Healthy Stuffed Bell Peppers

Healthy Stuffed Bell Peppers

 

Kick off your New Year’s resolutions with a healthy stuffed bell peppers recipe that is packed full of delicious flavor and plenty of nutritious ingredients.

A healthy start to the New Year is on a lot of our minds and we wanted to share a flavorful recipe that provides your family with a balanced meal, but is anything but boring. Not only do the bell peppers provide an appealing array of vibrant colors, but they also give a healthy dose of vitamin C & A and contain anti-oxidant and anti-inflammatory properties. I prefer to use the sweeter varieties which are the yellow, red and orange over the green peppers, but that’s simply based on preference. 

Although a healthy meal, it’s also a hearty one. These bell peppers are stuffed with protein-rich quinoa, grass-fed ground feed and plenty of additional vegetables and legumes to leave you plenty stuffed (no pun intended).

Healthy Stuffed Bell Peppers

Hearty and Healthy Stuffed Bell Peppers

Healthy Stuffed Bell Peppers

yields 6
gluten free, dairy free

Ingredients: 

  • 6 bell peppers, tops and seeds removed 
  • 1 lb grass-fed ground beef 
  • 1 cup quinoa or brown rice
  • 1 - 15oz canned black beans, drained 
  • 1 - 15oz can of corn kernels 
  • 1 yellow onion, diced 
  • 1 - 14oz can fire roasted tomatoes, drained 
  • 1 tsp cumin 
  • 1 tsp smoked paprika 
  • ½ tsp chili powder 
  • 2 cups vegetable broth 
  • 2 tbsp olive oil 
  • 2 avocados, sliced 
  • salt and black pepper, to taste 
  • optional — shredded cheese & fresh cilantro

Directions: 

  1. Preheat oven to 350•. Line a 9x13 baking dish with parchment paper, set aside.
  2. In large saucepan, bring vegetable broth to a boil and add quinoa. Cover, reduce heat to medium low and let simmer until tender, approximately 15-20 minutes. Uncover and fluff with a fork. 
  3. In a large skillet, sauteé onion with olive oil until tender. Add grass-fed ground beef, season with salt & pepper and cook until slightly browned. Drain out any liquid. 
  4. Add cooked quinoa, fire roasted tomatoes, black beans, corn, cumin, paprika, and chili powder. Stir until combined. 
  5. Place stemless bell peppers in the baking dish and scoop filling into each of the cavities. Bake until peppers are tender and filling is heated all the way through, approximately 25-30 minutes. 
  6. Garnish with freshly chopped cilantro and serve with diced avocado if desired. 

Stuffed Bell Peppers with Avacado

I love thinking beyond the basics of eating healthy, (salads, I’m talking to you!) and create nutritious meals that are out of the ordinary, yet simple to make. I think we can all agree that if we were going to have to slave over a stove for an hour each night to create delicious recipes that are good for us, we’re likely to fail with our healthy eating resolutions. That’s why a recipe such as these stuffed bell peppers are perfect for making a few extra to have for another lunch or dinner the rest of the week.

A delicious stuffed bell pepper served with Cambria Chardonnay.

If you are allowing yourself to enjoy a nice glass of wine with your meal, then serving Cambria’s Katherine’s Vineyard Chardonnay is a great complement to the rich, decadent flavors of the recipe. We even suggest inviting a few of your friends or family over and sharing a bottle or two of wine with them! As they say, sharing is caring!

Written By: Kristin Mansky