Description
Vegetarian Stuffed Peppers are wholesome, colorful bell peppers filled with a hearty mixture of grains, beans, vegetables, and herbs. They’re nutritious, versatile, and perfect for a filling weeknight dinner or a make-ahead meal.
Ingredients
- 4–6 bell peppers (any color, tops cut off and seeds removed)
- 1 1/2 cups cooked rice, quinoa, or couscous
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 cup zucchini or mushrooms, diced
- 1 can (15 oz) black beans or chickpeas, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce or marinara
- 1/4 cup fresh parsley, basil, or cilantro, chopped
- 1 cup shredded cheese (optional, for topping)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare bell peppers by slicing off the tops and removing seeds. Set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and diced zucchini or mushrooms until softened, about 5 minutes.
- Stir in beans, diced tomatoes, cooked rice, fresh herbs, salt, and pepper. Mix until well combined.
- Spoon filling into each prepared bell pepper, packing gently.
- Arrange peppers upright in the baking dish. Pour a little tomato sauce over each stuffed pepper.
- Cover with foil and bake for 30–35 minutes, until peppers are tender.
- Remove foil, sprinkle with cheese if using, and bake for an additional 5–10 minutes until melted and bubbly.
- Garnish with extra herbs before serving.
Notes
Parboil peppers for 5 minutes before stuffing if you prefer them softer.For a vegan version, skip the cheese or use dairy-free alternatives.Use quinoa or couscous instead of rice for variety.Add chili powder or jalapeños for a spicy variation.Stuffed peppers freeze well—wrap individually in foil and store up to 2 months.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 6g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg
