Recipe for Stuffed Peppers Vegetarian and Delicious Ideas

Stuffed peppers are a classic comfort food that’s both colorful and satisfying. When made vegetarian, they transform into a wholesome, nutrient-packed meal perfect for any occasion.

This recipe combines vibrant bell peppers with a hearty filling of rice, beans, and fresh vegetables, all seasoned with fragrant herbs and spices. Whether you’re a dedicated vegetarian, looking to add more plant-based meals to your diet, or simply craving something delicious and nutritious, these stuffed peppers will quickly become a favorite.

Not only are these stuffed peppers visually appealing, but they also offer a fantastic balance of protein, fiber, and vitamins. Plus, they’re easy to customize based on what you have in your pantry or your personal tastes.

Let’s dive into this delightful, meat-free dish that’s sure to impress family and friends alike!

Why You’ll Love This Recipe

This vegetarian stuffed peppers recipe is a wonderful blend of flavors and textures. The peppers roast to tender perfection, while the filling is packed with wholesome ingredients like black beans, quinoa, and fresh vegetables.

It’s a one-dish meal that provides comfort and nutrition in every bite.

What makes it even better? It’s easy to prepare, customizable to suit your preferences, and ideal for meal prepping.

Whether you’re cooking for busy weeknights or leisurely weekends, these stuffed peppers fit the bill perfectly.

Additionally, this recipe is gluten-free and can be made vegan by using your favorite plant-based cheese or omitting it altogether. It’s a crowd-pleaser that is sure to satisfy even the most devoted carnivores!

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional for heat)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1/2 cup shredded cheese (cheddar or mozzarella, optional for vegetarians)
• Fresh cilantro or parsley for garnish

Equipment

• Baking dish or casserole pan
• Large skillet or frying pan
• Mixing bowl
• Cutting board and sharp knife
• Measuring cups and spoons
• Aluminum foil (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Wash the bell peppers, slice off the tops, and carefully remove the seeds and membranes. Set aside.
2. Cook the quinoa or rice according to package instructions if not already prepared.
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
4. Add the minced garlic and diced zucchini to the skillet. Cook for another 5 minutes until the zucchini softens.
5. Stir in the black beans, corn, and diced tomatoes. Add cumin, smoked paprika, chili powder (if using), salt, and pepper. Cook for 5 minutes, stirring occasionally to blend flavors.
6. Remove from heat and mix in the cooked quinoa or rice. Taste and adjust seasoning if needed.
7. Stuff each bell pepper generously with the filling mixture. Place them upright in the baking dish.
8. Sprinkle the tops of the stuffed peppers with shredded cheese if using.
9. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
10. Garnish with fresh cilantro or parsley before serving.

Tips & Variations

To save time, use pre-cooked grains and canned beans. Feel free to swap quinoa for brown rice, couscous, or even lentils.

You can also customize the stuffing by adding chopped mushrooms, spinach, or shredded carrots for extra nutrition. For a vegan version, use dairy-free cheese or omit cheese altogether and add a drizzle of tahini or avocado on top after baking.

If you enjoy a bit of spice, add chopped jalapeños or a dash of hot sauce into the filling mixture. For a Mediterranean twist, try adding olives, sun-dried tomatoes, and feta cheese instead of the typical southwestern spices.

Leftovers store well in the fridge for up to 3 days and reheat beautifully in the oven or microwave.

Nutrition Facts

Serving Suggestions

Serve these stuffed peppers warm with a side salad or crusty bread for a complete meal. They pair wonderfully with a simple green salad dressed in lemon vinaigrette or a refreshing cucumber-yogurt dip.

For an added touch, try topping the peppers with a dollop of sour cream or guacamole. If you’re looking for more hearty vegetarian meals, check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners.

To complement this dish with a delicious dessert, why not try our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious?

And for a warm, comforting bread option alongside, see our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

These vegetarian stuffed peppers are a perfect example of how simple ingredients can come together to create a nutritious, flavorful, and satisfying meal. Whether you’re cooking for yourself or feeding a family, this recipe offers flexibility and wholesome goodness in every bite.

With its vibrant colors, delicious textures, and ease of preparation, stuffed peppers quickly become a go-to recipe for busy nights or leisurely weekends. Plus, the ability to customize the filling means you can adapt it to your taste preferences or what’s available in your pantry.

Give this recipe a try and enjoy a hearty, meat-free meal that doesn’t compromise on flavor or comfort. Happy cooking!

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