a bunch of stuff to make it your own. Chopped onions, diced tomatoes, and sour cream are all excellent additions!
- 4 red bell peppers
- 1 lb ground beef
- 2 cups cooked quinoa
- ¼ cup nutritional yeast ***optional but tasty
- 1 TB chili powder
- 1 tsp cumin
- 1 tsp unrefined sea salt
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ cup water.
- Shredded cheese ***optional
- Wash the bell peppers and cut off the top, removing the seeds.
- Boil a pot of water and place bell peppers into boiling water. Let boil for 5 minutes.
- Preheat oven to 375 degrees.
- Brown beef in a large pan.
- Add quinoa to the beef.
- Add nutritional yeast (if using), spices and water, stirring until well combined.
- Reduce heat to simmer. Simmer until most of the water has evaporated and the beef and quinoa are coated in the spices.
- Spoon the taco mixture into the bell peppers.
- Place on a pan (I prefer a loaf pan so I can wedge them in and not have them fall over.)
- Sprinkle shredded cheese on the top if using.
- Bake in the oven for 20-25 minutes.
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