Beef and Rice Quinoa Stuffed Peppers

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Step 1

Preheat your oven to 375°F

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside. As an alternative, I also cut off the bottom of the peppers and place them in the cooking dish when ready to place in the oven.

Step 3

In a large skillet, cook the lean ground beef over medium heat until it's no longer pink. Drain any excess fat.

Step 4

Stir in the cooked brown rice, diced tomatoes, and diced onion. Mix well and cook for a few minutes to heat through.

Step 5

Stuff the bell peppers with the beef and rice mixture, packing it down as you go

Step 6

Place the stuffed peppers in a baking dish.

Step 7

Cover the baking dish with foil and bake in the preheated oven for about 40-45 minutes, or until the peppers are tender.

Step 8

Remove the foil and sprinkle shredded cheddar cheese on top of each stuffed pepper.

Step 9

Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 10

Serve the Beef and Rice Stuffed Bell Peppers hot and with a dollop of sour cream as you'd like.