Southwest Beef & Quinoa Stuffed Peppers
Southwest Beef & Quinoa Stuffed Peppers might be just the main course you are searching for. This recipe serves 4. One serving contains 706 calories, 37g of protein, and 42g of fat. For $3.04 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. 33 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free diet. A mixture of ground beef, cayenne, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Platings & Pairings. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. If you like this recipe, take a look at these similar recipes: Southwest Quinoan and Spiralized Sweet Potato Stuffed Bell Peppers, Beef, Eggplant, & Quinoa Stuffed Peppers, and Ground Beef & Quinoa-Stuffed Peppers.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 ½ cups bone broth or chicken stock
¾ cup Bob's Red Mill Organic Quinoa Grain
1 onion diced
4 green onions thinly sliced
2 cloves garlic minced
1 pound ground beef
2 red bell peppers halved and seeded
2 yellow bell peppers halved and seeded
1 14.5 oz . can diced tomatoes
1 cup grated Monterey Jack cheese
2 Tablespoons olive oil
1 ½ teaspoons . chili powder
1 ½ teaspoons . cumin
½ teaspoon . paprika
¼ teaspoon . cayenne
Salt and pepper
2 limes cut into wedges
Equipment:
instant pot
oven
pot
baking sheet
frying pan
Cooking instruction summary:
Instructions Preheat oven to 400 degrees. Bring stock and a pinch of salt to a boil in a small pot. Once boiling, add quinoa. Cover and cook on low heat for 15-20 minutes. Alternatively, you can cook it in the Instant Pot (see notes). Arrange the pepper halves on a baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle with salt and pepper. Bake until softened , 7-10 minutes. Meanwhile, heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add onions, green onions and garlic, cook for 4-5 minutes, until softened. Add ground beef and break up as it browns, 3-4 minutes. Stir in chili powder, cumin, paprika and cayenne and cook for an additional 30 seconds. Add in tomatoes and let simmer for 5 minutes. Stir in cooked quinoa and season with salt and pepper. Fill peppers with beef mixture and sprinkle with cheese. Bake 10 minutes. Serve with lime wedges on the side.
Step by step:
1. Preheat oven to 400 degrees. Bring stock and a pinch of salt to a boil in a small pot. Once boiling, add quinoa. Cover and cook on low heat for 15-20 minutes. Alternatively, you can cook it in the Instant Pot (see notes).
2. Arrange the pepper halves on a baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle with salt and pepper.
3. Bake until softened , 7-10 minutes.
4. Meanwhile, heat 1 Tbsp. olive oil in a large skillet over medium-high heat.
5. Add onions, green onions and garlic, cook for 4-5 minutes, until softened.
6. Add ground beef and break up as it browns, 3-4 minutes. Stir in chili powder, cumin, paprika and cayenne and cook for an additional 30 seconds.
7. Add in tomatoes and let simmer for 5 minutes. Stir in cooked quinoa and season with salt and pepper.
8. Fill peppers with beef mixture and sprinkle with cheese.
9. Bake 10 minutes.
10. Serve with lime wedges on the side.
Nutrition Information:
covered percent of daily need
