Go Back
Cheesy Beef and Quinoa Stuffed Bell Peppers in a ceramic baking dish on a wooden table.

Cheesy Beef and Quinoa Stuffed Bell Peppers

Tender bell peppers stuffed with seasoned ground beef, quinoa, tomatoes, and herbs, baked under a golden melted cheese top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 380
Ingredients Method Notes

Ingredients
  

  • - 4 large bell peppers mix of red, yellow, and green, sliced horizontally with tops removed and cored
  • - 1 lb 450g lean ground beef (90/10 or 93/7)
  • - 1 tbsp extra virgin olive oil
  • - 1 small yellow onion finely diced
  • - 2 cloves garlic minced
  • - 1 cup cooked quinoa
  • - 1 can 14.5 oz crushed tomatoes
  • - 1 tsp Italian seasoning
  • - 1 tsp garlic powder
  • - 1 cup shredded mozzarella or Monterey Jack cheese divided
  • - 1/2 tsp salt or to taste
  • - 1/4 tsp black pepper
  • - 2 tbsp fresh parsley finely chopped (for garnish)
  • - 3 tbsp water for baking dish

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Hollow out and core bell peppers; arrange them upright in an 8x8-inch glass or ceramic baking dish.
  3. Heat extra virgin olive oil in a skillet over medium-high heat. Add ground beef and diced onion; cook 5–6 minutes until beef is browned. Drain excess fat.
  4. Stir in minced garlic, crushed tomatoes, Italian seasoning, garlic powder, salt, and black pepper. Simmer for 3 minutes.
  5. Remove skillet from heat. Fold in cooked quinoa and 1/2 cup of shredded cheese.
  6. Spoon meat and quinoa mixture tightly into bell peppers until filled to the top rim.
  7. Pour 3 tablespoons of water into bottom of baking dish.
  8. Cover tightly with aluminum foil and bake for 35 minutes until peppers are tender.
  9. Remove foil, sprinkle remaining 1/2 cup cheese over peppers, and bake uncovered for 8–10 minutes until cheese melts and turns golden brown.
  10. Garnish with fresh chopped parsley and rest 5 minutes before serving.

Notes

- Use freshly shredded cheese for the best melting texture.
- To make ground turkey version, simply swap lean beef with 1 lb ground turkey.
- Can be prepared 24 hours ahead and chilled before baking.