Do you like stuffed peppers? Then you have to check out this next post: 4 delicious stuffed pepper recipes with ground beef, rice, goat cheese and quinoa also!
Who doesn’t love them.
Well I love them to bits! And you know what I love some much about them? Just the fact that you can stuff these vegetables with just about anything you want. Which also means that you can turn these stuffed peppers into a perfect vegetarian meal!
Or how about this thought: you can fill them up with a bunch of leftovers even!
I like a good recipe for leftovers. It is great to turn them into another delicious lunch or dinner. It’s like a free meal! Well, sort of. It does save you a last minute trip to the supermarket sometimes. I don’t know about you but I love cooking with leftover.
Stuffed Peppers with Beef Mince
True, these beef stuffed peppers below are not vegetarian at all of course.
But if you need some extra inspiration for that, just look at the second bell pepper recipe below. There you can find my stuffed peppers filled with cooked rice, black beans, cilantro, green peas and a fried quail egg on top! Those are not only delicious, they look so cute as well.
But let’s first focus on my beef stuffed peppers here for a start.
I kept them very simple and classic: what goes into it is beef mince with tomato paste and garlic. And then I topped them off with a generous portion of grated cheddar cheese in the end. Epic. I like to serve these stuffed peppers with a portion of fries on the side, especially for dinner.
And look how gorgeous my stuffed peppers look in my KitchenAid Bake Ware baking dish! That’s another cool sponsoring present from KitchenAid Europe…
In the meantime, enjoy these oven baked peppers with beef!
Stuffed Peppers with Beef Mince Recipe
Like stuffed peppers? Then check out this stuffed pepper with ground beef
- 3 medium bell peppers
- 1 lb ground beef (450 g)
- 1 tbsp tomato paste
- ½ 450 g onion
- 1 large garlic clove
- 6 tbsp cheddar cheese grated
- 2 tsp fennel seeds
- 1 tbsp worcester sauce
- 1 tbsp olive oil
- Peel and chop the yellow onion and the garlic finely. Add both to a large non-stick pan together with the olive oil and the fennel seeds. Season with a pinch of pepper and salt.
- Place the pan over medium heat and gently fry the onion and garlic in the hot oil for 4 minutes. Then add the beef mince and the tomato paste. Season with the worcester sauce.
- Turn the heat high now and fry the beef mince for 8 to 10 minutes until cooked through. Drain any excess fat in the end. Check the seasoning and add extra pepper or salt to taste if necessary. Add the diced pepper from the lid if you chopped them up.
- Stir well and take the pan off the heat. Let the beef mince cook down for 10 minutes. In the meantime cut off the tops of the bell peppers. You can keep them aside to use as a lid for the peppers if you like or dice up the lids to add to the beef mince stuffing. Clean the bell peppers up on the inside and remove any seeds and whitish stuff that is in it. Then stuff the beef mince filling in the cleaned bell peppers. Place them in a baking dish.
- Place the stuffed peppers in a preheated oven at 356°F (180C°) and cover with a piece of tinfoil. Bake the stuffed peppers for 30 to 35 minutes until the bell peppers are cooked though and soft. Remove the stuffed peppers from the hot oven and sprinkle generously with the grated cheddar cheese.
- Place the pepper uncovered in the hot oven for another 5 to 10 minutes until the cheese has nicely melted. Remove the stuffed peppers from the oven and serve hot.
Rice Stuffed Peppers with Quail Eggs
Let’s move on to another one of my pepper recipes.
So what do you think about these bell peppers with cooked rice, black beans, cilantro, green peas and a fried quail egg on top! And guess what: this one is a vegetarian meal as well!
How I love that colorful cooked rice but more importantly: that cute fried egg on top!
Here are two ways to serve the fried eggs.
Or you can break a quail egg on top of the warm rice stuffed peppers and bake them for another couple of minutes in the hot oven. Or you can fry the quail eggs separately in a small frying pan and place the eggs on top of the peppers when plating them up.
It’s your call.
Are you not sure about breaking that tiny little quail egg? Or have you never bought and cooked with quail eggs before? No nee to start panicking. A fried chicken egg will also do of course. It’s just a bit bigger, but that’s all.
So go ahead and use a fried chicken egg if you like, you will love it!
Rice Stuffed Peppers with Quail Eggs Recipe
Like stuffed peppers? Then check out this stuffed pepper with rice!
- 2 medium bell peppers
- 5,5 oz cooked rice (155 g), cold
- 3 tbsp canned black beans
- 3 tbsp frozen green peas
- 2 tbsp fresh cilantro chopped
- ⅓ tsp ground cumin
- 2 quail eggs
- Cut off the tops of the bell peppers. You can keep them aside to use as a lid for the peppers if you like or dice up the lids to add to the rice stuffing. Clean the bell peppers up on the inside and remove any seeds and whitish stuff that is in it.
- Add the cold cooked rice to a large mixing bowl and add the black beans, the peas, the ground cumin and the freshly chopped cilantro. Season with a pinch of pepper and salt.
- Stuff the peppers with the rice cooked mixture and put the peppers in a baking dish. Put the dish in a preheated oven at 356°F (180C°) and cover with a piece of tinfoil.
- Bake the stuffed peppers for 25 to 30 minutes until the bell peppers are cooked though and soft
- Here are two ways to serve the eggs: or you can break a quail egg on top of the warm rice stuffed peppers and bake them for another couple of minutes in the hot oven. Or you can fry the quail eggs separately in a small frying pan and place the eggs on top of the peppers when plating them up.
- Remove the stuffed peppers from the hot oven and serve.
