Best Veggie Stuffed Bell Peppers Recipe
Welcome to the ultimate guide for making the Best Veggie Stuffed Bell Peppers! This recipe is perfect for those looking to enjoy a delicious, healthy, and vegetarian meal. Packed with a variety of colorful vegetables, flavorful spices, and wholesome grains, these stuffed bell peppers are not only a treat for the taste buds but also a feast for the eyes. They are easy to prepare and make for a fantastic weeknight dinner or a show-stopping dish for your next gathering. Get ready to enjoy a meal that’s as nutritious as it is delicious!
In this Best Veggie Stuffed Bell Peppers Recipe, you can look forward to a delightful combination of tender bell peppers filled with a medley of savory vegetables and grains. The filling is rich in flavor and texture, providing a satisfying bite with every forkful. The melted cheese on top adds a creamy, gooey layer that perfectly complements the crunchy, roasted edges of the peppers. These stuffed peppers are not only delicious but also packed with vitamins, fiber, and protein, making them a perfect choice for a balanced and nutritious meal.
Tools to Use
- Large skillet
- Baking dish
- Mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 cup cooked quinoa or brown rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Arrange the peppers in a baking dish.
- Cook the Filling: In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the diced zucchini and cook for another 5 minutes until tender.
- Add the Remaining Ingredients: Stir in the corn, black beans, diced tomatoes, cooked quinoa or brown rice, chili powder, cumin, paprika, oregano, salt, and pepper. Mix well and cook for another 2-3 minutes until everything is heated through and well combined.
- Stuff the Peppers: Spoon the vegetable mixture into the bell peppers, packing it down slightly. Top each pepper with a generous amount of shredded cheese.
- Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Garnish and Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro or parsley and serve with lime wedges on the side.
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Best Veggie Stuffed Bell Peppers Recipe
Equipment
- Large skillet
- Baking dish
- Mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil
Ingredients
- 4 large bell peppers any color, tops cut off and seeds removed
- 1 cup cooked quinoa or brown rice
- 1 can 15 ounces black beans, drained and rinsed
- 1 medium onion diced
- 2 cloves garlic minced
- 1 zucchini diced
- 1 cup corn kernels fresh or frozen
- 1 cup diced tomatoes fresh or canned, drained
- 1 cup shredded cheese cheddar, mozzarella, or your choice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley chopped (for garnish)
- Lime wedges for serving
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Arrange the peppers in a baking dish.
- Cook the Filling: In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the diced zucchini and cook for another 5 minutes until tender.
- Add the Remaining Ingredients: Stir in the corn, black beans, diced tomatoes, cooked quinoa or brown rice, chili powder, cumin, paprika, oregano, salt, and pepper. Mix well and cook for another 2-3 minutes until everything is heated through and well combined.
- Stuff the Peppers: Spoon the vegetable mixture into the bell peppers, packing it down slightly. Top each pepper with a generous amount of shredded cheese.
- Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Garnish and Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro or parsley and serve with lime wedges on the side.
Tips for Cooking
- Choose the Right Peppers: Use large bell peppers that are similar in size so they cook evenly.
- Customize the Filling: Feel free to add other vegetables such as spinach, mushrooms, or carrots. You can also switch out the quinoa for couscous or bulgur wheat.
- Make Ahead: You can prepare the filling and stuff the peppers ahead of time. Store them in the refrigerator and bake them when ready to serve.
- Cheese Options: Use your favorite cheese for topping. Cheddar, Monterey Jack, or even feta would work great.
Why You Should Try This Recipe
These Best Veggie Stuffed Bell Peppers are a must-try for anyone looking for a delicious, healthy, and satisfying vegetarian meal. The combination of tender bell peppers and a flavorful vegetable filling makes for a perfect dish that’s both comforting and nutritious. This recipe is versatile and easy to customize to your preferences. It’s also great for meal prepping, as you can make a batch ahead of time and enjoy throughout the week. Whether you’re cooking for your family or hosting a dinner party, these stuffed bell peppers are sure to be a hit!
We hope you enjoy making and savoring these Best Veggie Stuffed Bell Peppers! They are a delicious and nutritious meal that’s perfect for any occasion. The combination of juicy bell peppers and a savory vegetable filling is sure to satisfy your taste buds. Don’t forget to share your delicious results with us, and happy cooking!
