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Beef, Eggplant, & Quinoa Stuffed Peppers

Stuffed Pepper

Quinoa & Beef Stuffed Peppers – Clean & Delicious®

Stuffed Peppers was one of my Mom’s staple recipes when I was growing up. She made them with ground beef, white rice, canned tomatoes and topped them with shredded cheddar cheese (yum!). They were always one of my favorite meals growing up, so I thought it was about time I gave them a Clean and Delicious spin!

Stuffed peppers are pretty nutritious by nature so it didn’t take much to ‘clean them up’. I simply chose some grass fed beef, subbed the white rice for quinoa, and added an eggplant to the mix.

Stuffed Peppers can be a Mom’s best friend because you can make them ahead of time, reheat them whenever you’re ready to eat and they even freeze well.  I tend to prepare most of our dinners during the first half of the day and then simply reheat them come dinner time so you can see why I would be such a fan of this recipe.

Because of this reason, I keep the peppers on the al dente side, this way they don’t get too mushy if I pop them in the microwave (which is usually what I am doing when it’s time to eat!).  If you didn’t plan to eat these as leftovers, you might want to cook the peppers just a bit longer just to soften up a little more.

As for the stuffing, you could swap out the beef for ground bison or turkey, swap the quinoa for whatever rice or grain you have on hand, and add just about any veggies you want.  Simply put, these peppers are super versatile and happy to receive whatever creative culinary twists you care to send their way!

Are you a stuffed pepper fan?  What type of ingredients do you like in your stuffing?!

Beef, Eggplant, & Quinoa Stuffed Peppers

Yield: 10 servings

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Ingredients:

  • 5 bell peppers
  • 1 lb grass fed ground beef
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • 1 medium eggplant, cut into 1-inch cubes
  • 1-3 tsp Red pepper flakes
  • ¼ cup tomato paste
  • ¼ cup water
  • 1 cup of cooked quinoa
  • 1/3-cup fresh chopped parsley
  • 5 oz shredded mozzarella cheese

Directions:

Pre heat oven to 350

Halve and seed the bell peppers.  Lay the peppers in single file on a rimmed baking sheet and cook for twenty minutes.

In the meantime, heat one teaspoon of olive oil in a large non-stick sauté pan and add in ground beef along with some salt and pepper.  Use a wooden spoon or spatula to break up the meat and cook for about five minutes or until the meat as browned.  Remove the meat from the pan and set aside.

Add the remainder of the olive oil into the pan along with the onions, and garlic.  Cook for about three minutes before stirring in the eggplant, red pepper flakes, and another kiss of salt and pepper.  Cook until the all of the veggies are soft and tender (this will take about ten or fifteen minutes).  If the pan seems dry add a splash of water.

Add the tomato paste and water to the veggies and stir until all the veggies have been coated with the tomatoes.  Add the beef back to the pan along with the quinoa and adjust the seasonings.  Shut off the heat and stir in the parsley.

Stuff each pepper with about a half-cup of beef and quinoa filling (or as much as it takes to fill the pepper).  Pop the peppers back into the oven for about 20 minutes or until heated through.  Remove from the oven and top each pepper with one tablespoon of cheese and then finish them in the oven for another five minutes or until the cheese has melted.

Enjoy!

Makes 10 servings.

Nutritional Analysis

Nutrients per 1/2 pepper: Calories: 205; Total Fat: 10.7g; Saturated Fat: 3.3g; Cholesterol: 36mg; Carbohydrate: 15.7g; Dietary Fiber: 3.5g; Sugars: 2.7g; Protein: 13.9g

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7 Responses to “Beef, Eggplant, & Quinoa Stuffed Peppers”

  1. #
    1
    Tates — February 1, 2011 @ 7:45 am

    Hey Dani!
    Sounds d’lishes. Question though, the nutrition information….that’s per serving?
    I will be trying these out!

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      1.1
      Dani — February 2, 2011 @ 3:45 pm

      Yes, the nutritional info is per half stuffed pepper.

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    2
    Kristen — February 1, 2011 @ 9:31 am

    I’m a huge fan of stuffed peppers! I put a Mexican spin on mine. Onions, garlic, celery, cumin, quinoa, black beans, zucchini, spinach, and my favorite salsa. Topped with cheese, of course! I love the idea of using ground turkey. I’ll be trying your recipe soon, Dani. Thanks!

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      2.1
      Dani — February 2, 2011 @ 3:45 pm

      Yum… love the Mexican spin. It’s right up my alley!

  3. #
    3
    Diana — February 1, 2013 @ 3:34 pm

    Would these freeze ok?

  4. #
    4
    Val — August 23, 2013 @ 7:21 pm

    We had an overload of eggplant from the farm crop share we bought this summer. My son googled eggplant for me to find ways to use it up and found your eggplant video. We made the one in the video (eggplant, garlic, and onions) and then decided to try this since we got peppers at the farmer’s market as well. It was delicious! Much better than the other recipe I tried this summer that called for black beans and broccoli. Thanks for a great edition to the repertoire!

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    5
    Ellen — January 13, 2014 @ 1:28 pm

    I made the meatloaf with zucchini in it the other night and it was awesome!!! I’m making the stuffed peppers now, I’ll let you know how they come out! Great make ahead meal which is what I need tonight.

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