Southwestern Stuffed Bell Peppers with Ground Beef and Quinoa

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Southwestern Stuffed Bell Peppers with Ground Beef and Quinoa

Ground beef is a go-to for many, and it’s especially versatile when you’re looking for a satisfying, protein-packed meal. If you’re craving something hearty and flavorful, this Southwestern Stuffed Bell Pepper recipe is the perfect choice. It combines the richness of ground beef with vibrant vegetables and ancient grains like quinoa, bringing a nutritional boost to your dinner plate. I love using Ancient Harvest quinoa for its high protein content and texture that elevates any dish—especially when paired with lean ground beef.

Ingredients:

  • 4 large bell peppers (any color)
  • 1 lb of lean ground beef (85% or higher)
  • 1 cup cooked Ancient Harvest quinoa (or rice if preferred)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes (undrained)
  • 1 small onion, finely chopped
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup corn kernels (frozen or canned)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Fresh cilantro (for garnish)
  • 1 small cup Greek yogurt (optional, for serving)

Instructions:

  1. Prep the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and membranes, and place them upright in a baking dish.

  2. Cook the Beef: In a large skillet over medium heat, heat a splash of olive oil. Once hot, add the chopped onion and sauté until translucent (about 3 minutes). Add the ground beef, breaking it apart with a spatula. Cook until browned and fully cooked through (about 5-7 minutes). Drain excess grease if needed.

  3. Combine Ingredients: Stir in the black beans, diced tomatoes (with their juice), quinoa, corn, chili powder, cumin, smoked paprika, salt, and pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to meld.

  4. Stuff the Peppers: Spoon the beef mixture into each bell pepper, packing it tightly. Sprinkle shredded cheese on top of each stuffed pepper.

  5. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

  6. Serve: Once done, let the peppers cool slightly before serving. Garnish with fresh cilantro and a dollop of Greek yogurt for extra creaminess.

Nutritional Breakdown (per stuffed pepper):

  • Calories: ~350
  • Protein: 28g
  • Carbohydrates: 35g
  • Fat: 15g
  • Fiber: 8g
  • Sugars: 6g

Nutritional Highlights:

  • High in Protein: Between the lean ground beef, black beans, and quinoa, each pepper packs a protein punch—helping you build and repair muscle while keeping you full.
  • Rich in Fiber: The black beans, corn, and bell peppers provide a healthy dose of fiber, aiding digestion and maintaining stable blood sugar.
  • Packed with Vitamins: Bell peppers offer a boost of vitamin C, and the tomatoes bring in vitamin A, both of which are great for immune function.

This recipe is perfect for busy nights or meal prepping for the week ahead. It’s an easy-to-make, gluten-free dish that packs flavor, nutrition, and a variety of textures—thanks to the combination of beef, quinoa, and fresh veggies. The quinoa makes it even more filling and adds that nutty flavor I absolutely love, especially with the lean beef. So, whether you’re cooking for yourself or feeding a family, this dish is a crowd-pleaser! Enjoy, and feel free to customize it with your favorite spices or toppings.

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