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- 4 large bell peppers (red, yellow, or green) - 1 cup quinoa, rinsed - 2 cups vegetable or chicken broth - 1 pound ground beef (or ground turkey for a leaner option) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (optional) - Fresh cilantro for garnish (optional)

One-Pan Beef and Quinoa Stuffed Peppers

Discover the vibrant and nutritious Colorful Quinoa-Stuffed Pepper Delights! This recipe combines flavorful quinoa with fresh vegetables and protein, making it perfect for both meat lovers and vegetarians. Packed with vitamins and minerals, these stuffed peppers are not only visually stunning but also easy to customize to your taste. Celebrate healthy eating with a dish that’s sure to impress at any meal. Dive into the recipe and enjoy a delicious cooking experience!
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Ingredients
  

4 large bell peppers (choose a mix of colors for visual appeal)

1 cup quinoa, thoroughly rinsed

2 cups vegetable or beef broth

1 lb ground beef (or substitute with ground turkey)

1 small onion, finely diced

3 cloves garlic, minced

1 (14.5 oz) can diced tomatoes, undrained

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

Salt and freshly ground black pepper, to taste

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup shredded cheddar cheese (optional, for added richness)

Fresh cilantro, chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Peppers: Carefully slice the tops off the bell peppers, ensuring not to cut too much of the body. Remove the seeds and membranes inside. Lightly brush the exterior of each pepper with olive oil to enhance roasting. Arrange them upright in a baking dish.

      Cook the Quinoa: In a medium-sized pot, combine the rinsed quinoa and broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid has been absorbed. Once done, fluff the quinoa with a fork and set it aside.

        Brown the Beef: In a large skillet over medium heat, add the ground beef. Cook it while breaking it apart with a spatula until it is fully browned. If there's excess fat, carefully drain it off.

          Sauté the Vegetables: Add in the diced onion and minced garlic to the skillet with the browned beef. Sauté for about 3-4 minutes, until the onion becomes translucent and fragrant.

            Combine Ingredients: Stir in the undrained diced tomatoes, ground cumin, smoked paprika, chili powder, salt, pepper, black beans, corn, and the cooked quinoa. Mix everything together until well combined and allow it to simmer for 5-7 minutes, permitting the flavors to meld beautifully.

              Stuff the Peppers: Carefully spoon the hearty quinoa and beef mixture into each prepared bell pepper, filling them generously to the brim.

                Bake the Peppers: Cover the baking dish with aluminum foil to keep moisture in and place it in the preheated oven. Bake for 25-30 minutes. If you like, you can uncover the dish in the last 5 minutes, sprinkle the tops with shredded cheddar cheese, and return it to the oven until the cheese melts and becomes bubbly.

                  Serve the Dish: Once the peppers are cooked through and tender, remove them from the oven. Allow them to cool for a few minutes before serving. Garnish each pepper with freshly chopped cilantro for a vibrant finish.

                    Enjoy!: Serve these delightful stuffed peppers warm as a nutritious and satisfying meal for family and friends!

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