Heart-Healthy Beef Stuffed Peppers
Elevate your dinner game with these *Heart-Healthy Beef Stuffed Peppers*, a wholesome and flavorful twist on a comfort food classic. Packed with lean ground beef, protein-rich quinoa, and vibrant baby spinach, these stuffed peppers are as nourishing as they are delicious. Sautéed aromatics like garlic and onion infuse every bite with savory depth, while a touch of cumin and paprika adds a subtle kick. Topped with melty reduced-fat mozzarella and fresh parsley, they strike the perfect balance between indulgence and clean eating. Ideal for busy weeknights, this recipe comes together in under an hour and combines bold flavors with heart-smart ingredients. Tender red, yellow, or green bell peppers serve as a nutritious and colorful vessel, turning this dish into a visually stunning entrée that's sure to impress.
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Recipe Information
Ingredients
- 4 large Red, yellow, or green bell peppers
- 1 pound Lean ground beef (ideally 90% lean or higher)
- 0.5 cup Quinoa
- 1 cup Low-sodium beef broth
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 medium Tomatoes, diced
- 2 cups Baby spinach, chopped
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Reduced-fat shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the peppers and remove the seeds and membranes. Arrange the peppers cut-side up in a baking dish.
Rinse the quinoa under cold water. In a small saucepan, combine the quinoa and beef broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it's translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for another minute, being careful not to let it burn.
Add the lean ground beef to the skillet. Cook, stirring occasionally, until it's browned and cooked through, about 7-10 minutes. Drain any excess fat.
Stir in the diced tomatoes, chopped spinach, cooked quinoa, ground cumin, ground black pepper, paprika, and salt. Mix well and cook until the spinach is wilted and everything is heated through, about 3-5 minutes.
Fill each bell pepper with the beef and quinoa mixture, packing it down gently with a spoon. Fill each pepper evenly with the mixture.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Uncover the dish, sprinkle reduced-fat shredded mozzarella cheese over each stuffed pepper, and return to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
Remove the peppers from the oven and let them cool slightly. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 2711 mg | 118% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 39.1 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4372 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
