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Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers
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These easy Vegetarian Stuffed Peppers are a wholesome, colorful, and comforting meal combining fresh vegetables, hearty grains, and aromatic spices inside vibrant bell peppers. Perfect for quick weeknight dinners or casual gatherings, this recipe offers satisfying flavor, effortless preparation, and is versatile to suit various dietary preferences.

Ingredients

Scale

Vegetables

  • 4 large bell peppers (any color)
  • 1 medium zucchini, chopped
  • 2 medium carrots, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced

Grains and Protein

  • 1 cup quinoa or brown rice (uncooked)
  • 1 can (15 oz) black beans or chickpeas, rinsed and drained

Additional Ingredients

  • 1 cup tomato sauce or 1 can (14.5 oz) diced tomatoes
  • 1 tablespoon olive oil (plus extra for brushing peppers)
  • 1 cup cheese (optional; mozzarella, cheddar, or Monterey Jack recommended)

Herbs and Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1/4 teaspoon chili flakes (adjust to taste)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Peppers: Cut the tops off each bell pepper and remove the seeds and membranes. Lightly brush the outsides with olive oil and set aside to create colorful edible cups for the filling.
  2. Cook the Grain: Cook quinoa or brown rice according to package instructions until fluffy and tender. This will serve as the hearty base for your filling.
  3. Sauté the Vegetables: In a large skillet, heat olive oil and sauté diced onion and garlic until softened and fragrant. Add chopped zucchini, carrots, and any other desired vegetables, cooking until just tender.
  4. Combine Filling Ingredients: In a bowl, mix the cooked grain, sautéed vegetables, rinsed beans, tomato sauce, and spices until well combined for a flavorful filling.
  5. Stuff the Peppers and Bake: Generously fill each prepared bell pepper with the filling. Place them upright in a baking dish, top with cheese if using, and bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the peppers are tender and the filling is heated through.

Notes

  • Choose fresh, firm, unwrinkled peppers for the best texture.
  • Do not overfill peppers; leave some space at the top to prevent spilling while baking.
  • Rinse and drain canned beans thoroughly to avoid sogginess.
  • Prepare the filling a day ahead to save time on cooking day.
  • Cover baking dish loosely with foil to keep peppers moist; remove foil toward the end to brown the cheese.

Nutrition

Keywords: vegetarian, stuffed peppers, gluten free, healthy dinner, easy recipe, meal prep

Find it online: https://marysplate.com/vegetarian-stuffed-peppers/