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Stuffed peppers have deep cultural roots, found in various cuisines around the world. From the Mediterranean to Latin America, each region offers its unique twist on this classic dish. In Mediterranean cooking, you might find peppers filled with rice, herbs, and a variety of meats, while in Latin American countries, stuffed peppers often feature spicy fillings with a kick of flavor. The global appeal of stuffed peppers lies in their adaptability—home cooks can personalize their fillings to cater to different dietary needs and preferences.

Ground Beef Dinner Recipes

Discover a delicious and nutritious twist on a classic dish with these savory beef and quinoa stuffed peppers. This family-friendly recipe features vibrant bell peppers filled with a hearty blend of ground beef, protein-packed quinoa, and a medley of spices. Easy to prepare ahead of time, these stuffed peppers are perfect for busy weeknights or a dinner party to impress your guests. Customize them to suit your taste and dietary needs for a satisfying meal that everyone will love!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground beef

1 cup cooked quinoa

1 small onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes (drained)

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro or parsley, for garnish

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly coat the outside with olive oil and set aside.

    Cook the Beef: In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess fat.

      Combine Ingredients: To the beef mixture, add the cooked quinoa, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir until well combined and heated through. Taste and adjust seasonings if necessary.

        Stuff the Peppers: Spoon the beef and quinoa mixture into each bell pepper until they are generously filled. Place the stuffed peppers upright in a baking dish.

          Add Cheese: Top each stuffed pepper with a generous amount of shredded cheese.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

              Serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro or parsley before serving.

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