Easy Vegetarian Stuffed Peppers
User Reviews
4.9
177 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
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Servings
8
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Calories
341 kcal
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Course
Main Course
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Cuisine
American
Easy Vegetarian Stuffed Peppers
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Easy to make Vegetarian stuffed pepper made with beans, corn, quinoa, topped with cheese, and baked to perfection.
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Ingredients
- 4 Large bell peppers sliced in half and seeds removed
- 2 tablespoons olive oil
- kosher salt and pepper, to taste
- 1 Medium onion diced
- 2 garlic cloves minced
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional
- 15 ounces diced tomatoes one can
- 15 ounces black beans drained and rinsed, one can
- 15 ounces red beans drained and rinsed, one can
- 3 Cup vegetable broth
- 1 Cup Fresh/Frozen or Canned Corn
- 1 Cup quinoa
- ½ Cup shredded Monterey jack cheese
Optional toppings
- Avocado, cilantro/parsley, sour cream, and/or lime wedges
Instructions
- Preheat oven to 400°F and line a baking tray with parchment paper. Thoroughly wash the bell pepper and pat the excess moisture with a paper towel.
- Carefully slice each of the 4 Large Bell Peppers halfway, through the stems. Discard the ribs and seeds, and place them on the prepared baking tray.
- Spray with a bit of cooking oil spray and sprinkle with Kosher salt and pepper, to taste. Bake for 8-10 minutes.
- Meanwhile, heat 2 tablespoons Olive Oil in a heavy skillet over medium-high heat. Add 1 Medium Onion (diced) and 2 Garlic Cloves (minced), and sauté until onion is translucent.
- Stir in 15 ounces Diced Tomatoes, 15 ounces Black Beans, 15 ounces Red Beans , and 1 Cup Fresh/Frozen or Canned Corn. Add ¼ teaspoon Red Pepper Flakes , 1 teaspoon Ground Cumin, 1 teaspoon Smoked Paprika, salt, and ½ teaspoon Cayenne Pepper (optional), and cook, stirring constantly for 2-3 minutes. Stir in the 1 Cup Quinoa and 3 Cup Vegetable Broth, and reduce the heat to low.
- Cover and let it simmer until quinoa is cooked through about 12-15 minutes. Once done, remove from the heat and carefully spoon the mixture into the roasted peppers.
- Generously sprinkle ½ Cup Shredded Monterey Jack Cheese on top, then place back into the oven and cook for 6-8 minutes (until cheese is melted and peppers are tender).
- Once done, remove from the oven and garnish with Avocado, cilantro/parsley, sour cream, and/or lime wedges. Or Serve with your favorite toppings and enjoy.
Notes
- You can make the stuffing/filling ahead or the day before and then bake when ready.
- Use Fresh peppers. If you like the peppers well done and soft, consider baking them for 10 minutes before stuffing them and bake again.
- You may use rice or barley in place of quinoa.
- Add more of your favorite veggies to the filling if you like.
- Store leftovers in an airtight container and place in the fridge for up to 5 days. Reheat in microwave or oven when ready to eat.
- You may freeze for up to 3 months.
Nutrition Information
Show Details
Calories
341kcal
(17%)
Carbohydrates
53g
(18%)
Protein
16g
(32%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
6mg
(2%)
Sodium
476mg
(20%)
Potassium
892mg
(25%)
Fiber
13g
(52%)
Sugar
6g
(12%)
Vitamin A
3065IU
(61%)
Vitamin C
113mg
(126%)
Calcium
121mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 476mg | 20% |
| Potassium | 892mg | 19% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
| Vitamin A | 3065IU | 61% |
| Vitamin C | 113mg | 126% |
| Calcium | 121mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
177 reviews
Excellent
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