A Spoon Full of Lovin' · June 2026
Stuffed Peppers with Quinoa
A nutrient-packed, flavor-forward showstopper
These stuffed peppers are everything you want in a meal — beautiful, satisfying, and packed with nutrition. The filling combines lean ground beef with cabbage, carrots, a touch of gochujang for a gentle Korean-inspired heat, and rich egg yolks to bind it all together. A generous topping of BelGioioso Parmesan bakes into a gorgeous golden crust. Serve them on a colorful plate and watch everyone's eyes light up.
Why Quinoa?
Quinoa is technically a seed rather than a grain, and it's celebrated as a "superfood" for good reason:
- Complete Plant Protein: Unlike most plant foods, quinoa contains all nine essential amino acids your body needs for muscle repair and growth.
- High in Fiber: About 5 grams per cooked cup — helps keep digestion regular and supports a healthy gut.
- Gluten-Free: Naturally gluten-free, making it an excellent nutrient-dense substitute for pasta or rice for those with celiac disease or gluten sensitivities.
- Nutrient-Dense: Packed with essential minerals like magnesium, iron, and potassium, as well as heart-healthy antioxidants.
- Blood Sugar Friendly: A relatively low glycemic index means it won't cause the rapid blood sugar spikes associated with refined carbs.
Tip: Swap quinoa for white rice in bowls, mix it into cold salads, or use it as a base for morning porridge.
Ingredients
- 4 tbls. Vermont Creamery Cultured Butter European Style with Sea Salt
- ½ onion, finely chopped
- 2 tbls. chopped garlic
- 1 lb. lean ground beef
- 6 oz. cabbage
- 2 oz. chopped carrots
- 2 tsp. kosher salt
- 1 tsp. gochujang (Korean chili paste)
- 4 egg yolks
- 1 cup BelGioioso Parmesan cheese
- 3 bell peppers (red, yellow, and orange)
- Graza "Drizzle" extra virgin olive oil
- Additional BelGioioso Parmesan cheese for topping
Instructions
Preheat the Oven
Preheat oven to 375°F.
Prep the Peppers
Slice the bell peppers in half lengthwise and remove the seeds and membranes. Drizzle the inside of each pepper half with Graza "Drizzle" olive oil. Place cut-side up in a baking dish.
Sauté the Aromatics
Melt the Vermont Creamery butter in a large skillet over medium heat. Add the finely chopped onion and garlic and sauté until softened and fragrant, about 3–4 minutes.
Cook the Filling
Add the lean ground beef to the skillet and cook, breaking it up, until browned. Add the cabbage and carrots and cook for another 3–4 minutes until slightly softened. Season with kosher salt and stir in the gochujang.
Finish the Filling
Remove the skillet from heat and let cool slightly. Stir in the egg yolks and 1 cup of BelGioioso Parmesan cheese until well combined.
Fill & Top
Spoon the filling generously into each pepper half. Top each one with an additional generous layer of BelGioioso Parmesan cheese.
Bake
Bake for 35 to 40 minutes, or until the peppers are tender and the Parmesan topping is golden brown and beautifully crusted.
Nutrition Breakdown
| Ingredient | Calories | Protein (g) |
|---|---|---|
| 4 tbls. butter | 407 | 1 |
| ½ onion | 23 | 1 |
| 2 tbls. garlic | 25 | 1 |
| 1 lb. ground beef | 1,116 | 109 |
| 6 oz. cabbage | 43 | 2 |
| 2 oz. carrots | 26 | 1 |
| 4 egg yolks | 219 | 10 |
| 1 cup Parmesan cheese | 431 | 38 |
| 3 bell peppers | 93 | 3 |
| Total | 2,383 | 166 |
| Per Stuffed Pepper Half | 397 cal | 28 g |
Robin's Tips & Variations
- Vermont Creamery Cultured Butter and BelGioioso Parmesan are worth seeking out — the quality really comes through in the final dish.
- Gochujang adds a gentle, complex heat. Start with 1 tsp. and add more if you like it spicier.
- The egg yolks are the secret binder — they give the filling a rich, cohesive texture that holds together beautifully.
- Use red, yellow, and orange peppers for a stunning presentation — the colors are gorgeous on the plate.
- Don't skimp on the Parmesan topping. A thick, generous layer is what creates that irresistible golden crust.
Beautiful, nourishing, and absolutely delicious!
If you make this, I'd love to hear how it turned out. Drop me a note on the blog page. Happy cooking — with a spoon full of lovin'!