Moderate
Quinoa-Beef Fiesta Peppers
Bell peppers stuffed with ground beef and quinoa — a dish that takes real assembly before the oven finishes the job.
No ratings yet. Made it? Be the first to rate it.- Serves
- 4
- Prep
- 20 minutes
- Cook
- 25-30 minutes
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Send a photoIngredients
- 4 large bell peppers
- 500g (approximately 1.1 lbs) lean ground beef
- 1 cup cooked quinoa
- 1 can diced tomatoes, drained
- 1 tsp cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Method
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and clear out the seeds and membranes.
- Brown the ground beef in a skillet and drain the excess fat.
- Stir in the cooked quinoa, diced tomatoes, cumin, salt, and pepper.
- Stuff each pepper with the beef and quinoa mixture, pressing it down so it holds.
- Stand the peppers up in a baking dish and cover loosely with foil.
- Bake for about 25-30 minutes, until the peppers are tender.
- Finish with fresh parsley before serving.
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