Beef and Quinoa Stuffed Peppers

With Taco Seasonings, Black Beans, and Mexican Cheeses

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This zesty beef dish is loaded with vegetables. Ground beef is seasoned with taco seasoning and cooked with onion, tomato, and black beans. The beef is paired with fluffy quinoa and used to stuff the bell peppers. Mexican cheese is melted over to top. If you haven’t tried quinoa yet, this is the time to try it— the quinoa soaks up the taco spices and is a great part of this meal.

In Your Box (serves 2)

  • 2 Green Bell Pepper
  • 1 Yellow Onion
  • 1 Tomato
  • 15½ oz. Canned Black Beans
  • ½ cup Quinoa
  • 14 oz. Ground Beef
  • Info
    2 Tbsp. Taco Seasoning
  • Info
    2 oz. Cheddar-Jack Cheese, Shredded

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Baking Sheet
  • 1 Small Pot
  • 1

    Prepare the Ingredients

    Preheat the oven to 350 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Halve green bell peppers, removing seeds and membranes (spiny white innards). Cut onion into a fine dice. Dice tomato. Drain and rinse black beans.

  • 2

    Roast the Peppers

    Place bell peppers with cut side down on a baking sheet. Roast in oven, about 10 – 15 minutes or until slightly softened and browned. Remove from heat, flip open-side up, and reserve for stuffing.

  • 3

    Cook the Quinoa

    Combine quinoa, 1 cup water, and ¼ tsp. salt in a small pot. Bring to a steady bubble, reduce the heat to low, and cover. (The quinoa will need 20 minutes to cook, so get to work on the other steps, stirring occasionally as you go.) Once quinoa has cooked, fluff it with a fork, remove from heat, and set aside for stuffing.

  • 4

    Saute the Beef

    Add 1 tsp. olive oil and onions in a medium pan over medium heat and cook for 2 minutes, until onions become translucent. Brown beef, using a spoon to break up the pieces as it cooks. Add taco seasoning ½ cup water, ¾ of the tomatoes and black beans. Stir together and let simmer for 10 minutes.

  • 5

    Stuff the Peppers

    Fill peppers ⅓ full with quinoa, then generously add the beef and vegetable mixture until the peppers are almost overflowing. Top with cheese, reserving a pinch for garnish.Return the peppers to the oven for 5-7 minutes, or until cheese is melted and lightly browned.

  • 6

    Plate the Dish

    Arrange two pepper halves on a plate. Garnish with remaining cheese and tomatoes, if desired.

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