How to Make Stuffed Bell Peppers: Easy Stuffed Peppers Recipe

• 2 tablespoons extra virgin olive oil, divided
• 1 pound lean ground beef (or ground turkey)
• 1 medium onion, diced
• 1 14½-ounce can diced tomatoes
• 1 teaspoon tomato paste
• 2 cloves garlic, minced
• 1½ teaspoons kosher salt, plus more to taste
• 4 orange, yellow, or red bell peppers (green bell peppers are less sweet)
• 3 cups cooked quinoa (or long-grain white rice)
• ¼ cup fresh parsley leaves, chopped
• ½ teaspoon freshly ground black pepper
• ½ teaspoon cumin
• 1 teaspoon paprika
• ¼ teaspoon hot red pepper, such as cayenne
• 1 tablespoon lemon juice
• ¼ cup pine nuts
• 1 cup pepper jack cheese (or other melting cheese such as Monterey jack, mozzarella, or cheddar cheese)
• ½ cup grated parmesan cheese
• 1 cup fresh herb leaves, such as Greek oregano, mint, and/or dill, for garnish

1. 1

   Preheat the oven to 450 degrees Fahrenheit.

2. 2

   In a large skillet over medium-high heat, warm 1 tablespoon olive oil until just shimmering. Add ground beef, and sauté until browned, about 3–5 minutes. Add onion and sauté until softened, about 5 more minutes.

3. 3

   Add diced tomatoes, tomato paste, minced garlic cloves, salt, and ¼ cup water. Reduce to medium heat and cook until tomatoes have wilted, about 6–8 minutes. Let cool and transfer to a large bowl.

4. 4

   Cut bell peppers in half lengthwise and remove seeds and pith. Arrange peppers cut-side up in a baking dish or rimmed baking sheet. Drizzle cut side with remaining olive oil and roast until tender but not browned, about 20–25 minutes.

5. 5

   Meanwhile, add quinoa to the ground meat mixture along with parsley, spices, and lemon juice. Mix well to combine.

6. 6

   In a small dry skillet over medium heat, toast pine nuts until golden brown and fragrant. Add pine nuts to meat mixture along with pepper jack cheese and mix to combine. Taste and adjust seasoning.

7. 7

   Remove the roasted peppers from the oven and stuff peppers with meat mixture. Sprinkle with parmesan cheese and return to the oven. Roast stuffed peppers until the edges of the bell peppers appear charred and cheese has melted, about 10–15 minutes.

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