Smoky Beef and Quinoa Stuffed Peppers

These stuffed peppers take a classic comfort-food dinner and make it completely gluten-free by swapping traditional farro for fluffy, protein-rich quinoa. Smoky paprika, cumin, and chili powder season the ground beef, while a rich tomato sauce ties everything together before the peppers are topped with melty cheese and baked until the edges caramelize and the peppers turn tender-sweet. This recipe is a great option for anyone following a gluten-free diet, whether due to celiac disease, gluten sensitivity, or personal preference. Quinoa is a naturally gluten-free whole grain that's also a complete protein, making this dish both nutritionally balanced and satisfying. Be sure to double-check that your spices, broth, and tomato sauce are labeled gluten-free, as cross-contamination and hidden gluten thickeners can sometimes sneak into processed seasonings and canned goods. Perfect for a cozy weeknight dinner or meal prep, these peppers reheat beautifully and can be made ahead of time. Serve with a simple side salad or some extra gluten-free hot sauce for a well-rounded, hearty meal the whole family will enjoy.

Ingredients

• 4 wholebell peppers, tops cut off, seeds and membranes removed
• 1 lbground beef, 85% lean
• 1 cupquinoa, rinsed, certified gluten-free
• 2 cupsgluten-free beef broth
• 1 mediumyellow onion, diced
• 3 clovesgarlic, minced
• 1.5 tspsmoked paprika
• 1 tspground cumin
• 1 tspchili powder, check label for gluten-free certification
• 1.5 cupsGluten-free tomato sauce
• 1.5 cupsshredded cheddar cheese, divided
• 2 tbspolive oil
• 1 tspsalt, to taste
• 0.5 tspblack pepper, to taste
• 2 tbspfresh cilantro, chopped, for garnish, optional

Method

1. Preheat the oven to 375°F (190°C). Bring the gluten-free beef broth to a boil in a large pot.
2. Add the rinsed quinoa to the boiling broth, reduce heat to low, cover, and simmer until the liquid is absorbed and quinoa is tender. 15:00
3. While the quinoa cooks, slice the tops off the bell peppers and remove the seeds and membranes using a knife and cutting board.
4. Dice the onion and mince the garlic.
5. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until softened. 5:00
6. Add the garlic and ground beef to the skillet, breaking it up with a spoon, and cook until browned and no pink remains. 8:00
7. Stir in the smoked paprika, cumin, chili powder, salt, and black pepper, cooking until fragrant. 1:00
8. Pour in the gluten-free tomato sauce and the cooked quinoa, stirring to combine thoroughly, then remove from heat.
9. Fold in half of the shredded cheddar cheese into the beef and quinoa mixture.
10. Arrange the hollowed bell peppers upright in a baking dish and spoon the beef and quinoa filling into each pepper, packing gently.
11. Top each stuffed pepper with the remaining shredded cheddar cheese.
12. Cover the baking dish with aluminum foil and bake until the peppers are tender. 30:00
13. Remove the foil and bake uncovered until the cheese is melted and golden. 10:00
14. Let the stuffed peppers rest for a few minutes, then garnish with chopped fresh cilantro before serving. 5:00