Recipe Background
Stuffed Pepper Quinoa Bake actually balances indulgence and healthy eating, a precarious balancing act that your waistline and tastebuds will love equally. The healthiness comes from the quinoa, a fluffy and flavorful grain that forms the bedrock of this delicious dish, as well as the charred poblano peppers that add a little brightness and sweetness. The indulgence comes from the melty, spicy Pepper Jack cheese and the juicy ground beef. Altogether, Stuffed Pepper Quinoa Bake just feels fun and carefree, ready to energize you and make you happy with a simple serving!
Stuffed Pepper Quinoa Bake actually balances indulgence and healthy eating, a precarious balancing act that your waistline and tastebuds will love equally. The healthiness comes from the quinoa, a fluffy and flavorful grain that forms the bedrock of this delicious dish, as well as the charred poblano peppers that add a little brightness and sweetness. The indulgence comes from the melty, spicy Pepper Jack cheese and the juicy ground beef. Altogether, Stuffed Pepper Quinoa Bake just feels fun and carefree, ready to energize you and make you happy with a simple serving!
Ingredients
- 1 cup quinoa uncooked, drained, and rinsed
- 1 1/2 cups low-sodium vegetable broth
- 2 large poblano peppers
- 3/4 pound lean ground beef
- 2 teaspoons smoked paprika divided
- 3/4 teaspoon ground cumin
- 1 (15.5-ounce) can pinto beans drained and rinsed
- 1 1/4 cups salsa plus more for serving
- 1/2 cup fresh cilantro leaves plus more for serving, chopped
- 1 1/2 cups Pepper Jack cheese grated, divided
- 1/4 cup whole-wheat panko breadcrumbs
- guacamole optional, to taste, for serving
- hot sauce optional, to taste, for serving
Directions
- In a small saucepan over high heat, add the quinoa and the vegetable broth and bring to a boil.
- Lower the heat to a simmer and cover the saucepan with a lid.
- Cook the quinoa until all the liquid has been absorbed, about 14 minutes.
- Let the quinoa rest for 5 minutes, then fluff it with a fork.
- Preheat the broiler on high.
- Place the peppers on a baking sheet and broil, turning the peppers every few minutes, until they are softened and lightly charred in spots, about 10-15 minutes.
- Let the peppers cool to room temperature and then remove their skins.
- Slice the skinned peppers in half.
- Remove and discard the seeds and the stems from the peppers and finely chop them.
- Preheat the oven to 375 degrees F.
- Heat a large, oven-safe cast-iron skillet over medium-high heat.
- Add the ground beef to the skillet and cook, while stirring and breaking up the meat into very small pieces, until it is completely browned, about 5-7 minutes.
- Add 1 3/4 teaspoons of the smoked paprika and the cumin to the beef and cook until the spices are toasted, about 1 minute.
- Stir the chopped peppers and the pinto beans into the beef.
- Stir the salsa into the meat mixture, making sure to scrape up any browned bits from the bottom of the pan.
- Turn off the heat.
- Fold the cooked quinoa, the cilantro, and 1/2 of the Pepper Jack cheese into the meat mixture.
- Taste the mixture for seasoning.
- Lightly smooth the top of the filling with a spatula and top it with the remaining cheese.
- Sprinkle the panko breadcrumbs and the remaining paprika over the top of the bake.
- Bake until the cheese has melted and the panko has very lightly browned, about 25 minutes.
- Serve with the guacamole and the hot sauce.
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