Vegetarian Stuffed Peppers
A delightful and nutritious dish filled with vibrant vegetables, hearty grains, and spices, perfect for any occasion.
Ingredients
Stuffed Peppers
- 4 large bell peppers (any color) Choose firm and vibrant peppers.
- 1 cup cooked quinoa or rice
- 1 can black beans, rinsed and drained Can also use kidney beans or pinto beans.
- 1 cup corn (fresh, frozen, or canned)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice) Reserve half for topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the tops off the peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish, standing upright.
Filling Interactions
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix everything together and let it cook for a few minutes.
- Remove the skillet from heat and stir in half of the cheese, reserving the other half for topping.
Assembly and Baking
- Carefully fill each bell pepper with the mixture, packing it snugly. Once filled, sprinkle the remaining cheese on top.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the tops are golden and bubbly.
Serving
- Remove them from the oven and let them cool for a few minutes before serving.
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Notes
Consider adding various vegetables like zucchini or spinach for added nutrition. Pre-cook grains the day before for easier preparation.