Description
This delicious recipe for Vegetarian Stuffed Bell Peppers is not only a feast for the eyes but also packed with nutrients, making it a perfect addition to your vegetarian recipe collection!
Ingredients
Scale
- 4 large bell peppers, any color
- 1 cup quinoa (uncooked)
- 2 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup mushrooms, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, drained
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheese (optional, use vegan cheese for a vegan version)
- 2 tablespoons olive oil
- Fresh parsley or cilantro, for garnish
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 15-20 minutes, or until the liquid is absorbed and the quinoa is tender.
- Sauté the vegetables: While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened. Add the zucchini and mushrooms, and continue to cook until they are soft.
- Combine the filling: In a large bowl, mix the cooked quinoa, sautéed vegetables, black beans, diced tomatoes, cumin, paprika, and black pepper.
- Stuff the peppers: Fill each bell pepper with the quinoa and vegetable mixture. Place the stuffed peppers in a baking dish.
- Bake: Cover with foil and bake for 30 minutes. Remove the foil, top each pepper with cheese (if using), and bake for another 10 minutes or until the cheese is melted and bubbly.
- Garnish and serve: Sprinkle chopped parsley or cilantro on top before serving.
Notes
- Feel free to substitute any of the vegetables with others you may have on hand.
- To add more protein, consider incorporating crumbled tofu or chopped nuts into the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 300 calories per serving (without cheese).
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Plant-based meals, Meatless dishes, Veggie recipes