Stuffed peppers is a dish that I tweak each and every time I make it, but after last night’s addition of quinoa I may have found the ultimate winner.  It was super simple and tasted even better as tonight’s leftovers.  These peppers are also special because they 12540556_10107736213976994_1793732967332977404_nincorporate influences from my mom, mom-in-law, and myself.  Give them a try and I think you’ll be equally impressed!

A couple variations to consider:

  • For a tasty vegetarian version, omit the ground beef all together and double the amount of quinoa.
  • For a more moderate take on the original version of rice and beef stuffed peppers, cook a box of quinoa and brown rice mix that can be found in your grocer’s rice/couscous aisle instead of straight quinoa.
  • For a more filling option, double the amount of quinoa to three cups, and use the extra 1 1/2 cups as a bed for your finished peppers to rest on.

Quinoa Stuffed Peppers
Prep time
Cook time
Total time
This recipe is a quick and easy take on our family favorite
Recipe type: Dinner
Cuisine: American
Serves: 4 servings
  • 2 bell peppers
  • ½ lb. ground beef
  • 1½ cups cooked quinoa
  • 1½ cups jarred salsa
  • ⅓ cup mozzarella cheese
  1. Preheat your oven to 350 degrees.
  2. Brown the ground beef in a small skillet and drain any excess grease.
  3. Meanwhile, cook quinoa according to package directions.
  4. Wash both peppers, remove the stems and seeds and cut each in half lengthwise so that you have four halves total.
  5. Add salsa to the ground beef and simmer on low until quinoa finishes cooking.
  6. Stir quinoa into the beef/salsa mixture.
  7. Lay each pepper half in a 9x9 glass dish and add the beef/quinoa/salsa stuffing to each.
  8. Cook for 20 minutes at 350 degrees.
  9. Raise the oven temperature to 400 degrees and add a sprinkling of mozzarella cheese to each pepper.
  10. Bake peppers for another 5 minutes or until the cheese melts and browns slightly.


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