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For these veggie stuffed bell peppers, you need simple and fresh items. Here’s what you will need: - 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, canned, or frozen) - 1 medium zucchini, diced - 1 cup cherry tomatoes, halved - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or a vegan alternative) - Fresh cilantro or parsley for garnish These ingredients come together to create a colorful and tasty dish. You can add some fun touches to your stuffed peppers. Here are some ideas: - Avocado slices for creaminess - Sour cream or yogurt for richness - A squeeze of lime for brightness - Hot sauce for a spicy kick These extras can take your dish to the next level. Veggie stuffed bell peppers are not just tasty; they are also good for you. Here’s a quick look at the nutrition: - High in fiber from quinoa and beans - Packed with vitamins from the veggies - Good protein source from black beans - Low in calories, making it a great meal choice This dish supports a healthy diet while being delicious. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Take four large bell peppers and cut off the tops. Remove the seeds and membranes inside. This helps the peppers cook evenly. Brush the outside with a little olive oil. Place them upright in a baking dish. This keeps them stable while they bake. In a medium pot, bring two cups of vegetable broth to a boil. Add one cup of rinsed quinoa to the pot. Cover it and lower the heat. Let it simmer for about 15 minutes. The quinoa will become fluffy and absorb the liquid. This adds a nice texture and flavor to your filling. In a large mixing bowl, combine the fluffy quinoa, one can of drained black beans, and one cup of corn. Add one diced zucchini and one cup of halved cherry tomatoes. Sprinkle in one teaspoon of ground cumin and one teaspoon of chili powder. Season with salt and pepper to taste. Mix everything together until it is well combined. This filling is packed with nutrients and tastes great! To make your stuffed peppers truly shine, choose ripe and vibrant bell peppers. The colors add joy to your plate. Cut off the tops and clean out the seeds. This helps the peppers hold their shape and the filling stays inside. Lightly brush the outside with olive oil. This adds flavor and helps with browning. Bake them until just tender but not mushy. This keeps them firm and tasty. If you want to skip dairy, there are great cheese alternatives. Look for plant-based cheeses made from nuts or soy. Nutritional yeast is also a fantastic choice. It adds a cheesy flavor without the dairy. You can sprinkle it on top before baking. This keeps your dish creamy and delicious while keeping it vegetarian. To ensure even cooking, cover your baking dish with foil at first. This traps heat and steam, cooking the peppers through. Remove the foil for the last 10-15 minutes. This lets the cheese get bubbly and golden. Also, make sure your oven is preheated. This helps the cooking process start strong. Rotate the dish halfway through cooking for even heat. Pro Tips Choose Colorful Peppers: Use a mix of red, yellow, and green bell peppers to create a vibrant dish that is visually appealing and packed with different flavors. Customize the Filling: Feel free to add other vegetables or proteins like diced carrots, mushrooms, or even ground turkey to the quinoa mixture for added texture and nutrition. Make Ahead: Prepare the stuffed peppers a day in advance and store them in the refrigerator. Just bake them right before serving for a convenient meal. Adjust the Spices: If you prefer a spicier kick, add some chopped jalapeños or a sprinkle of cayenne pepper to the quinoa mixture. {{image_2}} You can change up the protein in your veggie stuffed bell peppers. Instead of black beans, try adding chickpeas or lentils. These beans offer protein and fiber. You can also use ground turkey or chicken for a meatier dish. If you want to stick with plant-based options, tempeh or tofu works well too. They soak up flavors and keep the dish healthy. Spices can make a big difference. You can use smoked paprika for a smoky taste. If you like heat, add cayenne pepper or jalapeños. Italian seasoning gives it a nice, herby flavor. Don't forget about garlic powder or onion powder for extra depth. Each spice adds its own flair to your dish. You don't have to bake your stuffed peppers. Try cooking them in an Instant Pot. Just place them on a trivet with a cup of water and cook for 10-12 minutes. You can also grill them for a smoky flavor. Just wrap them in foil and place them on the grill. This method gives the peppers a nice char while keeping the filling warm and tasty. To keep your leftover veggie stuffed bell peppers fresh, place them in an airtight container. Make sure they cool down to room temperature before sealing. Store them in the fridge for up to 3 days. I often use glass containers. They help me see the food inside and reduce waste. When you want to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed peppers in an oven-safe dish. Add a splash of vegetable broth or a drizzle of olive oil for moisture. Cover with foil and heat for about 20 minutes. You can also microwave them. Just place a pepper on a microwave-safe plate, cover it, and heat for about 2-3 minutes. You can freeze these stuffed peppers for a quick meal later. First, let them cool completely. Then, wrap each pepper tightly in plastic wrap or aluminum foil. Place them in a freezer-safe bag or container. They can last in the freezer for up to 3 months. When you're ready to eat, thaw them in the fridge overnight. Reheat them using the oven or microwave for a tasty meal. Yes, you can make stuffed peppers ahead of time. Prepare them and store them in the fridge. Cover them tightly with foil or plastic wrap. You can stuff the peppers and bake them later. This saves time on busy days. If you cook them first, eat them within three days. If you need a substitute for quinoa, try rice or couscous. Brown rice adds a nutty flavor. White rice cooks faster and is softer. Couscous cooks quickly and gives a different texture. You can also use farro or barley for a chewy bite. Stuffed peppers last about three to four days in the fridge. Store them in a sealed container. If you made them with meat, eat them sooner, within three days. Always check for any signs of spoilage before eating. Veggie stuffed bell peppers are fun to make and eat. We learned about key ingredients, from quinoa to optional garnishes. I shared step-by-step instructions to help you prep, cook, and mix the filling. Tips like cheese swaps and cooking methods added flavor. We covered storage and answered your top questions. Now, get creative with your stuffed peppers and enjoy a delicious meal!

Colorful Veggie Stuffed Bell Peppers

A vibrant and healthy dish featuring bell peppers stuffed with a flavorful quinoa and veggie mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vegetarian
Servings 4

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, canned, or frozen)
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or a vegan alternative)
  • for garnish fresh cilantro or parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
  • In a medium pot, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced zucchini, cherry tomatoes, cumin, chili powder, salt, and pepper. Mix everything until well combined.
  • Stuff each bell pepper generously with the veggie-quinoa mixture. Press down lightly to pack it in.
  • Sprinkle the tops of the stuffed peppers with shredded cheese.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

Notes

Feel free to customize the filling with your favorite vegetables.
Keyword healthy, quinoa, stuffed peppers, vegetarian