High-Protein Stuffed Bell Peppers
These stuffed bell peppers are filled with a nutritious mix of ground beef, quinoa, and vegetables, topped with melted cheese for a delicious and protein-rich meal.
Ingredients
Main Ingredients
- 4 pieces Bell peppers Choose firm, unblemished peppers in any color.
- 1 pound Ground beef Can substitute with turkey or plant-based options.
- 1 cup Quinoa Rinse before cooking to remove bitterness.
- 2 cups Vegetables (e.g., onions, tomatoes, corn) Use any combination of chopped vegetables.
- 1 cup Melted cheese Try mozzarella, feta, or pepper jack.
- 1 tablespoon Olive oil For cooking the beef and vegetables.
Seasonings
- 1 teaspoon Salt To taste.
- 1 teaspoon Black pepper To taste.
- 1 teaspoon Garlic powder Adjust according to preference.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
Cooking
- In a skillet, heat olive oil over medium heat and brown the ground beef.
- Add quinoa, chopped vegetables, and seasonings to the skillet; cook until vegetables are tender.
- Stuff the mixture into the bell peppers.
- Place stuffed peppers in a baking dish and top with melted cheese.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly.
Notes
For storage, let the stuffed peppers cool completely. Store in an airtight container in the fridge for up to 4 days or freeze individually for up to 3 months. Reheat in the oven or microwave.