Description
Packed with vibrant colors and wholesome ingredients, these vegetarian stuffed peppers are a delicious and customizable meal. Perfect for weeknights or special occasions, they’re nutritious and full of flavor.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 cup black beans, rinsed and drained
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup corn kernels
- 1 small onion, finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese or vegan alternative (optional)
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Cut off the tops of the bell peppers and remove seeds and membranes. Set aside.
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Sauté the onions until translucent.
- Add tomatoes, black beans, corn, cumin, paprika, salt, and pepper. Stir well and cook for 5 minutes.
- Mix in the cooked quinoa and adjust seasoning if needed. Remove from heat.
- Stuff each bell pepper with the filling, pressing down gently to pack it. Sprinkle cheese on top if desired.
- Place the peppers upright in the baking dish. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes to melt the cheese and slightly brown the tops.
- Serve hot with your favorite sauce or side salad.
Notes
1️⃣ Choose the Right Peppers: Select firm, evenly-sized bell peppers to ensure even cooking and avoid collapsing during baking. Bright, blemish-free peppers work best.
2️⃣ Pre-Cook the Grains: Using fully cooked quinoa or rice is essential for a perfectly tender filling, as the peppers don’t bake long enough to cook raw grains.
3️⃣ Customize the Filling: The recipe is versatile! Add your favorite vegetables, adjust spices to your liking, or include protein like lentils, tofu, or chickpeas to suit your taste and dietary needs.
- Prep Time: 15 min
- Cook Time: 35 min