Stuffed Bell Peppers with Lean Beef and Quinoa
Stuffed Bell Peppers with Lean Beef and Quinoa is an American recipe of medium difficulty, ready in about 45 minutes and enough for 4 servings. The main ingredients are bell peppers, lean ground beef and quinoa. The cooking is mostly baking and sautéing. It is gluten-free. With 30 g of protein per serving (about 395 calories), it is a filling option.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 395 kcal
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Ingredients
For 4 servings
- 4bell peppers
- 400 glean ground beef
- 100 gquinoa
- 400 gdiced tomatoes
- 1onion
- 2 clovesgarlic
- 80 gmozzarella cheese
- 1 tspcumin
- 1 tbspolive oil
Instructions
- Preheat oven to 375°F (190°C). Cook the quinoa according to package directions and set aside. Cut the tops off the bell peppers and remove seeds and membranes.
- Heat olive oil in a skillet over medium heat. Sauté diced onion for 3 minutes, then add minced garlic and cumin. Cook 1 minute more.
- Add lean ground beef to the skillet and cook for 5-6 minutes, breaking apart, until browned. Drain any excess fat. Stir in half the diced tomatoes and the cooked quinoa.
- Stuff each bell pepper with the beef and quinoa mixture. Place in a baking dish and pour the remaining diced tomatoes around the peppers. Top each pepper with shredded mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake 5 more minutes until cheese is melted and bubbly. Serve hot.
Nutrition per serving
- Calories
- 395 kcal
- Protein
- 30 g
- Fat
- 14 g
- Carbs
- 36 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Diet: gluten-free
- In cookbook: Healthy & Light
