Quinoa-Stuffed Peppers Recipe: How to Make Stuffed Peppers

• 1 cup quinoa
• 2 cups vegetable broth or water
• 2 tablespoons extra virgin olive oil, divided
• 1 pound lean ground beef (or ground turkey)
• 1 medium onion, diced
• 1 jalapeno, finely chopped
• 1 14½-ounce can diced tomatoes
• 1 teaspoon tomato paste
• 2 cloves garlic, minced (or ½ teaspoon garlic powder)
• 1½ teaspoons kosher salt, plus more to taste
• 4 orange, yellow, or red bell peppers (green bell peppers are less sweet)
• 1 14oz can black beans, drained and rinsed
• ¼ cup fresh parsley leaves, chopped
• ½ teaspoon freshly ground black pepper
• ½ teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• ¼ teaspoon hot red pepper, such as cayenne or chipotle
• 1 tablespoon lemon juice
• 1⅓ cup pepper jack cheese (or other melting cheese such as Monterey jack, mozzarella, or cheddar cheese), shredded
• 1 cup fresh herb leaves, such as cilantro, chives, or parsley, for serving
• 1 lime, cut into wedges, for serving

1. 1

   Rinse the quinoa and combine with broth in a microwave-safe bowl. Partially cover with a lid (a plate works fine too) and cook for 6 minutes.

2. 2

   Remove and give quinoa a quick stir; place back in the microwave for 2 more minutes. Remove and let sit for at least 5 minutes to allow the rest of the liquid to be absorbed.

3. 3

   Uncover, and fluff with a fork.

4. 4

   Preheat the oven to 450 degrees Fahrenheit.

5. 5

   In a large skillet over medium-high heat, warm 1 tablespoon olive oil until just shimmering.

6. 6

   Add the ground beef, and sauté until browned, about 3–5 minutes.

7. 7

   Add the onion and jalapeño and sauté until softened, about 5 more minutes.

8. 8

   Add the 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.

9. 9

   Let cool and transfer to a large bowl.

10. 10

    Cut the bell peppers in half lengthwise and remove seeds and pith.

11. 11

    Arrange the peppers cut-side up in a baking dish or rimmed baking sheet.

12. 12

    Drizzle cut side with remaining olive oil and roast until tender but not browned, about 20–25 minutes.

13. 13

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

14. 14

    Add 1 cup shredded cheese and mix to combine. Taste and adjust seasoning.

15. 15

    Remove the roasted peppers from the oven and stuff the peppers with the quinoa mixture.

16. 16

    Sprinkle the peppers with the remaining cheese and return to the oven. Roast stuffed peppers until the edges of the bell peppers are charred and the cheese has melted, about 10–15 minutes.

17. 17

    Sprinkle with fresh herbs and squeeze with lime juice for serving.

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