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Stuffed peppers are a delightful dish that marries simplicity with bold flavors, making them a favorite among home cooks and food enthusiasts alike. This classic recipe features vibrant bell peppers filled with a savory mixture of ground beef, vegetables, and spices, creating a comforting meal that can be enjoyed at any time of the year. The appeal of stuffed peppers lies not only in their taste but also in their aesthetic presentation, showcasing a rainbow of colors that can brighten up any dinner table.

Savory Beef and Vegetable Stuffed Peppers

Discover the joy of making savory beef and vegetable stuffed peppers, a dish that combines simplicity with incredible flavor. This vibrant recipe features bell peppers filled with a delicious blend of ground beef, nutritious veggies, and aromatic spices, creating a colorful and healthy meal. Packed with protein, fiber, and essential vitamins, these customizable stuffed peppers can satisfy every palate. Whether you opt for traditional or explore creative variations, this dish is sure to be a family favorite!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground beef

1 cup cooked quinoa (or rice)

1 medium onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 cup black beans, rinsed and drained

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

      Cook the Beef Mixture:

        - In a large skillet, heat the olive oil over medium heat.

          - Add the diced onion and garlic, sauté for about 3–4 minutes until the onion is translucent.

            - Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and fully cooked, about 5–7 minutes.

              - Stir in the diced zucchini, cherry tomatoes, black beans, cooked quinoa, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes until the vegetables are tender. Remove from heat.

                Stuff the Peppers: Fill each bell pepper with the beef and vegetable mixture, packing it in firmly. Once filled, top each pepper with shredded cheese.

                  Bake: Cover the baking dish with aluminum foil (shiny side down) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.

                    Serve: Remove from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.

                      Enjoy: Serve warm as a hearty main dish that’s colorful and packed with flavor!

                        Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4