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Vegetarian Stuffed Peppers

Vegetarian stuffed peppers are a vibrant and versatile dish filled with grains, vegetables, and spices, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Baking Dish
  • Skillet
  • Medium Saucepan
  • Fine-Mesh Strainer

Ingredients
  

Vegetables

  • 4 large Bell peppers Any color (red, yellow, green, or orange)

Grains

  • 1 cup Quinoa Or rice, if preferred
  • 2 cups Vegetable broth For cooking quinoa

Canned Goods

  • 1 can Black beans 15 ounces, drained and rinsed
  • 1 cup Corn kernels Fresh, frozen, or canned
  • 1 cup Diced tomatoes Canned or fresh

Aromatics

  • 1 small Onion Finely chopped
  • 2 cloves Garlic Minced

Spices

  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • to taste Salt
  • to taste Pepper

Fats

  • 1 tablespoon Olive oil

Cheese

  • 1 cup Shredded cheese Such as cheddar or mozzarella, optional

Garnish

  • to taste Fresh cilantro or parsley For garnish, optional

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for a few minutes, then fluff with a fork.
  • Prepare the bell peppers by slicing the tops off each pepper and removing the seeds and membranes. Arrange the peppers upright in a baking dish.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until translucent. Add the minced garlic and cook for an additional minute.
  • Stir in the corn, black beans, diced tomatoes, cooked quinoa, ground cumin, smoked paprika, salt, and pepper. Mix well and cook for about 5-7 minutes.
  • Carefully spoon the mixture into each bell pepper, packing it in gently. If using cheese, sprinkle it on top of the filled peppers.
  • Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, or until the peppers are tender. Remove the foil for the last 10 minutes if cheese is added.
  • Once done, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

Notes

Feel free to customize the filling with different grains, vegetables, or spices according to your taste.
Keyword Easy