Simple Stuffed Peppers

These Simple Stuffed Peppers are going to be a b-weekly staple at our house! They are simple, loaded with flavor and protein & best of my 1.5 year old, 3.5 year old, and 51 year old all LOVED it!

I’m trying to develop a handful of fast and easy recipes that are perfect for the whole family & I’m proud to share this one first.

Try them and let me know what your thinks!

Simple Stuffed Peppers

INGREDIENTS

6 large bell peppers

1 medium onion, finely chopped

2 pounds lean ground beef (93/7 or 90/10)

1 package mild taco seasoning

1 cup cooked quinoa

2 teaspoons of salt

4 ounces cream cheese, cubed

1 cup of Monterrey jack cheese, shredded

DIRECTIONS

Preheat oven to 400°

Prepare the peppers, but cutting off the tops and scooping out the seeds. Place in a 9x13 baking dish.

Discard the stems and finely chop the top of the peppers.

In a large skillet over medium heat add the ground beef, chopped pepper tops and onion. Use a wooden spoon or meat chopper to break up the meat. Cook until the vegetables have released all their juices and the liquid has fully evaporated.

Add in the taco seasoning, stir to combine.

Next, add the quinoa, salt, and cream cheese to the meat mixture. Reduce heat to low and stir until the cream cheese has melted and fully incorporated.

Spoon the mixture into the peppers, top with shredded cheese, cover with foil and bake for 20 minutes. Remove the foil and bake an additional 20 minutes until cheese is starting to brown on top and pepper is fork tender.

The hardest part is waiting for these peppers to cool enough to eat!

1 pepper = 38 grams of protein : 23 grams of fat : 17 grams of carbs : 3 grams of fiber (making them very macro friendly on low-carb days!)1 pepper = 38 grams of protein : 23 grams of fat : 17 grams of carbs : 3 grams of fiber (making them very macro friendly on low-carb days!)