Beef and Quinoa Stuffed Peppers

  • on January 10, 2020
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These beef and quinoa stuffed peppers are a healthy and colorful dinner dish. It’s gluten and dairy free, and full of fresh ingredients!

If you’ve been looking for a tasty and colorful dinner dish that is gluten and dairy free – you’ll love this recipe for beef and quinoa stuffed peppers.  It’s going to be a great weeknight meal that you’ll be able to make for your family over and over again.

The ingredients are flavorful and very easy to prep.  The total prep time comes in around 20 minutes, but the actual cook time is 1 hour and 15 minutes.  So the total time comes in around 1 hour 35 minutes give or take.

The beef and quinoa mixtures goes so well with the other fresh ingredients.  The salsa, corn, beans, and avocado just brings it all together in a super healthy dish.  These beef and quinoa stuffed peppers are perfect if your diet is gluten free or dairy free.

If you have a family of picky eaters who may not always give eating gluten free a shot – sneak this meal into your dinner line up.  I’m positive that if you don’t tell them that it’s a healthy dinner, they’ll be asking you to make this beef and quinoa stuffed pepper recipe over and over again!



  • 4 bell peppers of any color, cut in half with seeds and ribs removed
  • 1/4 cup uncooked quinoa rinsed and drained
  • 1/2 cup chicken broth make sure it is gluten-free if need be
  • 1 tbsp olive oil or avocado oil
  • 1/2 large yellow onion diced (about 1 cup)
  • 1 clove garlic minced
  • 1/2 lb ground beef
  • 15 oz black beans canned, rinsed and drained
  • 1 cup corn canned, frozen or fresh
  • 1 cup salsa use your favorite gluten free brand or homemade
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 avocado sliced (for serving)


For the Quinoa:

  1. Grab a medium pot – combine the quinoa and chicken stock.  Bring it to a boil.
  2. Once it starts to boil, cover the pot with a lid and reduce the heat down to low.
  3. Cook it for 15 to 20 minutes until the quinoa becomes fluffy and has absorbed the chicken stock.  Remove it from the heat, and fluff the quinoa with a fork and set it aside.

For the Beef Mixture:

  1. In a large skillet, begin by heating oil over medium heat. Add in the diced onions and cook for about 5 minutes or until the onion is translucent.
  2. Add in the garlic and cook it for another minute, stir it make sure that the garlic doesn’t burn.
  3. Add in the beef to the skillet and cook it for 8 to 10 minutes or until the beef is cooked through.  Stir it occasionally.
  4. Add the spices and stir it together until combined.
  5. Turn off the heat.  Add in the beans, salsa, corn, and quinoa and mix until all combined.

For the Peppers:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Lay out the halves of bell peppers in a casserole dish.
  3. Spoon the beef and quinoa mixture into the bell peppers.  Cover the casserole dish with foil.
  4. Bake at 350 degrees Fahrenheit for 30 minutes.  Remove the foil and bake for another 15 minutes, until the peppers are soft and the topping becomes lightly browned.
  5. Top the finished peppers with avocados to serve.


Original recipe:

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