Ingredients:

  • 1 lb (450 g) lean ground beef
  • 1 cup (185 g) quinoa, rinsed
  • 4 medium bell peppers (any colour)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz / 400 g) diced tomatoes, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup (120 g) shredded reduced-fat cheese (like cheddar or mozzarella)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Rinse quinoa under cold water; cook in a medium saucepan according to package instructions (typically 2 parts water to 1 part quinoa). Set aside.
  2. In a large skillet over medium heat, sauté diced onion and minced garlic until fragrant (about 2-3 minutes).
  3. Add ground beef; cook until browned and no longer pink (5-7 minutes).
  4. Stir in cooked quinoa, diced tomatoes, oregano, paprika, salt, and pepper into the beef mixture. Cook for an additional 2-3 minutes to meld flavors.
  5. Meanwhile, cut the tops off the bell peppers and remove seeds. Place them upright in a baking dish.
  6. Fill each pepper generously with the beef and quinoa mixture.
  7. Preheat the oven to 375°F (190°C). Sprinkle tops of stuffed peppers with shredded cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  8. Let cool slightly before serving. Garnish with fresh parsley.