Vegetarian Stuffed Bell Peppers
Vegetarian Stuffed Bell Peppers are a healthy, colorful, and flavorful dish made with fresh bell peppers filled with a delicious mixture of vegetables, grains, and spices. This recipe is perfect for a nutritious dinner, meal prep, or a wholesome family meal. It’s easy to customize, naturally vegetarian, and packed with nutrients.
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (red, yellow, or green)
- 1 cup cooked rice or quinoa
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- ½ cup corn kernels
- ½ cup black beans or chickpeas (optional)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried oregano or Italian seasoning
- ½ cup grated cheese (cheddar or mozzarella, optional)
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the oven to 180°C (350°F).
- Wash the bell peppers, cut off the tops, and remove seeds and membranes.
- Heat olive oil in a pan over medium heat. Add onion and sauté until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in tomatoes, corn, beans, salt, black pepper, paprika, and oregano. Cook for 5–7 minutes.
- Add cooked rice or quinoa and mix well. Remove from heat.
- Stuff the prepared mixture evenly into the bell peppers.
- Place peppers upright in a baking dish. Sprinkle cheese on top if using.
- Bake for 25–30 minutes until peppers are tender.
- Remove from oven and let rest for 5 minutes. Garnish with fresh herbs and serve.
Notes
- You can make this recipe vegan by skipping cheese or using plant-based cheese.
- For a low-carb version, replace rice with cauliflower rice.
- Bell peppers of different colors add both flavor and visual appeal.
- This dish stores well and can be refrigerated for up to 3 days.
Nutrition (Approx. per serving)
- Calories: 280 kcal
- Carbohydrates: 38g
- Protein: 10g
- Fat: 9g
- Fiber: 7g
- Sugar: 6g