Stuffed Bell Peppers

We are starting a little impromptu series here – Meals from your pantry and freezer. You should have the majority of these ingredients already in your freezer or pantry. And if you are like me, its a new year and these locations are overflowing. There is kind of a simple formula to this stuffed bell pepper filling: grain plus meat plus vegetables/beans plus cheese. The filling is also great for tacos or to add a little flare to your lunch salad. These are the ingredients I had stored away that needed to be used up, but you could use whatever meat you have in your freezer. Chicken, sausage, ground beef, turkey, and ground pork would all work great. As far as the grain goes quinoa, rice, farro, couscous, or anything else that inspires you will be perfect. For the veggies and beans – black beans, pinto beans, garbonzo beans are all options. Throw in some canned diced tomato or corn if you have it laying around. Any cheese you like will be great too.

Stuffed Bell Peppers

6 bell peppers of assorted colors
1 cup cooked quinoa
1 lb ground beef
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
1 can black beans, rinsed and drained
1 1/4 cup cheddar cheese
Salt and pepper to taste.

Cook quinoa according to package directions. Preheat oven to 350 degrees. Cut the tops off of the bell peppers and scrape out the seeds.

Generously season the ground beef with salt and pepper. Brown the ground beef in a large frying pan over medium heat. Cook until there is no more pink showing. Remove beef to a large mixing bowl with a slotted spoon.

In the frying pan, drizzle 1 tsp olive oil. Add in the onion and cook until translucent. Mix in the garlic and cumin and cook for 2 minutes until fragrant.

Add the onion and garlic mixture to the ground beef. Mix in the quinoa, black beans, and 3/4 cup cheddar cheese. Season with salt and pepper.

Stuff the prepared bell peppers with filling mixture. Bake at 350 degrees for 30 minutes.

After 30 minutes, sprinkle reserved 1/2 cup cheddar cheese over peppers. Bake another 5 minutes or until cheese is melted.

Serve with salsa hot sauce.

This is a Bubbly Kitchen original recipe.

One thought on “Stuffed Bell Peppers

  1. Greg Harrington says:

    When I think of stuffed peppers, I always think “Mini Meatloafs!”

    So, whatever creativity you bring to the meatloaf conversation you can bring to this one!

    For me…”how can I re-create my pre-Paleo fav meatloaf” into something new???

    Answer: try coconut flour! (Not quite oatmeal, but a worthy experiment!)

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