Mexican Stuffed Peppers with Quinoa

Quinoa, grass-fed beef, and beans make this a delicious meal your whole family will enjoy! If you love Mexican food, you will love these! I make extra ground beef and beans and freeze them to use in recipes like this; it cuts the prep time down significantly. Enjoy topped with sour cream.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 184 Calories

Ingredients

• ½ teaspoon salt
• 1 cup water
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ cup salsa
• 1 teaspoon chopped fresh cilantro
• 1 cup cooked black beans
• 1 tablespoon coconut oil, or as needed
• ½ cup red quinoa
• ½ teaspoon garlic pepper seasoning
• 1 cup ground beef
• 4 green bell peppers, halved lengthwise
• 4 slices pepper Jack cheese, halved

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Combine water, quinoa, cilantro, chili powder, cumin, garlic pepper, and salt in a saucepan and bring to a boil. Cook until water is absorbed, about 20 minutes.

Step 3

Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Set aside to cool slightly.

Step 4

Rub coconut oil on the outside of the bell pepper halves. Place 1/4 slice of pepper Jack cheese inside each bell pepper half.

Step 5

Add cooked beef, beans, and salsa to the saucepan with the cooked quinoa and stir thoroughly. Fill each bell pepper half with beef mixture and place on a baking sheet.

Step 6

Bake in the preheated oven for about 30 minutes. Remove from the oven and place a 1/4 slice of pepper Jack cheese over each pepper. Return to the hot oven and bake until cheese is melted, about 5 minutes more.