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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These stuffed peppers are a staple healthy dinner option year-round! Packed with protein from ground beef, quinoa, and black beans, and bursting with flavor from a mix of spices and fresh ingredients. The peppers are baked until tender, then filled with a savory mixture and topped with melty shredded cheese. Perfect for a satisfying and nutritious meal.
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Slice green bell peppers in half and remove seeds.
Place pepper halves in a baking dish and pour in a splash of water.
Bake at 400°F for 15 minutes until softened.
Cook quinoa according to package directions.
Heat a pan over medium heat and brown ground beef, draining excess grease if necessary.
Stir in red onion, garlic, chili powder, cumin, oregano, coriander, paprika, salt, and pepper, and sauté until onions are softened and fragrant.
Mix in black beans, rotel, frozen corn, and cooked quinoa until well combined.
Fill softened pepper halves with the ground beef mixture.
Top each stuffed pepper with shredded cheese.
Bake at 400°F for another 15-20 minutes until cheese is melted and bubbling.
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You can substitute ground turkey or chicken for ground beef if preferred.
For a vegetarian version, omit the ground beef and add extra black beans or cooked lentils.
Use any type of shredded cheese you like, such as cheddar, mozzarella, or a Mexican blend.
Add toppings like sour cream, avocado slices, or chopped cilantro for extra flavor.
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the filling and stuff the peppers ahead of time. Store them in the refrigerator and bake them when ready to serve.
What can I use instead of rotel?
You can substitute rotel with diced tomatoes and green chilies or use plain diced tomatoes with a pinch of chili flakes.
How do I make this recipe spicier?
Add more chili powder or a pinch of cayenne pepper to the filling for extra heat.
Can I freeze stuffed peppers?
Yes, you can freeze stuffed peppers after baking. Let them cool completely, then store them in an airtight container in the freezer for up to 3 months.
What other vegetables can I add to the filling?
You can add diced zucchini, mushrooms, or spinach to the filling for extra veggies.
