Heart-Healthy Beef Stuffed Peppers

Packed with flavor and nutrition, Heart-Healthy Beef Stuffed Peppers are a wholesome dinner option perfect for any night of the week. These vibrant bell peppers are filled with a lean ground beef and protein-rich quinoa mixture, enhanced by the bold flavors of cumin, paprika, and garlic. Diced tomatoes and chopped spinach add a burst of freshness, while a topping of reduced-fat mozzarella delivers just the right amount of melty indulgence without compromising on health. Baked to tender perfection, these stuffed peppers are low in sodium, high in lean protein, and brimming with heart-healthy ingredients. Easy to prepare in under an hour, this dish is an ideal lighter alternative to traditional stuffed peppers and is sure to satisfy your taste buds while nourishing your body. Perfect for meal prep or serving fresh out of the oven—don't forget a sprinkle of fresh parsley for a vibrant finishing touch!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the peppers and remove the seeds and membranes. Arrange the peppers cut-side up in a baking dish.

Step 3

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.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it's translucent, about 5 minutes.

Step 5

Add the minced garlic to the skillet and cook for another minute, being careful not to let it burn.

Step 6

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.

Step 7

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.

Step 8

Fill each bell pepper with the beef and quinoa mixture, packing it down gently with a spoon. Fill each pepper evenly with the mixture.

Step 9

Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

Step 10

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.

Step 11

Remove the peppers from the oven and let them cool slightly. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1957.4g)

Amount per serving	% Daily Value*
Calories	1797.3

Total Fat 85.3g	0%
Saturated Fat 28.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 331.1mg	0%
Sodium 2710.7mg	0%
Total Carbohydrate 114.8g	0%
Dietary Fiber 22.1g	0%
Total Sugars 39.1g
Protein 136.9g	0%

Vitamin D 0IU	0%
Calcium 757.6mg	0%
Iron 21.0mg	0%
Potassium 4372.3mg	0%

*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.

Source of Calories

Fat: 43.3%

Protein: 30.9%

Carbs: 25.9%