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Once you have prepared the filling, it's time to stuff the peppers and bake them to perfection. Follow these detailed steps to ensure your Cheesy Beef and Quinoa Stuffed Peppers are deliciously flavorful and beautifully cooked.

Cheesy Beef and Quinoa Stuffed Peppers

Discover the deliciousness of Cheesy Beef and Quinoa Stuffed Peppers, a vibrant and nutritious meal perfect for any occasion! This recipe combines tender bell peppers filled with a hearty mixture of quinoa, ground beef, and melted cheese, offering a delightful blend of flavors and textures. Packed with protein, fiber, and essential nutrients, these stuffed peppers are not only visually stunning but also cater to various dietary preferences. Ideal for family dinners, meal prep, or festive gatherings, this dish is sure to impress!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, thoroughly rinsed

2 cups beef broth (or water)

1 lb ground beef (or turkey)

1 small onion, diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained well

1 cup corn (frozen or canned, drained)

1 cup black beans, rinsed and drained

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend of your choice)

¼ cup fresh cilantro, chopped (for garnish)

1 tbsp olive oil

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s ready for baking.

    Prepare the Quinoa: In a medium pot, combine the rinsed quinoa with 2 cups of beef broth (or water). Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for 15-20 minutes, until the quinoa is fluffy and the liquid is fully absorbed. Remove from heat and fluff with a fork; set aside.

      Cook the Beef: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until it becomes translucent, approximately 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

        Brown the Meat: Increase the heat to medium-high. Add the ground beef (or turkey) to the skillet, breaking it apart with a spatula. Cook thoroughly until browned, around 6-8 minutes. Drain any excess fat from the skillet.

          Combine Ingredients: Add the cooked quinoa to the beef mixture, along with the drained diced tomatoes, corn, black beans, ground cumin, chili powder, and season with salt and pepper. Stir well and cook for another 2-3 minutes until all ingredients are heated through.

            Prepare the Peppers: Slice the tops off the bell peppers and carefully remove the seeds and membranes. Lightly sprinkle a pinch of salt inside each pepper for seasoning.

              Stuff the Peppers: Generously fill each bell pepper with the beef and quinoa mixture, packing it down lightly. Finish by topping each pepper with a handful of shredded cheese.

                Bake: Arrange the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil and bake for 25 minutes. Afterward, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly with a light golden color.

                  Garnish & Serve: Once baked, remove the peppers from the oven and let them cool for a few minutes. Before serving, sprinkle fresh chopped cilantro over the top for a burst of color and flavor.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4

                      - Presentation Tips: Serve the stuffed peppers on a vibrant plate, drizzling a little olive oil around for a gourmet touch, and adding extra cilantro leaves around the edges for brightness.