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In the world of culinary delights, few dishes can rival the simplicity and satisfaction of a well-prepared stuffed pepper. This One-Pan Beef and Quinoa Stuffed Peppers recipe combines hearty flavors and nutritious ingredients, making it a perfect choice for a weeknight dinner or a family gathering. With minimal cleanup thanks to the one-pan method, this recipe not only saves time but also delivers a deliciously wholesome meal. Join us as we explore the steps to create this flavorful dish that is sure to impress!

One-Pan Beef and Quinoa Stuffed Peppers

Discover the deliciousness of One-Pan Beef and Quinoa Stuffed Peppers, a perfect blend of hearty flavors and nutritious ingredients. This easy recipe transforms bell peppers into satisfying meals, packed with protein and fiber from ground beef, quinoa, black beans, and corn. Enjoy minimal cleanup with the one-pan approach while creating a colorful and flavorful dish that the whole family will love. Ideal for weeknight dinners or gatherings, impress your loved ones with this vibrant, wholesome meal!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground beef (lean)

1 cup quinoa, rinsed

2 cups beef broth (or water)

1 can (15 oz) diced tomatoes, drained

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 small onion, diced

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (cheddar or jack)

Fresh cilantro or parsley, for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.

      Cook quinoa: In a medium saucepan, bring the 2 cups of beef broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and all the liquid is absorbed. Remove from heat.

        Sauté the beef: In a large, oven-safe skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until softened.

          Brown the ground beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat.

            Combine ingredients: Stir in the cooked quinoa, diced tomatoes, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine all the ingredients and allow to cook for an additional 2-3 minutes until heated through.

              Stuff the peppers: Carefully spoon the beef and quinoa mixture into each bell pepper until they are filled to the top. Place the stuffed peppers back into the skillet, standing upright if possible.

                Top with cheese: Sprinkle shredded cheese generously over the stuffed peppers.

                  Bake the peppers: Cover the skillet with foil (if it has a lid, you can use that instead) and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.

                    Garnish and serve: Once cooked, remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy your one-pan meal!

                      Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4-6 servings