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In the realm of wholesome and satisfying meals, Savory Crockpot Beef and Quinoa Stuffed Peppers stand out as a delightful option that marries convenience with nutrition. This dish is not only visually appealing, with its vibrant colors, but it also delivers on taste and health benefits. The combination of lean beef, protein-rich quinoa, and fresh vegetables makes it a well-rounded meal that can cater to various dietary preferences and needs.

Crockpot Beef and Quinoa Stuffed Peppers

Discover the deliciousness of Savory Crockpot Beef and Quinoa Stuffed Peppers, a meal that effortlessly combines convenience and nutrition. This colorful dish features lean ground beef, protein-packed quinoa, and fresh vegetables, offering a satisfying and wholesome meal for everyone. Simply prep your ingredients, set your crockpot, and enjoy the rich flavors that develop over hours. Perfect for busy days and meal prep, these stuffed peppers are customizable to fit any dietary needs. Elevate your home-cooked meals with this tasty recipe that promises comfort and health benefits in every bite.
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Ingredients
  

4 large bell peppers (any color)

1 pound lean ground beef

1 cup cooked quinoa

1 small onion, diced finely

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, including juices

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon salt

¼ teaspoon black pepper

1 cup shredded cheese (cheddar or Mexican blend recommended)

2 tablespoons olive oil

Fresh parsley or cilantro, chopped, for garnish

Instructions
 

Prepare the Peppers: Begin by slicing the tops off the bell peppers and carefully removing the seeds and membranes inside. Make sure to keep the bell peppers intact and set them aside on a plate.

    Cook the Filling: Heat the olive oil in a skillet over medium heat. Once hot, add the diced onion and sauté for about 3 minutes or until it becomes translucent and soft. Next, incorporate the minced garlic and ground beef into the skillet. Cook the beef, breaking it apart with a spoon, until it is well-browned and fully cooked through, approximately 5-7 minutes.

      Mix the Filling: Once the beef is cooked, reduce the heat to low and stir in the cooked quinoa, diced tomatoes (with their juices), ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined and heated through.

        Stuff the Peppers: Carefully spoon the beef and quinoa mixture into each bell pepper. Pack the filling tightly to ensure they hold their shape as they cook.

          Prepare the Crockpot: Place the stuffed peppers upright in the crockpot. If there is any extra filling remaining, feel free to spoon it around the peppers for extra flavor during cooking.

            Cook: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. You want the peppers to be tender and the flavors to meld beautifully.

              Add Cheese: In the last 15 minutes of cooking, remove the lid and sprinkle a generous amount of shredded cheese on top of each stuffed pepper. Re-cover the crockpot to allow the cheese to melt beautifully.

                Serve: Once cooked, use tongs to carefully lift the stuffed peppers from the crockpot. Place them on a serving plate and garnish with freshly chopped parsley or cilantro for a burst of color and freshness. Enjoy this hearty and nutritious meal!

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4