Stuffed Peppers with Ground Beef, Quinoa, Green Onion, and Zucchini

Ground beef, quinoa, zucchini, and green onions create a wholesome blend. Topped with melted cheese and tomato sauce, it's a visual and culinary delight. Perfectly balanced and easy to make – a family favorite!

Stuffed Peppers with Ground Beef, Quinoa, Green Onion, and Zucchini


  • 4 large bell peppers (any color of your choice)
  • 1 pound ground beef
  • 1 cup quinoa, rinsed
  • 2 cups water or beef broth (for cooking quinoa)
  • 1 medium-sized zucchini, diced
  • 4 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes, drained
  • 1 cup shredded cheese (cheddar, mozzarella, or a blend)
  • 1 teaspoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish (optional)


  • 1 can (14 ounces) tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste


  1. Preheat the oven:
  • Preheat your oven to 375°F (190°C).
  1. Prepare the quinoa:
  • In a medium saucepan, combine the quinoa and water or beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
  1. Prepare the bell peppers:
  • Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
  1. Prepare the filling:
  • In a large skillet over medium heat, brown the ground beef. Drain any excess fat.
  • Add diced zucchini, green onions, and minced garlic to the skillet. Cook for 3-4 minutes until vegetables are slightly softened.
  • Stir in the cooked quinoa, diced tomatoes, oregano, cumin, salt, and pepper. Cook for an additional 2-3 minutes.
  • Remove the skillet from heat and stir in half of the shredded cheese.
  1. Stuff the peppers:
  • Spoon the quinoa and beef mixture into each prepared bell pepper. Press the filling down gently to pack it in.
  • Sprinkle the remaining shredded cheese on top of each stuffed pepper.
  1. Prepare the sauce:
  • In a small bowl, mix together the tomato sauce, dried basil, dried thyme, garlic powder, salt, and pepper. Pour the sauce over the stuffed peppers in the baking dish.
  1. Bake:
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
  1. Garnish and serve:
  • Remove from the oven, uncover, and let it rest for a few minutes. Garnish with fresh parsley or cilantro if desired.
  • Serve the stuffed peppers hot, with additional sauce if desired.