One-Pot Beef & Quinoa Stuffed Peppers with Smoked Paprika Yogurt Sauce
Enjoy a hearty vegetarian twist on classic stuffed peppers! This quick, protein-packed recipe uses plant-based beef and quinoa, all baked to perfection and topped with a tangy smoked paprika yogurt sauce.
- 4 whole large bell peppers
- 1 cup plant-based ground beef
- 1 cup cooked quinoa
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 cup shredded cheddar cheese
- 0.5 cup plain Greek yogurt
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
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Instructions
Preheat oven to 425°F (220°C). Slice tops off bell peppers and remove seeds.
⏱️ 2 minutes 🌡️ 425°FIn a skillet, heat olive oil over medium-high. Sauté onion and garlic for 2 minutes, then add plant-based beef, quinoa, paprika, cumin, salt, and pepper. Cook for 3 minutes until heated through.
⏱️ 5 minutesStuff each pepper with the beef-quinoa mixture and place upright in a baking dish. Top with cheddar cheese.
⏱️ 2 minutesBake peppers uncovered until tender and cheese is bubbly.
⏱️ 8 minutes 🌡️ 425°FMeanwhile, mix Greek yogurt, lemon juice, and smoked paprika in a bowl to make the sauce.
⏱️ 1 minuteServe baked peppers topped with smoked paprika yogurt sauce and a sprinkle of parsley.
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Nutrition Information
Per serving. Values are approximate and may vary.
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