Southwestern Stuffed Bell Peppers with Ground Beef and Quinoa
Colorful bell peppers stuffed with a hearty mixture of seasoned ground beef, fluffy quinoa, and crushed tomatoes, then topped with melted Monterey Jack cheese. This complete meal combines protein, grains, and vegetables in one satisfying dish that's perfect for weeknight dinners or meal prep. The Southwest spice blend adds warmth and depth, while fresh lime brightens each bite.
Ingredients
- 1 unit Chicken Stock Concentrate
- 1 unit Yellow Onion, halved, peeled, and diced
- 2 unit Scallions, trimmed and thinly sliced
- 1 unit Lime, cut into wedges
- ½ cup Quinoa
- 10 ounce Ground Beef
- 1 tablespoon Southwest Spice BlendTaco Seasoning1:1spice
Common pantry alternative
- 1 unit Red Bell Pepper, halved lengthwise, ribs and seeds removed
- 1 unit Yellow Bell Pepper, halved lengthwise, ribs and seeds removed
- 1 box Crushed Tomatoes
- ½ cup Monterey Jack Cheese
- 2 teaspoon Olive Oil
- Salt
- Pepper
Instructions
- 1
Wash and dry all produce and preheat oven to 400 degrees
- 2
Bring water, stock concentrate, and salt to a boil in a small pot
- 3
Halve, peel, and dice onion, thinly slice scallions, and cut lime into wedges
- 4
Add quinoa to boiling water, cover, reduce heat and simmer until tender
- 5
Heat olive oil in a large pan over medium-high heat
- 6
Add onion and scallions and cook until softened, then season with salt and pepper
- 7
Add beef, breaking up meat into pieces and cook until browned
- 8
Stir in Southwest spice and cook until fragrant, then season with salt and pepper
- 9
Halve bell peppers lengthwise and remove white ribs and seeds
- 10
Rub peppers with olive oil, season with salt and pepper, and place on baking sheet
- 11
Roast peppers in oven until softened, then arrange cut-side up on baking sheet
- 12
Stir tomatoes into pan with beef and bring to a simmer
- 13
Let simmer until flavors come together and tomatoes reduce slightly
- 14
Add cooked quinoa to pan and stir to combine, then season with salt and pepper
- 15
Stuff bell peppers with filling and sprinkle Monterey Jack cheese over top
- 16
Return to oven and roast until very soft
- 17
Divide remaining filling between plates and place stuffed peppers on top
- 18
Serve with lime wedges on the side
Tips
Choose bell peppers that sit flat for easier stuffing and even cooking.
Make sure quinoa is fully cooked and fluffy before mixing with beef mixture.
Let peppers cool slightly before stuffing to make handling easier.
Good to Know
Refrigerate leftovers for up to 3 days in covered containers.
Can assemble stuffed peppers up to 1 day ahead; add cheese and bake when ready to serve.
Serve immediately while cheese is melted and peppers are hot.
Common Mistakes
Don't overcook bell peppers in first roasting or they'll become too soft to stuff
Season quinoa properly while cooking to avoid bland filling
Let beef mixture cool slightly before stuffing to prevent cheese from melting too quickly
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use different colored bell peppers?
Yes, any color bell pepper works well. Red and yellow are sweeter, while green peppers have a slightly more bitter flavor.
How long will leftovers keep?
Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave until warmed through.
Can I freeze these stuffed peppers?
Yes, assemble without cheese, wrap individually, and freeze for up to 3 months. Thaw overnight and add cheese before baking.