Baked Stuffed Capsicum Recipe Vegetarian and Delicious Ideas

If you’re seeking a wholesome, colorful, and flavor-packed vegetarian dish, look no further than this baked stuffed capsicum recipe. Stuffed capsicums, or bell peppers, make for a delightful meal that is as visually appealing as it is delicious.

These vibrant vegetables are filled with a hearty mixture of grains, veggies, and cheese, then baked to perfection until tender and golden. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your routine, this recipe is a satisfying way to enjoy a nutrient-dense dinner bursting with flavors and textures.

What’s truly wonderful about baked stuffed capsicums is their versatility. You can customize the filling to suit your taste, making it as spicy, cheesy, or protein-packed as you like.

Plus, they’re perfect for meal prepping, family dinners, or impressing guests with a simple yet elegant dish. So grab some fresh bell peppers and get ready to create a nutritious, comforting meal that everyone will love!

Why You’ll Love This Recipe

Baked stuffed capsicums are a fantastic way to combine fresh vegetables with wholesome grains and seasonings in a compact, flavorful package. This vegetarian version is rich in fiber and protein, making it both healthy and filling.

The dish is naturally gluten-free if you opt for gluten-free grains, and it can be easily adapted to vegan by swapping out cheese for plant-based alternatives. Plus, it’s all baked in one dish — meaning less cleanup and more time to enjoy your meal.

This recipe is also a crowd-pleaser with its vivid colors and comforting flavors, perfect for weeknight dinners or special occasions. If you want to explore more vegetarian delights, be sure to check out our Kodiak Banana Muffins Recipe and Kikkoman Stir Fry Sauce Recipe for easy, delicious plant-based options.

Ingredients

• 4 large capsicums (bell peppers) – any color, tops cut off and seeds removed
• 1 cup cooked quinoa (or rice, couscous, or bulgur)
• 1 cup canned black beans, rinsed and drained
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 cup shredded cheese (cheddar, mozzarella, or vegan cheese)
• 2 tablespoons olive oil
• Fresh parsley or cilantro, chopped for garnish

Equipment

• Baking dish or ovenproof casserole dish
• Large skillet or frying pan
• Mixing bowl
• Knife and chopping board
• Spoon for stuffing
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C). Prepare the capsicums by cutting off the tops and removing the seeds and membranes carefully. Set aside.
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
3. Add the diced tomato, corn kernels, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
4. In a mixing bowl, combine the cooked quinoa, black beans, and the sautéed vegetable mixture. Mix well to create a flavorful filling.
5. Stuff each capsicum generously with the filling. Place them upright in your baking dish.
6. Top each stuffed capsicum with shredded cheese. This will melt beautifully while baking and add a delicious creamy texture.
7. Bake uncovered in the preheated oven for 30-35 minutes. The capsicums should be tender but still hold their shape, and the cheese should be golden and bubbly.
8. Remove from the oven and let cool slightly before serving. Garnish with fresh parsley or cilantro for a burst of freshness.

Tips & Variations

Tip: If you want a little extra protein, add some cooked lentils or crumbled tofu to the filling mixture.

Variation: Swap quinoa for bulgur or rice depending on what you have available. For a Mediterranean twist, add chopped olives, sun-dried tomatoes, and feta cheese instead of the black beans and corn.

Make it vegan: Use a plant-based cheese alternative or nutritional yeast for a cheesy flavor without dairy.

Make it spicy: Add chopped jalapeños or a dash of hot sauce to the filling for a kick.

Nutrition Facts

Serving Suggestions

Baked stuffed capsicums pair wonderfully with a fresh green salad or a side of roasted vegetables to keep the meal light and nutritious. For a more filling dinner, serve with warm crusty bread like our Hamburger Bun Sourdough Recipe.

For a touch of creaminess, a dollop of Greek yogurt or a drizzle of tahini sauce complements the flavors beautifully. To keep things interesting, try serving these alongside a simple soup or a bowl of homemade guacamole for a fun Tex-Mex inspired meal.

Conclusion

Baked stuffed capsicums are an excellent way to enjoy a wholesome, comforting meal that’s packed with nutrition and vibrant flavors. This vegetarian recipe is easy to customize, making it perfect for any season and any occasion.

The combination of tender peppers, hearty quinoa, savory beans, and melted cheese offers a satisfying balance of textures and tastes that will please both vegetarians and meat-eaters alike.

Whether you’re cooking for a family dinner or meal prepping for the week, these stuffed capsicums are sure to become a favorite in your recipe box. For more inspiring vegetarian dishes, don’t forget to explore our Kosher Vegetarian Recipes collection for delicious ideas that celebrate plant-based living.

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