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stuffed peppers on a wooden board

Cheesy Stuffed Peppers with Beef and Quinoa

  • Author: Julie @ RDelicious Kitchen


  • 4 large bell peppers
  • 1 lb ground beef, 96% lean
  • 2 tbsp, onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1 (15 oz) can fire roasted diced tomatoes
  • 1 cup Cabot white oak cheddar, shredded


  1. Cut a thin slice on the top each bell pepper to remove top stem of the pepper. Remove seeds and membranes inside. Cut a thin slice from bottom of each pepper to help the peppers stand up. Bring a large pot of water to a boil. Add the peppers and cook for about 2 minutes; drain.
  2. In a large skillet sauté onions and garlic until translucent. Add the beef and cook for about 8-10 minutes until browed; drain. Return beef back to the pan and add the quinoa and fire roasted tomatoes; cook until heated through. Stir in ¾ cup of cheese.
  3. Heat oven to 350°F.
  4. Stuff peppers with beef mixture. Stand peppers upright in baking dish.
  5. Cover tightly with foil. Bake 10 minutes. Uncover and bake another 15 minutes longer or until peppers are tender. Sprinkle with remaining cheese.

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