Beef and Quinoa Stuffed Bell Peppers

These beef and quinoa stuffed bell peppers are naturally gluten-free and dairy-free. Tender bell peppers are filled with seasoned ground beef, fluffy quinoa, black beans, and corn, then baked until soft. Top with fresh avocado and cilantro for a colorful, satisfying dinner.

I originally tested this recipe a few years back, filed it away, and forgot about it until recently. After tweaking and retesting, these stuffed peppers are now one of my favorite Sunday dinner recipes. I make a batch and eat the leftovers for lunch all week.

Why You’ll Love this Recipe

• Naturally gluten-free and dairy-free with an optional cheese topping if you can have dairy.
• Perfect for meal prep since the leftovers reheat beautifully all week.
• Filling and satisfying with hearty beef, quinoa, beans, and vegetables in every bite.

Ingredient notes

• Quinoa – Naturally gluten-free. Rinse before cooking to remove any bitterness.
• Chicken broth – Check the label to ensure your broth is gluten-free. Cooking the quinoa in broth instead of water adds so much flavor to the filling.
• Bell peppers – Any color works! Green peppers are the least mature and have a slightly bitter taste, while red peppers are the sweetest. Yellow and orange fall in between. I usually buy whatever color is on sale.
• Ground beef – Use 80/20 or 85/15 for the best flavor. You can swap in ground turkey if you prefer, but taste the filling before stuffing the peppers and add more spices if needed.
• Salsa – Use your favorite gluten-free brand or homemade. Check ingredients for soy sauce or worcestershire sauce if you need to avoid gluten.
• Black beans – Canned beans are convenient. Rinse and drain them before adding to the filling.

Swap the Grain

Use white or brown rice instead of quinoa. Cook the rice according to package directions (it has a different liquid ratio than quinoa) and use 3/4 cup cooked rice in the filling. You can also use leftover rice from another meal.

FAQs

Can I add cheese to these stuffed peppers?

Absolutely! The recipe is dairy-free as written, but you can add shredded cheddar or Mexican blend cheese on top during the last 5 minutes of baking.

Can I use ground turkey instead of beef?

Yes. Swap ground turkey for ground beef in a 1:1 ratio. Turkey is leaner and has less flavor, so taste the filling before stuffing the peppers and add more spices if needed.

What color bell peppers should I use?

Any color works! Red peppers are the sweetest, green peppers have a slightly bitter taste, and yellow and orange peppers fall in between. I usually buy whatever is on sale.

Expert Tips

• Cook quinoa in chicken broth instead of water. This adds so much flavor to the filling and makes it extra creamy without adding dairy.
• Cut peppers in half instead of keeping them whole. Halved peppers cook more evenly and are easier to fill and serve.
• Cover with foil for the first part of baking. This steams the peppers so they get nice and tender. Remove the foil for the last 15 minutes to let the tops brown slightly.
• Make ahead for meal prep. Assemble the stuffed peppers, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.

Storage instructions

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat all together covered with foil in a 350F oven until warmed through.

To make ahead, assemble the stuffed peppers, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.

Serving suggestion

Serve these stuffed peppers with black bean corn salsa and baked chili lime tortilla chips on the side. For a lighter pairing, serve alongside southwest quinoa salad . You could also start the meal with easy guacamole as an appetizer.

More gluten-free meals to try

All Dinners

• 

  Gluten-Free Cheddar Bay Chicken Pot Pie

• 

  Gluten-Free Fried Chicken

• 

  Gluten-Free Focaccia Pizza Muffins

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Method

For the Quinoa:

1. 1

   In a medium pot, combine ¼ cup uncooked quinoa and ½ cup gluten-free chicken broth. Bring to a boil.

2. 2

   Once boiling, cover pot with a lid and reduce heat to low.

3. 3

   Cook for 15-20 minutes, until quinoa is fluffy and has absorbed all the liquid. Remove from heat, fluff with a fork and set aside.

For the Beef Mixture:

1. 4

   In a large skillet, heat 1 tablespoon olive oil over medium. Add 1 cup diced yellow onion and cook for 5-7 minutes, until translucent.

2. 5

   Add 1 clove garlic and cook for 1 minute, stirring to prevent burning.

3. 6

   Add ½ lb ground beef and cook 8-10 minutes, breaking it up with a spatula, until no longer pink.

4. 7

   Add 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon ground paprika, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Stir to combine.

5. 8

   Turn off heat. Add 15 oz canned black beans, 1 cup gluten-free red salsa, 1 cup corn, and cooked quinoa. Mix until combined.

For the Peppers:

1. 9

   Preheat oven to 350F. Grease a 9x13-inch casserole dish.

2. 10

   Cut 4 bell peppers in half lengthwise so you have 8 halves total. Remove seeds, ribs, and membranes. Arrange the bell pepper halves in the prepared casserole dish.

3. 11

   Spoon beef quinoa mixture equally into the bell peppers, filling them to the top. Cover casserole dish tightly with foil.

4. 12

   Bake at 350°F for 30 minutes. Remove foil and bake for an additional 15 minutes, until peppers are tender and filling is lightly browned.

5. 13

   Top with 1 avocado and 2 tablespoons chopped cilantro to serve.