Best Vegetarian Stuffed Peppers Recipe Ever Made Simple

Stuffed peppers are a classic dish beloved by many, but when it comes to vegetarian options, they can sometimes feel lackluster or uninspired. Not this recipe!

Today, I’m sharing the best vegetarian stuffed peppers recipe ever, packed with vibrant veggies, hearty grains, and just the right blend of spices. These peppers are bursting with flavor, colorful, and incredibly satisfying whether you’re a vegetarian or just looking to add more plant-based meals to your routine.

The filling is a delightful combination of quinoa, black beans, corn, and fresh herbs, topped with melty cheese (or a vegan alternative!). They’re perfect for a weeknight dinner or a special occasion.

Plus, they’re easy to customize with your favorite ingredients. Let’s dive in and make these irresistible stuffed peppers together!

Why You’ll Love This Recipe

This recipe is a crowd-pleaser for a reason. It’s:

• Nutritious and filling: Loaded with protein-rich quinoa and fiber-packed black beans.
• Colorful and appetizing: Red, yellow, and green peppers make your plate look as good as it tastes.
• Flexible: Easily adaptable for vegan diets or to add your favorite veggies and grains.
• Make-ahead friendly: Prepare the filling in advance and assemble when ready to bake.
• Perfect for all seasons: Whether you want a cozy winter meal or a fresh summer dinner, these stuffed peppers fit the bill.

Ingredients

• 4 large bell peppers (red, yellow, or green, tops sliced off and seeds removed)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (optional for mild heat)
• Salt and black pepper, to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (optional garnish)

Equipment

• Medium saucepan with lid (for cooking quinoa)
• Large skillet or frying pan
• Mixing bowl
• Baking dish or casserole pan
• Knife and cutting board
• Measuring cups and spoons
• Spoon or spatula for stirring

Instructions

1. Preheat your oven to 375°F (190°C). Prepare your bell peppers by slicing off the tops and carefully removing seeds and membranes. Set aside.
2. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 15 minutes or until quinoa is fluffy and liquid absorbed. Remove from heat and fluff with a fork.
3. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic. Cook for 3-4 minutes until softened and fragrant.
4. Add spices and vegetables: Stir in cumin, smoked paprika, chili powder, salt, and pepper. Add the diced tomatoes, corn, and black beans. Cook for another 5 minutes, stirring occasionally.
5. Combine filling: Remove skillet from heat and mix in the cooked quinoa. Taste and adjust seasoning as needed.
6. Stuff the peppers: Spoon the quinoa mixture into each hollowed bell pepper, packing it gently but firmly. Place the stuffed peppers upright in your baking dish.
7. Top with cheese: Sprinkle shredded cheese generously over each pepper.
8. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
9. Garnish and serve: Remove from oven, sprinkle with fresh cilantro, and serve with lime wedges for an extra burst of freshness.

Tips & Variations

For a vegan version, use a plant-based cheese or omit cheese entirely and top with nutritional yeast for a cheesy flavor.

If quinoa isn’t your favorite, substitute with cooked rice, couscous, or bulgur.

Feel free to add finely chopped mushrooms, zucchini, or spinach for extra veggies inside the filling.

To make it gluten-free, double-check your spice blends and broth for any gluten-containing additives.

Nutrition Facts

Serving Suggestions

These stuffed peppers are a complete meal on their own, but you can serve them with a few sides to elevate your dinner experience:

• A crisp green salad with a light vinaigrette adds a refreshing contrast.
• Warm crusty bread or garlic bread to soak up any juices.
• Mexican-style rice or a simple cilantro-lime rice for extra heartiness.
• For a cozy meal, pair with a comforting soup like our Clam Chowder San Francisco Recipe.

Conclusion

Whether you’re a vegetarian veteran or just trying to incorporate more meatless meals into your week, this vegetarian stuffed peppers recipe will quickly become a favorite. It’s nutritious, flavorful, and easy enough to make on busy nights.

The combination of quinoa, black beans, and fresh veggies delivers a satisfying texture and taste that will delight your taste buds.

Plus, the recipe is versatile, so feel free to experiment with different vegetables or spices to make it your own. Don’t forget to check out other delicious recipes like our Classico Sun Dried Tomato Alfredo Sauce Recipe or treat yourself afterward with the decadent Chocolate Heaven Cake Recipe.

Happy cooking!

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