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Vegetarian Stuffed Peppers Recipe

Vegetarian stuffed peppers are a delicious and nutritious meal that can be enjoyed by everyone, including those who follow a vegetarian diet. These vibrant and colorful bell peppers are filled with a hearty mixture of grains, vegetables, and cheese, offering a balanced combination of flavors and textures. This dish is versatile and can be customized to suit individual tastes and dietary preferences. It is a popular choice for those seeking a healthy, satisfying, and visually appealing meal.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4 people
Calories 320 kcal

Equipment

  • Large baking dish
  • Medium mixing bowl
  • Large skillet
  • Cutting board
  • Knife
  • Spoon
  • Measuring cups and spoons
  • Aluminum foil

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup cooked quinoa (or rice)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 cup shredded cheese (cheddar, mozzarella, or a blend)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven

  • Preheat your oven to 375°F (190°C).

Prepare the Peppers

  • Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly to help them stand upright.

Cook the Filling

  • Heat olive oil in a large skillet over medium heat.
  • Add chopped onion and garlic, sauté until translucent, about 5 minutes.
  • Stir in cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5-7 minutes until heated through.

Stuff the Peppers

  • Spoon the filling mixture into the hollowed-out bell peppers.
  • Place the stuffed peppers in a large baking dish.
  • Sprinkle the shredded cheese on top of each pepper.

Bake

  • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.

Serve

  • Garnish with fresh cilantro or parsley if desired.
  • Serve hot.

Notes

Tips

  • Pepper Selection: Use a variety of colored peppers for a visually appealing dish.
  • Grain Alternatives: Substitute quinoa with rice, couscous, or barley.
  • Cheese Alternatives: For a vegan version, use dairy-free cheese or nutritional yeast.
  • Add-ins: Customize with additional vegetables like zucchini, spinach, or mushrooms.
  • Make Ahead: Prepare the filling in advance and refrigerate. Stuff the peppers just before baking.
This vegetarian stuffed peppers recipe is a delightful main course that is as nutritious as it is delicious. Perfect for a family dinner or a special occasion, these stuffed peppers can be enjoyed by vegetarians and meat-eaters alike.