Bulgur and Quinoa Stuffed Bell Peppers

What to do with all those bell peppers out of your garden? Make Bulgur and Quinoa Stuffed Bell Peppers for a healthy ancient grains recipe.

bulgur and quinoa stuffed bell peppers 2 shows casserole filled with stuffed peppers

I had some beautiful bell peppers I had bought at my local grocery store when they were priced at 2 for $1.00. I also had some quick-cook Bulgur and Quinoa blend I had bought at my local Aldi store. When I bought this, I did not know what I would do with it, but it looked interesting. I had not tried this particular blend before, and I like to be open to new taste experiences. Thus was born my Bulgur and Quinoa Stuffed Bell Peppers.

Bulgur and Quinoa Stuffed Bell Peppers

Peppers Ready for the Stuffing Mixture:

bulgur and quinoa stuffed bell peppers 3 shows prepared peppers ready for stuffing

I am “old school” in the sense that I think all main-course meals need meat. I would never make it as a vegetarian. So I decided to use a 90% lean ground beef to keep it on the healthier side. But you know me, I like my cheeses. And generally not the low-fat variety. So this recipe incorporates my two favorite cheeses to cook with–mild cheddar and a blend of colby/monterey jack.

Bulgur and Quinoa Stuffed Bell Peppers

Peppers after baking:

bulgur and quinoa stuffed bell peppers 4 shows the baked stuffed bell peppers

If you are an avid gardener, you could use the peppers out of your garden for Bulgur and Quinoa Stuffed Bell Peppers. However, the ones from the garden are not usually as perfectly shaped as the ones that I used. I would just be sure to fill your casserole dish so that each pepper fits snuggly upright in order to properly fill them. Another great recipe to make using your garden produce is my Farm to Table Healthy Vegetable Stir Fry.

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5 from 1 vote
Bulgur and Quinoa Stuffed Bell Peppers
Prep Time
25 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
 
What to do with all those bell peppers out of your garden? Make Bulgur and Quinoa Stuffed Bell Peppers for a healthy ancient grains recipe.
Course: Main Course
Cuisine: American
Keyword: ancient grains, healthy
Servings: 3 people
Calories: 441 kcal
Author: Renea
Ingredients
  • 8 ounces 90% lean ground beef
  • 1 small onion, finely chopped
  • 1/2 cup celery, chopped
  • 2 teaspoon minced garlic in olive oil
  • 1/2 cup bulgur & quinoa blend, uncooked
  • 10 ounces diced tomatoes & green chilies
  • 11.5 ounces V-8
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded mild cheddar cheese
  • 1/2 cup shredded colby/monterey jack cheese
  • 3 large bell peppers
Instructions
  1. Saute the ground beef, onion and celery together in a large pan until the ground beef in no longer pink. Add the minced garlic and saute another minute.

  2. To the pan, add the grains, tomatoes & green chilies, V-8, salt and pepper. Cover over low heat and cook for about 15 minutes until the grains are tender. Stir in the mild cheddar cheese. 

  3. Prepare the bell peppers by carefully cutting off the tops and hollowing out. Fill the peppers with the grains mixture. Place in a casserole dish to fit snuggly side-by-side.

  4. Cover with aluminum foil and bake in a preheated 375 degree oven for 1 hour. Remove the foil, sprinkle the colby/monterey jack cheese on top and bake, uncovered, for an additional 15 minutes.

If you made this recipe, please let me know what you thought in the comments!

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