How to Make Quinoa Stuffed Bell Peppers & Meet Sabrina

Ingredients

• 4 large Bell Peppers (tops cut off, seeds removed, washed)
• 2 tablespoons Olive Oil (for sautéing onion)
• 1 small White Onion (diced)
• 2 tablespoons Fresh Parsley (chopped)
• 3 cloves Garlic (large, minced)
• 1 Chili Pepper (seeded, minced; optional for heat)
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• 0.5 pound Ground Beef (80% lean, crumbled)
• 0.5 cup Cooked Quinoa (cooled)
• 1 teaspoon Worcestershire Sauce
• 1 cup Tomato Paste (canned)
• 0.5 cup Tomato Sauce (for topping)
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Dried Basil
• 2 tablespoons Parmesan Cheese (grated)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook Quinoa (optional)

   Rinse 1/2 cup quinoa under cold water, then combine with 1 cup water in a saucepan. Bring to a boil, cover, and simmer 12‑15 minutes until water is absorbed. Fluff with a fork and let cool.

   Time: PT15M

2. Sauté Onion

   Heat 2 tbsp olive oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 7 minutes.

   Time: PT7M

   Temperature: medium heat

3. Add Aromatics

   Stir in the chopped parsley, minced garlic, and minced chili pepper. Cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

4. Season the Base

   Add 1 tsp ground cumin and 1 tsp dried oregano. Mix well and cook for another minute.

   Time: PT1M

   Temperature: medium heat

5. Brown the Ground Beef

   Add 0.5 lb ground beef to the skillet. Break it up with a spoon and cook until it is almost fully cooked through, about 7 minutes. Do not over‑cook; the meat will finish cooking in the oven.

   Time: PT7M

   Temperature: medium‑high heat

6. Cool the Filling Slightly

   Remove the skillet from heat and let the mixture sit for 5 minutes to cool enough for handling.

   Time: PT5M

7. Prepare the Bell Peppers

   Cut the tops off each bell pepper, remove all seeds and membranes, and rinse the peppers. Place them upright in a 13×9‑inch baking dish.

   Time: PT5M

8. Combine Filling Ingredients

   In a mixing bowl, combine the cooked beef mixture, 1/2 cup cooked quinoa, 1 tsp Worcestershire sauce, and 1 cup tomato paste. Season with salt and pepper to taste. Mix until evenly incorporated.

   Time: PT3M

9. Stuff the Peppers

   Spoon the filling into each prepared pepper, packing it gently but fully. The peppers should be filled to the top.

   Time: PT2M

10. Prepare Tomato Topping Sauce

    In a small bowl, combine 1/2 cup tomato sauce, 1 tsp garlic powder, 1/2 tsp dried basil, 1/2 tsp dried oregano, and a pinch of salt and pepper. Stir until smooth.

    Time: PT2M

11. Preheat Oven

    Preheat the oven to 350°F (175°C).

    Time: PT10M

    Temperature: 350°F

12. Assemble for Baking

    Pour the tomato topping sauce over the stuffed peppers, spreading it evenly. Sprinkle the grated Parmesan cheese over the top.

    Time: PT3M

13. Bake the Peppers

    Place the baking dish in the preheated oven and bake for 45 minutes, or until the peppers are tender and the cheese is golden brown.

    Time: PT45M

    Temperature: 350°F

14. Rest Before Serving

    Remove the dish from the oven and let the peppers rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

326

Protein

14g

Carbohydrates

20g

Fat

18g

Fiber

1.4g