Beef and Quinoa Stuffed Peppers With Tomato Sauce

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These beef and quinoa stuffed peppers make a colorful dinner with a savory filling that holds together without becoming dense. Quinoa cooks separately before it is mixed with browned beef, tomatoes and herbs, then the peppers finish in a simple tomato sauce. Choose peppers with flat bottoms so they stand upright in the baking dish.

Recipe details

Serves: 4 (2 pepper halves each) | Prep: 20 minutes | Bake: 35 minutes

Ingredients

4 medium bell peppers, any color
1/2 cup dry quinoa, rinsed
1 cup water or low-sodium broth
1 tablespoon olive oil
1 pound lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 ounces) petite diced tomatoes, drained
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt and 1/4 teaspoon pepper
1 cup tomato sauce, divided
1/2 cup shredded mozzarella or Parmesan
2 tablespoons chopped parsley

Directions

Heat the oven to 375°F. Rinse quinoa under cool water. Combine it with water or broth in a small saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Rest covered for 5 minutes and fluff with a fork.
Slice peppers in half from stem to base and remove seeds and ribs. Arrange cut-side up in a 9-by-13-inch baking dish. If the peppers do not sit flat, trim a very small piece from the bottom without making a hole.
Heat olive oil in a skillet over medium heat. Add beef and onion and cook for 6 to 8 minutes, breaking the meat apart, until browned. Drain excess fat if needed. Add garlic, oregano, paprika, salt and pepper; cook for 30 seconds.
Stir in drained tomatoes and cooked quinoa. Spoon half the tomato sauce into the bottom of the baking dish. Fill each pepper half with the beef mixture and spoon the remaining sauce over the tops.
Cover tightly with foil and bake for 25 minutes. Remove the foil, add cheese and bake another 10 minutes, until the peppers are tender and the filling is hot. Finish with parsley.

Tips for the best texture

Drain the diced tomatoes so the filling is moist but not soupy. Rinsing quinoa removes its natural bitter coating, and resting it after cooking helps the grains stay fluffy. If you like very soft peppers, bake them for 10 minutes before stuffing; reduce the covered bake afterward by about 5 minutes.

Make-ahead and freezer directions

Prepare the filling up to 2 days ahead and store it separately. Assemble and bake when ready. Cooked peppers keep refrigerated for up to 4 days. To freeze, cool completely and freeze portions in airtight containers for up to 2 months. Thaw in the refrigerator and reheat covered at 350°F until hot.