Holiday Stuffed Bell Peppers Recipe | Healthy & Festive
Holiday Stuffed Bell Peppers recipe are a festive, delicious dish that brings warmth and cheer to the dinner table. This recipe combines vibrant bell peppers with a flavorful stuffing, making it a healthy yet indulgent option for holiday gatherings. Start by hollowing out red, green, and yellow bell peppers for a festive appearance. Prepare the filling with a mix of cooked quinoa or rice, sautéed onions, garlic, and seasonal vegetables like zucchini or mushrooms. Add in your choice of protein, such as ground turkey, beef, or plant-based crumbles, and season with holiday spices like sage, thyme, and a hint of cinnamon. Mix in cranberries or chopped nuts for a sweet and crunchy twist. Stuff the peppers, top with shredded cheese, and bake until the peppers are tender and the cheese is bubbly. These stuffed peppers are not only visually stunning but also a hearty, wholesome addition to your holiday menu.
Holiday Stuffed Bell Peppers Recipe | Healthy & Festive Vegan/Vegetarian
Holiday stuffed bell peppers are a delightful twist on traditional holiday dishes. Packed with festive ingredients like quinoa, cranberries, and nuts, these stuffed peppers are a perfect addition to your holiday spread. They offer a vibrant mix of colors, flavors, and textures that will impress your guests while providing a nutritious and satisfying meal option. Whether you’re looking for a vegetarian main dish or a festive side dish, these holiday stuffed bell peppers are a perfect choice for the season.
Holiday Stuffed Bell Peppers Recipe
Equipment
- Large baking dish
- Mixing bowls
- Skillet or frying pan
- Foil
- Basting brush
Ingredients
- 6 large bell peppers (any color, tops cut off and seeds removed)
- 2 tablespoons olive oil (for brushing)
- 1 cup cooked quinoa (or rice, couscous, or orzo)
- 1 pound ground turkey or beef
- 1 small onion, finely diced
- 2 cloves garlic
- 1 cup canned diced tomatoes
- ½ cup frozen corn
- ½ cup chopped fresh spinach or kale
- ⅓ cup dried cranberries
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese (divided, plus extra for garnish)
Instructions
- Preheat Oven:Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers:Slice the tops off the bell peppers and remove seeds and membranes.Lightly brush the peppers with olive oil, inside and out.Place them upright in a large baking dish.
- Prepare the Filling:Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced onion and garlic, sauté for 2-3 minutes until fragrant.Add ground turkey or beef (if using) and cook until browned.Stir in cooked quinoa, diced tomatoes, corn, spinach, cranberries, Italian seasoning, smoked paprika, salt, and pepper. Mix well and cook for another 2-3 minutes.Remove from heat and stir in 1/2 cup shredded mozzarella cheese.
- Stuff the Peppers:Spoon the filling into each prepared bell pepper, packing it gently.Top each stuffed pepper with the remaining shredded mozzarella cheese.
- Bake:Cover the baking dish with foil and bake in the preheated oven for 30 minutes.Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
- Rest:Let the peppers cool for 5 minutes before serving.
- Garnish and Serve:Sprinkle with fresh parsley or basil for a festive touch.Serve warm as a main course or with a side salad.
Notes
Tips:
- Use red and green peppers for a festive holiday presentation.
- For extra flavor, drizzle a balsamic glaze or serve with a dollop of sour cream on the side.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition:
These holiday stuffed bell peppers are not only delicious but also healthy. Here’s a breakdown of the key nutrients in the recipe:
- Calories: 200-250 per serving (depending on portion size)
- Protein: 7-9 grams (mainly from quinoa and nuts)
- Fiber: 4-6 grams (from vegetables and quinoa)
- Vitamins and Minerals: High in Vitamin C (from bell peppers), Vitamin A (from cranberries), and folate (from quinoa).
- Healthy Fats: 4-5 grams (from olive oil and nuts)
- Low in Saturated Fat and Cholesterol
These stuffed peppers are a great way to add fiber, antioxidants, and plant-based protein to your holiday meals.
Holiday Stuffed Bell Peppers Recipe Instructions
Ingredients:
- 4 large bell peppers (red, yellow, or orange for a colorful presentation)
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts or pecans
- 1/2 cup grated cheese (optional, for a richer flavor)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon (optional, for a hint of holiday spice)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside.
- Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
- Add the quinoa: Stir in the cooked quinoa, dried cranberries, walnuts (or pecans), thyme, and cinnamon. Cook for another 2-3 minutes to allow the flavors to blend together. Season with salt and pepper to taste.
- Stuff the peppers: Carefully stuff each bell pepper with the quinoa mixture, pressing gently to fill them completely. Place the stuffed peppers upright in a baking dish.
- Bake: Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender. For a slightly golden top, remove the foil in the last 5 minutes of baking.
- Add cheese (optional): If using cheese, sprinkle it on top of each stuffed pepper during the last 5 minutes of baking and allow it to melt.
- Serve: Garnish with freshly chopped parsley before serving. These stuffed bell peppers are best enjoyed warm and are perfect for festive gatherings.
This Holiday Stuffed Bell Peppers recipe is versatile, festive, and perfect for both vegetarian and non-vegetarian guests. The sweet and savory combination of quinoa, cranberries, and nuts will bring joy to your table during the holiday season!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.