Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0

Quinoa, grass-fed beef, and beans make this a delicious meal your whole family will enjoy! If you love Mexican food, you will love these! I make extra ground beef and beans and freeze them to use in recipes like this; it cuts the prep time down significantly. Enjoy topped with sour cream.


Recipe Summary

1 hr
1 hr 20 mins
20 mins
8 stuffed bell pepper halves


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine water, quinoa, cilantro, chili powder, cumin, garlic pepper, and salt in a saucepan and bring to a boil. Cook until water is absorbed, about 20 minutes.

  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Set aside to cool slightly.

  • Preheat the oven to 450 degrees F (230 degrees C).

  • Rub coconut oil on the outside of the bell pepper halves. Place 1/4 slice of pepper Jack cheese inside each bell pepper half.

  • Add cooked beef, beans, and salsa to the saucepan with the cooked quinoa and stir thoroughly. Fill each bell pepper half with beef mixture and place on a baking sheet.

  • Bake in the preheated oven for about 30 minutes. Remove from the oven and place a 1/4 slice of pepper Jack cheese over each pepper. Return to the hot oven and bake until cheese is melted, about 5 minutes more.

Cook's Note:

You can add half a packet of taco seasoning or 1 tablespoon instead of the seasonings listed.

Nutrition Facts

184 calories; protein 9.5g; carbohydrates 16.3g; fat 9.4g; cholesterol 24.1mg; sodium 485.7mg. Full Nutrition