Stuffed Peppers with Beef & Quinoa

The theme for Monday posts in October is Stuffed Vegetables.

We love stuffing all kinds of vegetables: summer and winter squashes, peppers, pumpkins, onions, tomatoes, mushrooms….

When we lived in the U.S. I had an annual ‘Stuffed Vegetable Party’. It was an active cooking party (I had a big kitchen). I invited 10 people & divided them into 5 pairs. Each pair was given 1 kind of vegetable to stuff for the group. We had 5 courses of a variety of stuffed vegetables.

There was much wine consumed and much critiquing of cooking techniques.

A good time was had by all… (I think).

Click here to Pin Stuffed Peppers with Beef & Quinoa


Stuffed Peppers with Beef & Quinoa

My favorite thing about stuffing vegetables is that almost anything (almost) works.
These are made with quinoa- a bit more interesting and adds a meatier texture to the finished peppers.

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings 1x
  • Category: One Dish Dinners


  • 1/3 cup (2.5oz, 75gr) quinoa
  • 2/3 cup (5oz, 150ml) beef broth
  • 3 nicely shaped medium bell peppers, any color
  • 8oz (240gr) ground beef
  • 1 medium onion, chopped
  • 2oz (60gr) mushrooms, trimmed, chopped
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 2/3 cup (5oz, 150ml) beef broth
  • 2 tbs tomato paste
  • 2 tsp cornstarch dissolved in 1 tbs water
  • 1 cup (8oz, 240ml) tomato sauce
  • 1/2 cup (2oz, 60gr) shredded cheese
  • 24 drops hot pepper sauce or more…  optional


  • Cook quinoa in broth until done. 
  • Put a large pot of water on high heat and bring to a boil. 
  • Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lie nicely) and remove stem end and seeds. 
  • When water is boiling drop peppers in and simmer for 5 minutes.
  • Remove (use tongs) and put into a baking dish that will just hold them (if possible). 
  • Heat oil in nonstick skillet over medium-high heat. 
  • Sauté chili powder and paprika for 1 minute.
  • Add celery and onion, sauté until tender, 5 minutes. 
  • Add garlic and mushrooms, sauté 3 minutes longer.
  • Add beef and sauté until cooked through, breaking it up as it cooks.
  • Add broth, tomato paste, oregano, 1/4 cup tomato sauce and hot pepper sauce if using. 
  • Dissolve cornstarch in water.
  • When broth mixture is simmering, stir cornstarch in to thicken.
  • Remove from heat, add quinoa and stir well to combine.
  • Spoon mixture into the pepper halves. 
  • Cover with foil and bake for 15 minutes at 400F (200C). 
  • Remove foil, spoon the remaining tomato sauce on top of each pepper and sprinkle with shredded cheese. 
  • Bake, uncovered until cheese melts. 
  • Serve. 


Keep any extra stuffing warm and serve on the side.
Substitute rice or orzo for the quinoa.


  • Serving Size: 1/2 recipe
  • Calories: 602
  • Sugar: 19.6 g
  • Sodium: 713.8 mg
  • Fat: 24.9 g
  • Saturated Fat: 9.4 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 52.5 g
  • Fiber: 11.9 g
  • Protein: 44.7 g
  • Cholesterol: 100.5 mg

Keywords: stuffed peppers, stuffed vegetables, peppers

For a different type of pepper: Stuffed Peppers, Asian Style.

Stuffed Peppers, Beef & Quinoa

That’s it!

4 thoughts on “Stuffed Peppers with Beef & Quinoa”

  1. Did you mean to leave off what you do with it all? I’m just curious. I do stuffed peppers without the peppers. We just eat the stuffing as long as you don’t add in chopped peppers to the stuffing. I wouldn’t do that of course.

Comments are closed.

Share via
Copy link