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Stuffed Peppers

Mexican Quinoa Stuffed Peppers

August 29, 2016

As evenings begin to cool down, I tend to search for dinner ideas that don't involve the grill but aren't the heavy casserole-type of comfort food that I seek out in winter. This dish was the perfect compromise. Make it vegetarian by adding a package of Chipotle Black Bean Crumbles instead of the ground beef. Served with a side salad this makes a simple weeknight meal.

Stuffed Peppers


1Preheat oven to 350 degrees. Arrange the peppers in a 9x13 baking dish so that cavity side is facing up. In a large mixing bowl, stir together the cooked ground beef, quinoa, 1 1/2 cups shredded cheese, and salsa until combined. Spoon the mixture evenly into the peppers. Sprinkle the tops with the remaining 1/2 cup cheese. Bake uncovered for 25-30 minutes, or until peppers are cooked and soft and the cheese is melted. Add optional toppings if desired, serve immediately.

quinoa stuffed peppers


6 Bell Peppers, any color, tops cut off and cores removed

1 lb lean ground beef, cooked

3 cups cooked quinoa

2 cups freshly shredded Pepper Jack cheese

1 cup good quality salsa

Optional toppings: chopped cilantro, diced avocado, extra cheese

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