Quinoa Stuffed Peppers

Name: Quinoa Stuffed Peppers
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 count Bell Peppers, Halved And Seeded; 3 Lb Ground Beef (85/15); 3 Cups Cooked Quinoa; 1 can Crushed Tomatoes; 12 Oz Shredded Mozzarella

Colorful, balanced, batch-friendly

Prep: 20 min
Cook: 55 min
Serves 8
Difficulty: medium

Colorful, balanced, batch-friendly. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

752Cal

59gProtein

33gCarbs

44gFat

Ingredients

12 count Bell Peppers, Halved And Seeded
3 Lb Ground Beef (85/15)
3 Cups Cooked Quinoa
1 can Crushed Tomatoes
12 Oz Shredded Mozzarella

Instructions

Prep pepper boats: Halve bell peppers lengthwise; remove seeds. Blanch in boiling water 3 minutes; drain cut-side down on towels.
Brown beef filling: Brown ground beef with onion and garlic. Stir in cooked quinoa, crushed tomatoes, and Italian seasoning; simmer 10 minutes until thick.
Fill and top: Mound beef-quinoa filling into pepper halves on sheet pans. Top with shredded mozzarella.
Bake until tender: Bake at 375°F 25–30 minutes until peppers are tender and cheese bubbles. Stuffed Peppers slice cleanly if filling is tight — drain excess liquid before baking.

Tonight's spread

Plate Quinoa Stuffed Peppers with sides in separate pans so the crew can mix portions.
Portion bowls on the line with protein visible on top — crew eats with their eyes first.
Keep dressing and crunchy toppings in side bowls so greens stay crisp through second servings.
Line up Quinoa Stuffed Peppers on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Large sheet trays
Instant-read thermometer
Aluminum foil