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kale and quinoa stuffed peppers

Healthier stuffed bell peppers made with quinoa and kale
Cook Time 55 minutes
Total Time 55 minutes
Author Marie


  • 6 medium-sized bell peppers
  • 1 cup quinoa
  • 3 cups chicken broth , divided (2 cups and 1 cup)
  • 6 cups kale , washed
  • 2 medium onions , diced
  • 2 small cloves garlic , minced
  • 1 pound lean ground beef
  • 1 tbsp olive oil
  • 4 oz reduced fat chedder cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper


  • Slice 4 bell peppers in half lengthwise and set aside
  • Dice the remaining 2 bell peppers and set aside
  • In a medium-sized saucepan, combine the quinoa and 2 cups of the chicken broth and cook according to the package directions; set aside when finished
  • In a large saute pan, heat the olive oil over medium high heat and saute the onion and garlic for 1 minute; add the kale and diced bell peppers and cook for 3 to 4 minutes until vegetables have softened; remove and set aside.
  • Add ground meat to the saute pan, and cook for 4 to 5 minutes until no longer pink
  • Season with salt and pepper
  • Fold the quinoa and vegetables into the ground meat and mix well
  • Arrange halved peppers in a baking casserole dish and fill with quinoa-vegetable-meat mixture
  • Pour 1 cup of chicken broth into bottom of casserole dish and then cover casserole with aluminum foil and bake for 45 minutes
  • Remove foil, top with cheese and bake for an additional 10 to 15 minutes until cheese has melted.