Easy Vegetarian Stuffed Peppers
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 mins
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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
Description
This recipe involves slicing large bell peppers in half, removing seeds, and baking them slightly to tenderize. Meanwhile, a filling is prepared by sautéing onion and garlic, then adding canned diced tomatoes, black and red beans, corn, and spices such as cumin, smoked paprika, red pepper flakes, and cayenne pepper. Quinoa and vegetable broth are stirred in and cooked over low heat to absorb the liquid and soften the grains.
The peppers are stuffed with this flavorful mixture and baked until thoroughly heated. The combination of beans and quinoa brings a protein-rich, textural filling with a blend of smoky and mildly spicy notes. Baking the peppers twice ensures they reach the right tenderness without becoming overly soft.
Served as a vegetarian main, these stuffed peppers offer a balanced, filling meal. Toppings like avocado slices, fresh herbs, sour cream, or lime wedges provide contrasting freshness or creaminess to the spiced filling. The recipe allows flexibility to add vegetables or substitute grains like rice or barley. Leftovers store well refrigerated for several days and can be frozen for longer preservation.
Preparation can be done ahead, with the filling made in advance and peppers stuffed and baked when ready to serve.
Ingredients
- 4 Large bell pepper sliced in half and seeds removed
- 2 tablespoons olive oil
- kosher salt to taste
- black pepper to taste
- 1 Medium onion diced
- 2 garlic minced, cloves
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon cumin ground
- 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 corn fresh, frozen, or canned
- 1 Cup quinoa
- ½ Cup Monterey jack cheese shredded
Optional toppings
- avocado and/or wedges
- cilantro
- parsley
- sour cream
- lime
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
- The filling can be prepared ahead or the day before baking.
- Use fresh bell peppers for best texture and flavor.
- Pre-bake peppers if you prefer them softer before stuffing.
- Quinoa can be substituted with rice or barley.
- Add extra vegetables to the filling as desired.
- Store leftovers in an airtight container in the fridge up to 5 days.
- Freeze leftovers for up to 3 months; reheat before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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