Spicy Stuffed Bell Peppers

My clients are often looking for ways to increase their current veggie intake.  Even I catch myself on busy days checking that I haven't had at least 5 servings of veggies in the day.  My boyfriend loved the chili recipe with salsa and red sauce, but I was getting bored with it, so I decided to spice it up, add quinoa, and dish it into a more interesting meal - stuffing a similar mix into red bell peppers.  Just get out your skillet, start cooking the grass-fed beef or black beans with quinoa, tomatoes, and a spice of your choice (salsa and Franks Red Hot for me).  Once the beef is brown, add to your bell peppers and you've got a perfect meal for dinner or that can be stored in the freezer... Actually I have 2 in the freezer now that you mention it!

This recipe contains Vitamin C as well as important nutrients like protein, amino acids, whole grains, and fiber. I’ve added in garlic and onions for additional anti-viral and anti-inflammatory properties too! 

During seasonal temperature changes (like this spring for example), it's important to give your body the nutrition and attention it needs to boost immunity and keep you strong and healthy. One day it’s 75 degrees, the next its 40 and rainy. That change can put stress on our immune system and therein lead to increased susceptibility to colds and even allergies and related immune conditions. How can we ensure a strong immune system? The best piece is to continue to hydrate with fluids, water and broth, and consume plenty of vegetables, fruits, whole grains and lean proteins throughout the day.

Use this delicious recipe to spice up your weekly dinner routine, freeze for later meals, and boost your immune system!

Spicy Stuffed Bell Peppers




  • 2-3 cups quinoa, cooked
  • 1, 16 oz. can tomatoes (low-sodium, no sugar)
  • 1, 12 oz.can salsa
  • *Optional to add 1/4 cup Franks Red Hot
  • 1 Lb. Grass-Fed Beef or 1 can black beans (depending on vegetarian)
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 T sugar
  • 1 T cinnamon
  • salt/pepper to taste
  • 4 Red Bell Peppers


  1. Pre-Heat oven to 350 F.
  2. Sauté garlic and onion in olive oil in saucepan over medium heat.  Once translucent (clear looking), add your ground beef and stir to combine and cook until almost all brown brown (if using black beans instead, just add all ingredients in now).
  3. Add tomatoes and salsa, (franks red hot as option).  Allow to simmer for about 3-5 minutes or until well combined.
  4. Add cooked quinoa, salt, pepper, sugar and cinnamon and stir to combine continue cooking for another 1-2 minutes.
  5. Wash your red bell peppers and slice so that there is an open cavity to put mixture into (cut the top head of the pepper off, remove the seeds and stem and place back on top of the pepper).
  6. After stuffing the cavity of the pepper, place the chopped head back on.  Place bell peppers in a glass rimmed dish or loaf pan, cover with aluminum foil and bake in pre-heated oven at 350F for ~25 minutes.
  7. Remove foil and continue to cook 5 minutes until the tops start to brown.  Option to add sprinkle of parmesean cheese. 
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