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Stuffed Pepper with Gouda

Juicy peppers baked with quinoa, pine nuts, fresh basil and creamy Gouda.

20 min
prep time
20 min
cook time


1 cup grated
Black Diamond® Gouda
Red peppers
1 Tbsp
Olive Oil
1 cup
Cooked Quinoa
1 pound
Ground beef
3 cups
Tomato sauce
1/4 cup
Toasted Pine nuts
3 Tbsp
Chopped Basil
2 tsp
Dry oregano


  1. Preheat the oven to 375F
  2. In a large baking dish place 1.5 cups of tomato sauce and set aside.
  3. In a large non-stick pan on medium high heat, heat the olive oil.
  4. Add the ground beef to the pan, and break apart while browning the meat.
  5. Once there is no more pink, add in the tomato sauce and cook until all mixed through.
  6. Add in the quinoa, pine nuts, and dry oregano. Stir together and remove from heat.
  7. Add in the fresh basil.
  8. Remove and save the tops of each pepper, then discard the core and seeds.
  9. Fill the peppers with the quinoa beef mixture and top each one with 1/4 cup of grated Black Diamond® Gouda cheese.
  10. Place the peppers in the baking dish with their tops nestled gently next to them.
  11. Cover the baking dish with tin foil, and bake in the oven for 60 minutes.
  12. Remove the tin foil and cook the peppers for another 20 minutes to allow the cheese to brown.
  13. Serve the peppers with some remaining sauce and the top of the pepper.

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