Colorful bell peppers filled with savory ground beef, hearty quinoa, black beans, vegetables, and a rich tomato sauce, all baked beneath a layer of melted cheese. This wholesome twist on a classic family favorite is full of flavor, satisfying, and perfect for making ahead.
MAKES
4 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love them
A complete meal tucked into one colorful pepper! These stuffed peppers combine protein, fiber-rich grains, and vegetables in a simple, satisfying dinner that makes delicious leftovers.
What Makes It So Flavorful?
Garlic, onion, Worcestershire sauce, and warm spices bring depth to the savory beef filling, while tomato sauce keeps everything moist and a layer of melted cheese adds a delicious finishing touch.
Helpful Tips
Pre-bake the peppers for 10–15 minutes before stuffing to ensure they're tender without overcooking the filling. Choose large, evenly shaped peppers that stand upright in your baking dish.
Stuffed Bell Peppers
HEARTY · SAVORY · COMFORTING
4 SERVINGS | PREP TIME 20 MINUTES | COOK TIME 30-35
Ingredients:
4 large bell peppers (red, orange, yellow, or green)
1 lb lean grass-fed ground beef
1 cup cooked quinoa or wild rice
1 cup black beans, rinsed and drained
½ cup corn kernels
½ cup green peas or edamame
2 tablespoons extra-virgin olive oil, divided
1 medium onion, finely chopped
3 garlic cloves, minced
1–1½ cups tomato sauce
2 teaspoons organic Worcestershire sauce
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon ground coriander
¼ teaspoon dried oregano
¼ teaspoon sea salt, plus more for peppers
Freshly ground black pepper, to taste
1 cup shredded cheddar or Mexican-blend cheese, divided
Method:
Prepare the peppers: Preheat oven to 400°F. Wash and dry the bell peppers. Slice off the tops, remove seeds and membranes, and set the tops aside.
Pre-roast: Place peppers upright in a baking dish. Brush the inside and outside with 1 tablespoon olive oil and lightly sprinkle with salt. Roast for 15 minutes, until slightly softened. Remove from oven and set aside.
Cook the filling: Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.
Brown the beef: Add ground beef, cumin, chili powder, coriander, oregano, salt, and pepper. Cook for 6–8 minutes, breaking up the meat, until browned and fully cooked.
Combine everything: Stir in 1 cup tomato sauce, Worcestershire sauce, cooked quinoa, black beans, corn, and peas. Simmer for 2–3 minutes until heated through. Add more tomato sauce if needed. Remove from heat and stir in ½ cup shredded cheese.
Stuff the peppers: Spoon the filling evenly into each pepper, packing gently. Sprinkle the remaining ½ cup cheese over the tops.
Bake: Return to the oven for 10–15 minutes, until the peppers are tender, the filling is hot, and the cheese is melted and bubbly. If using the pepper tops as lids, place them alongside the peppers during this final bake.
Recipe Notes
Choose Your Peppers: Red, orange, and yellow peppers have a naturally sweeter flavor, while green peppers are slightly more earthy and robust.
Grain Variations: Quinoa adds protein and a light, fluffy texture, while wild rice brings a slightly chewy, nutty flavor. Brown rice is another delicious option.
Keep the Filling Moist: Start with 1 cup tomato sauce and add up to another ½ cup if needed. The filling should be moist and saucy, not watery.
Vegetable Options: Add finely chopped zucchini, mushrooms, or spinach for additional vegetables. Sauté moisture-rich vegetables before mixing them into the filling.
Cheese Options: Sharp cheddar adds a rich, savory flavor, while mozzarella gives a milder, creamier finish.
Make It Ahead: Prepare the filling and peppers a day in advance. Refrigerate separately, then stuff and bake when ready. Allow additional baking time if assembling directly from the refrigerator.
Storage: Refrigerate cooked stuffed peppers in an airtight container for up to 3–4 days.
Freezer-Friendly: Freeze fully cooked and cooled stuffed peppers individually for up to 3 months. Thaw overnight in the refrigerator and reheat covered at 350°F until heated through to 165°F.