Goat Cheese Stuffed Peppers
Damn I love goat’s cheese so much!
How about you? Are you also a goat’s cheese fan?
Then you definitely need to try out this one out.
So let’s cook up something cute for lunch today: so how about a couple of stuffed peppers with goat’s cheese in it instead of the classic rice or ground beef? I also added a handful of other ingredients that I found in my fridge as well: salted capers, a couple of black olives and fresh tomatoes.
The fresh mint and thyme both come from my little outdoor herb garden. I thought they would go well with the goat’s cheese here.
So what was the verdict in the end?
Well all these great ingredients turned out to be a great combo! In the end you can remove the blistered bell pepper skin if you like. It should come off easily after a couple of minutes of grilling.
Goat Cheese Stuffed Peppers Recipe
Like stuffed peppers? Then check out this stuffed pepper with goat cheese!
- 2 small bell peppers
- 2 oz soft goat’s cheese (55 g)
- 6 black olives
- 1 tbsp capers in brine
- 2 tbsp fresh tomato diced
- 2 tbsp fresh mint
- 1 tsp fresh thyme
- olive oil
- Slice the tops off the green bell peppers. Clean the bell peppers up on the inside and remove any seeds and whitish stuff that is in it.
- Place both bell peppers on a piece of tinfoil and lightly sprinkle, brush or spray them with a little olive oil.
- Place the bell peppers under a warm grill for about 4 to 6 minutes until the skin is slightly blistered. Keep an eye on it to keep the peppers from burning. (You can always remove the blistered bell pepper skin if necessary, it should come off easily after grilling it.) Once the bell pepper is done, let it cool down at room temperature. In the meantime crumble the goat’s cheese in a medium mixing bowl.
- Slice the black olives open, remove the pips and chop the olive meat up finely. Add it to the goat’s cheese in the bowl.
- Stir a little. Chop up the salted capers and add them together with the chopped mint and thyme leaves to the bowl.
- Stir again. Now add the diced fresh tomato and season the goat’s cheese with a little pinch of pepper to taste. Add a tablespoon of olive oil as well.
- Stir the creamy goat’s cheese mixture well now. Check the seasoning and add extra pepper or olive oil is necessary. The soft cheese should be moist but not too wet. You can peel the bell pepper if you like. Then fill both bell peppers up with the goat’s cheese mixture. Place the stuffed peppers onto clean plates, drizzle with extra olive oil and freshly ground pepper and serve.
Cheesy Quinoa Stuffed Peppers
Stuffed bell peppers are not only delicious.
They are also the perfect meal to incorporate leftovers like I mentioned before!
I had a handful of sweet corn, some grated cheddar cheese and a portion of cooked black beans in my fridge. Alls that’s what was left after I made another Mexican recipe: my black bean dip.
But here I added a little cooked quinoa instead of the classic cooked rice (which would also be a great gluten free option like quinoa), sliced a fat green bell pepper in half and spooned the whole shebang in it.
Do you like bell peppers?
I didn’t realise that there are quite a lot of people who don’t like bell pepper at all. All I can say is that I love that pepper flavor. And so does the hubs. One of our favorite bell pepper recipes is a colorful bell pepper stir fry with lots of fresh cilantro. Another ingredient that isn’t always very popular.
Add a little shredded chicken and sour cream to it and make a wrap with flour tortillas.
What’s your favorite bell pepper recipe?
You can serve these quinoa stuffed peppers as a filling and gluten free side dish. Or as a simple light lunch just like I did!
Enjoy this one.
Cheesy Quinoa Stuffed Peppers Recipe
Like stuffed peppers? Then check out this stuffed pepper with quinoa!
- 2 large bell peppers
- 1 cup quinoa (190 g)
- 2 cups vegetable stock (480 ml)
- 3,5 oz canned black beans (100 g), drained
- 3,5 oz canned sweet corn (100 g), drained
- a good handful cheddar cheese grated
- 1 tbsp hot chili sauce
- 1 tbsp tomato paste
- a handful fresh cilantro chopped
- 1 tbsp cumin seeds
- Pour the quinoa grains in a sieve and rinse them under cold running tap water.
- Pour the vegetable stock in a large saucepan and place it over high heat. Bring it to a rolling boil and then stir in the rinsed quinoa.
- Turn the heat lower now and let the quinoa cook for about 10 to 12 minutes or until tender. Keep an eye on it so it doesn’t become mushy. I like quinoa best when it is still a little crunchy.
- Once the quinoa is cooked through, drain it and immediately rinse it under cold running tap water to stop the cooking process. Drain the quinoa well and pour it in a large mixing bowl together with the drained (and rinsed) canned black beans and sweet corn.
Stir well. Add the freshly chopped cilantro, a pinch of salt, the cumin seeds, half of the hot chili sauce and the tomato paste.
- Stir well again. Now add the grated cheddar (keep a little aside for garnish later).
- Stir the quinoa mixture. Check the seasoning and add extra salt or hot sauce to taste if necessary. Put the quinoa in the fridge to chill. Slice the bell peppers in half lengthwise and remove the seeds inside. You can leave the stem on if you like. It’s only for decoration but I find it looks good when you plate the bell peppers up. Fill the 4 bell pepper halves with the quinoa mixture and place them on a baking tray lined with tinfoil.
- Grill the stuffed bell peppers under a hot grill for about 5 minutes. If you kept some grated cheddar aside earlier on, you can sprinkle it on top of the warm bell peppers now and grill them for another couple of minutes or until the cheddar has nicely melted. Transfer the hot stuffed bell peppers to a plate and serve hot.