Beef and Quinoa Stuffed Bell Peppers
These beef and quinoa stuffed bell peppers are naturally gluten-free and dairy-free. Tender bell peppers are filled with seasoned ground beef, fluffy quinoa, black beans, and corn, then baked until soft. Top with fresh avocado and cilantro for a colorful, satisfying dinner.
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Ingredients
For the Quinoa:
- ¼ cup uncooked quinoa - rinsed and drained
- ½ cup gluten-free chicken broth
For the Beef Mixture:
- 1 tablespoon olive oil - or avocado oil
- 1 cup diced yellow onion - from ½ large onion
- 1 clove garlic - minced
- ½ lb ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon ground paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 15 oz canned black beans - rinsed and drained
- 1 cup corn - canned, frozen or fresh
- 1 cup gluten-free red salsa - use your favorite gluten free brand or homemade
For Assembling:
- 4 bell peppers - of any color, cut in half with seeds and ribs removed
- 1 avocado - sliced (for serving)
- 2 tablespoons chopped cilantro - for serving
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Instructions
For the Quinoa:
- In a medium pot, combine ¼ cup uncooked quinoa and ½ cup gluten-free chicken broth. Bring to a boil.
- Once boiling, cover pot with a lid and reduce heat to low.
- Cook for 15-20 minutes, until quinoa is fluffy and has absorbed all the liquid. Remove from heat, fluff with a fork and set aside.
For the Beef Mixture:
- In a large skillet, heat 1 tablespoon olive oil over medium. Add 1 cup diced yellow onion and cook for 5-7 minutes, until translucent.
- Add 1 clove garlic and cook for 1 minute, stirring to prevent burning.
- Add ½ lb ground beef and cook 8-10 minutes, breaking it up with a spatula, until no longer pink.
- Add 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon ground paprika, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Stir to combine.
- Turn off heat. Add 15 oz canned black beans, 1 cup gluten-free red salsa, 1 cup corn, and cooked quinoa. Mix until combined.
For the Peppers:
- Preheat oven to 350F. Grease a 9x13-inch casserole dish.
- Cut 4 bell peppers in half lengthwise so you have 8 halves total. Remove seeds, ribs, and membranes. Arrange the bell pepper halves in the prepared casserole dish.
- Spoon beef quinoa mixture equally into the bell peppers, filling them to the top. Cover casserole dish tightly with foil.
- Bake at 350°F for 30 minutes. Remove foil and bake for an additional 15 minutes, until peppers are tender and filling is lightly browned.
- Top with 1 avocado and 2 tablespoons chopped cilantro to serve.
Notes
- Gluten-free: This recipe is naturally gluten-free. Make sure your chicken broth and salsa are gluten-free by checking ingredient labels.
- Make it dairy-free: Recipe is naturally dairy-free as written.
- Add cheese: Top with shredded cheddar or Mexican blend cheese in the last 5 minutes of baking if desired.
- Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven covered with foil until warmed through.
Nutrition
Calories: 270kcal | Carbohydrates: 29g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 602mg | Potassium: 708mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2240IU | Vitamin C: 81.8mg | Calcium: 43mg | Iron: 2.8mg
