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Stuffed Bell Peppers with Ground Beef and Quinoa

Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: stuffed bell peppers
Servings: 6 people
Author: Kathryn


  • 8 bell peppers, any variety, cut in half lengthwise and seeds and membrane removed
  • 3 Tbsp olive oil, divided
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 cup quinoa, cooked
  • 1 cup corn, fresh or frozen
  • 1 cup shredded cheese
  • 1 can black beans, drained
  • 1 cup favorite salsa
  • sour cream, tortilla chips, extra cheese optional


  • Preheat the oven to 375. Place cut and cleaned bell peppers in a baking tray. Brush with a little bit of olive oil. Set aside.
  • Over medium-high heat in a non-stick pan with olive oil, cook the onions until translucent, 4-5 minutes. Add the ground beef and cook until just browned. Add spices and stir until combined.
  • Add cooked quinoa, corn, shredded cheese, black beans, and salsa. Stir until mixed.
  • Add mixture to the cavity of your bell peppers. Cover with aluminum foil and bake for about 20 minutes. Remove the foil, add more cheese, and bake for another 5 minutes or until cheese is melted. Serve with sour cream, extra cheese, chips, and salsa.