Veggie-Packed Stuffed Bell Peppers: 4 Delicious Tips
These colorful bell peppers are a delightful canvas for a hearty and wholesome vegetarian filling. Packed with a variety of vegetables and seasoned to perfection, they make for a satisfying and healthy dinner that will please everyone.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large bell peppers, any color
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup chopped zucchini
- 1 cup chopped mushrooms
- 1 cup cooked quinoa
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, zucchini, and mushrooms to the skillet. Cook until the vegetables are tender, about 7-10 minutes.
- Stir in the cooked quinoa, black beans, corn, chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes until heated through.
- Spoon the vegetable mixture evenly into the prepared bell pepper halves.
- Place the stuffed peppers in a baking dish. You can add a little water to the bottom of the dish to help them steam.
- Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- If using cheese, sprinkle it over the top of the peppers during the last 5 minutes of baking.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to add other vegetables like diced carrots, spinach, or diced tomatoes to the filling.
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the filling.
- Serve with a dollop of sour cream or Greek yogurt if desired.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: Approximately 200-250 (will vary based on ingredients and optional cheese)
- Sugar: Varies by vegetable
- Sodium: Varies by canned beans and added salt
- Fat: Varies by olive oil and optional cheese
- Saturated Fat: Varies by optional cheese
- Unsaturated Fat: Varies by olive oil
- Trans Fat: 0g
- Carbohydrates: Varies by quinoa, beans, and corn
- Fiber: Varies by vegetables, quinoa, and beans
- Protein: Varies by quinoa and beans
- Cholesterol: 0mg (or varies by optional cheese)