Tasty Thursday: Quinoa Stuffed Peppers

This recipe is one of my go to recipes when I want something hearty and healthy for dinner.  I do not eat a lot of red meat, but sometimes it really hits the spot.

Quinoa stuffed peppers is by far my favorite ground beef recipe (other than tacos…maybe).  The original Quinoa stuffed pepper recipe I found was actually a vegetarian recipe.  I must have been craving red meat the night I made it because I added the ground beef and never looked back.  To this day, I have not tried the original recipe.


Quinoa Stuffed Peppers

Serving: 4 large peppers


  • 4 large peppers
  • 1 1b. of lean ground beef
  • 1 onion
  • 2 garlic cloves
  • 1 c. of Quinoa
  • 2 c. of water
  • 1- 28 oz. can of diced tomatoes
  • 1- 12 oz. jar of salsa
  • cheddar cheese


Pre-heat the oven to 325.  Bring 1 cup of Quinoa and 2 cups of water to a boil, cook Quinoa for approximately 15 minutes.  Steam 4 large peppers until they are soft, but not limp.  In a large skillet, brown the ground beef.  Once it has browned add chopped onion, garlic, diced tomatoes (reserve the juice) and salsa.  Cook over medium heat for 10 minutes.  Fold in Quinoa.  Next, place the peppers in a baking dish and fill with Quinoa mixture.  Top with cheddar cheese and bake for 30-35 minutes.


*To make this dish vegetarian, simply replace the ground beef with 1/2 lb. of mushrooms or veggies of your choice. 

This week, I am linking to 33 Shades of Green: Tasty Tuesday


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  1. says

    These sound (and look) delicious!! I’ve never made stuffed peppers before, but I love quinoa. I think I’ll make these this weekend! But I have a silly question…how do you steam whole peppers?!!!

    • says

      I love quionoa, and this recipe looks great!
      If you cook more quinoa than need, it also look great in a salad with tomato yellow corn grains and onions.

    • Deborah Carroll says

      I always turn it down to simmer. It may still be under done but cooking it in the oven finishes it off.

  2. says

    Oh my *quinoa* heaven…this looks amazing!!! It’s been a long time since I’ve made stuffed peppers of any kind, so I’m thinkin’ this is going on the menu this week (c;

  3. Deborah Carroll says

    I like to use ground turkey and swiss cheese as well. You can substitute chicken broth for the water when cooking the Quinoa to give it a bit more flavor as well.