Vegetarian Stuffed Peppers Recipe

This recipe for stuffed bell peppers is my go-to comfort food—it’s vibrant, healthy, and packed with flavor, perfect for any weeknight dinner. Plus, it’s an Instagram-worthy dish that’s not only delicious but also allows me to indulge guilt-free while showcasing my kitchen skills!

Nourishing, delicious meals are my passion, and a great example is my Vegetarian Stuffed Peppers. At their base, beautiful, vibrant bell peppers are the canvas for what, in my book, is kind of an art piece.

The stuffing consists of quinoa (okay, I’m not using that much, as I kind of go light on it, like an artist’s underpainting), black beans, and whatever medley of diced veggies I have on hand (usually onion, zucchini, and some other kind of summer squash). It’s amped up with chili powder and cumin, so it’s definitely got a nice Southwest flavor profile going on.

Despite everything else, it’s still healthy—this dish is replete with fiber and protein.

Ingredients

Bell peppers:
Some add sweetness.

But, most importantly, they are chock-full of vitamins A and C.

Quinoa:
Offers a substantial foundation with ample amounts of protein and fiber.

Black beans:
Filled with protein and fiber, making the dish packed.

Diced tomatoes:
Incorporate dampness and a piquant flavor.

Zucchini:
Add low-calorie, mildly flavored bulking agents to your foods.

Corn kernels:
Additional texture and sweetness for the filling.

Ingredient Quantities

• 4 large bell peppers, any color
• 1 cup cooked quinoa
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 2 tablespoons chopped fresh cilantro (optional)

Instructions

1. Heat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers upright in a baking dish.

2. In a broad frying pan, warm olive oil over a medium flame. Stir in the onion, diced, and cook for about 5 minutes or until soft and translucent.

3. Combine the garlic that has been minced with the mixture and cook for an additional minute.

4. In a skillet, combine the zucchini cut into small dice and a little bit of oil. Then, cook it. Cook it for a good 5 minutes, for it not to be just sauteed (even if that’s what you feel like), but rather tender and cozy for any tortilla that will soon envelop it.

5. Blend in the black beans, diced tomatoes, cooked quinoa, ground cumin, chili powder, salt, and pepper. Combine thoroughly and warm them up for about 3-4 minutes.

6. Mix the corn kernels into the mixture, and cook another 2 minutes until everything is evenly combined and heated.

7. Take the skillet off the heat and mix in half of the shredded cheese and the chopped cilantro, if you’re using it.

8. Fill each bell pepper with the quinoa and vegetable mixture, pressing gently to pack it in.

9. Evenly sprinkle the leftover cheese on top of the stuffed peppers.

10. In the preheated oven, foil-covered, the baking dish bakes for 30 minutes. Then, uncovered, it bakes for an additional 10 to 15 minutes. During this final phase, the dish transforms from a simple assemblage of colorful components into a vibrant meal, with the peppers and cheese emerging from their respective cocoons—and a glass of wine will set it free to haunt your kitchen with incredible, intoxicating aromas.

Equipment Needed

1. Oven
2. Cutting board
3. Sharp knife
4. Baking dish
5. Broad frying pan
6. Skillet
7. Wooden spoon or spatula
8. Measuring spoons
9. Measuring cup
10. Foil

FAQ

• Can I prepare the stuffed peppers ahead of time?Certainly, you can make the stuffing and fill the peppers a day in advance. Keep them in the fridge, covered, and then bake them when you’re ready to trot them out and serve.
• Can I use a different grain instead of quinoa?For sure! You can use rice that has been cooked, couscous, or even bulgur as a stand-in for quinoa.
• Are there any alternatives to black beans?Certainly, pinto beans, kidney beans, or chickpeas can serve as substitutes for black beans.
• Is this recipe freezer-friendly?Indeed, frozen stuffed peppers reheat well. Bake the stuffed peppers, allow them to cool completely, then enclose each one in a layer of plastic wrap and place them in the freezer. When you want to enjoy them again, just reheat in the oven.
• What can I use instead of cheese for a vegan version?The cheese can be omitted, or a dairy-free cheese substitute can be used. Nutritional yeast is also super for a cheesy flavor.
• How can I make the recipe spicier?For a spicier filling, mix in finely chopped jalapeños or a pinch of cayenne pepper.
• What color of bell peppers is best?For this recipe, any color bell pepper works well. Green peppers are slightly more bitter, but red, yellow, and orange peppers are significantly sweeter.

Substitutions and Variations

Poblano peppers or large tomatoes can be used in place of bell peppers.
Quinoa: Replace with brown rice, couscous, or farro.
Kidney beans or chickpeas can be used instead of black beans.
Chopped fresh tomatoes or tomato sauce can be used in place of diced tomatoes.
Kernels of corn: Replace with peas or upscaled diced zucchini.

Pro Tips

1. Roasting the Peppers Before stuffing, consider roasting the bell peppers briefly for an enhanced flavor. Place them under the broiler for a few minutes until the skins are slightly charred, which adds a smoky depth to the dish.

2. Cheese Variety Experiment with different cheese varieties for added flavor. Try using a mix of sharp cheddar and Monterey Jack or even add a bit of crumbled feta or goat cheese for a tangy twist.

3. Herb Infusion Add more herbs to the filling for extra fragrance. Fresh oregano or thyme can complement the existing flavors and bring a fresh aroma to the dish.

4. Optional Toppings Serve the stuffed peppers with a dollop of sour cream or a spoonful of guacamole on top after baking for an added layer of creaminess.

5. Meal Prep This recipe is excellent for meal prep. Make a larger batch of the stuffing and store it separately from the peppers. When ready to eat, just stuff the peppers and bake. This allows for fresh and quick meals throughout the week.