Vegetarian stuffed peppers

Easy Vegetarian stuffed peppers

Overview:

Bell peppers are a type of sweet pepper (Capsicum annuum) that, unlike hot peppers, have a mild, sweet flavor and are slightly sour.

The flavor varies slightly depending on the color, with red peppers taking longer to ripen. They come in a variety of colors, including red, yellow, orange, green, and even purple or white.

Bell peppers, especially red peppers, are an excellent source of vitamin C, which helps boost immunity and maintain skin health. They are low in calories and high in fiber, making them a healthy addition to many meals.

Stuffed peppers are extremely versatile and can be made vegetarian, vegan, or with meat, depending on the filling. They are a healthy and customizable meal, perfect as a main course or side dish.

Vegetarian stuffed peppers are a dish where bell peppers are hollowed out and stuffed with a savory mixture. This is a great way to make a filling and a healthy snack.

The peppers are usually baked after being stuffed, which softens them and allows them to absorb the flavors of the filling.

The filling includes ingredients like beans, corn, onions, tomatoes, and spices, but it can be customized based on your preferences or what you have on hand. It’s a great way to get a variety of nutrients and is perfect for meal prep or for vegetarian or plant-based meals.

Vegetarian Stuffed Peppers Recipe

Vegetarian stuffed peppers

A simple and delicious recipe for Vegetarian Stuffed Peppers:

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa (or rice, couscous, or farro)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (fresh or canned)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder (optional)
• 1/2 tsp smoked paprika (optional)
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar, mozzarella, or a vegan cheese if preferred)
• 2 tbsp olive oil
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Prepare the peppers:
   • Preheat the oven to 375°F (190°C).
   • Slice the tops off the bell peppers and remove the seeds and membranes.
   • Lightly coat the peppers with a bit of olive oil and place them upright in a baking dish.
2. Make the filling:
   • In a large skillet, heat olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
   • Stir in the cumin, chili powder, smoked paprika (if using), salt, and pepper, and cook for another 1 minute to bring out the flavors.
   • Add the diced tomatoes, black beans, corn, and cooked quinoa (or your grain of choice). Stir to combine and cook for 5-7 minutes, allowing the mixture to heat through.
3. Stuff the peppers:
   • Carefully spoon the filling mixture into each prepared pepper, packing it in tightly.
   • Top each stuffed pepper with shredded cheese.
4. Bake:
   • Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
   • Remove the foil and bake for an additional 5-10 minutes to allow the cheese to melt and become golden.
5. Serve:
   • Remove the stuffed peppers from the oven and let them cool for a few minutes.
   • Garnish with fresh cilantro or parsley if desired, and serve warm.

Vegetarian stuffed peppers with potatoes

A delicious Vegetarian Stuffed Peppers with Potatoes recipe that incorporates potatoes into the filling for a hearty and satisfying dish:

Ingredients:

• 4 large bell peppers (any color)
• 2 medium potatoes, peeled and diced
• 1 cup cooked quinoa (or rice, couscous, or bulgur)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika (sweet or smoked)
• 1/2 tsp chili powder (optional)
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar, mozzarella, or a vegan cheese if preferred)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice (optional)
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Prepare the peppers:
   • Preheat the oven to 375°F (190°C).
   • Slice the tops off the bell peppers and remove the seeds and membranes.
   • Lightly coat the peppers with a bit of olive oil and place them upright in a baking dish. Set aside.
2. Cook the potatoes:
   • Heat a pot of water to boiling and add the diced potatoes. Boil for about 5-7 minutes until the potatoes are slightly tender but not fully cooked. Drain and set aside.
3. Make the filling:
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
   • Stir in the cumin, paprika, chili powder (if using), salt, and pepper, and cook for 1 minute to bring out the flavors.
   • Add the partially cooked potatoes to the skillet and sauté for about 5-7 minutes, allowing them to lightly brown and become tender.
   • Stir in the cooked quinoa, black beans, and corn. Cook for another 3-4 minutes until everything is well combined and heated through.
   • If the mixture seems dry, add a splash of water or vegetable broth to moisten. Optional: Stir in lemon juice for a fresh, zesty flavor.
4. Stuff the peppers:
   • Carefully spoon the potato and quinoa filling into each prepared pepper, packing it in tightly.
   • Top with shredded cheese.
5. Bake:
   • Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the peppers are tender.
   • Remove the foil and bake for an additional 5-10 minutes to melt the cheese and allow it to get golden and bubbly.
6. Serve:
   • Remove the stuffed peppers from the oven and let them cool for a few minutes.
   • Garnish with fresh cilantro or parsley if desired, and serve warm.

Mushroom stuffed peppers vegetarian

A delicious Vegetarian Mushroom Stuffed Peppers recipe that’s rich in flavor and perfect for a satisfying meal:

Ingredients:

• 4 large bell peppers (any color)
• 2 cups mushrooms, finely chopped (button, cremini, or any variety you like)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa (or rice, couscous, or farro)
• 1/2 cup breadcrumbs (optional for texture)
• 1/4 cup grated Parmesan cheese (or a vegan cheese if preferred)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tbsp soy sauce or tamari (for extra umami flavor)
• 2 tbsp olive oil (divided)
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)
• 1/2 cup shredded cheese (optional for topping, such as mozzarella or cheddar)

Instructions:

1. Prepare the peppers:
   • Preheat your oven to 375°F (190°C).
   • Slice the tops off the bell peppers and remove the seeds and membranes.
   • Lightly coat the peppers with 1 tablespoon of olive oil and place them upright in a baking dish. Set aside.
2. Cook the mushrooms:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
   • Add the chopped mushrooms and cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and become tender. Continue to cook until most of the moisture evaporates, and the mushrooms start to brown.
   • Stir in the soy sauce (or tamari), dried thyme, oregano, salt, and pepper. Continue to cook for another 2-3 minutes until the flavors combine.
3. Make the filling:
   • Remove the skillet from the heat. Add the cooked quinoa (or your preferred grain), breadcrumbs (if using), and Parmesan cheese. Stir to combine and season with additional salt and pepper to taste.
4. Stuff the peppers:
   • Spoon the mushroom and quinoa mixture into each prepared bell pepper, packing the filling in tightly.
   • If desired, sprinkle some shredded cheese on top of each stuffed pepper.
5. Bake:
   • Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the peppers are tender.
   • If using shredded cheese, remove the foil during the last 5-10 minutes of baking to allow the cheese to melt and become bubbly and golden.
6. Serve:
   • Remove the stuffed peppers from the oven and let them cool for a few minutes.
   • Garnish with fresh parsley or basil, and serve warm.

Vegetarian stuffed peppers with rice

A tasty and easy recipe for Vegetarian Stuffed Peppers with Rice:

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (white, brown, or any variety you prefer)
• 1 can (15 oz) black beans, drained and rinsed (or any beans you like)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp ground cumin
• 1 tsp paprika (smoked or sweet)
• 1/2 tsp chili powder (optional)
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar, mozzarella, or vegan cheese)
• 2 tbsp olive oil
• Fresh cilantro or parsley for garnish (optional)
• 1/2 cup vegetable broth (optional for extra flavor)

Instructions:

1. Prepare the peppers:
   • Preheat the oven to 375°F (190°C).
   • Slice the tops off the bell peppers and remove the seeds and membranes.
   • Lightly coat the peppers with a bit of olive oil and place them upright in a baking dish. Set aside.
2. Make the filling:
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
   • Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
   • Stir in the ground cumin, paprika, chili powder (if using), salt, and pepper, and cook for another 1 minute to toast the spices.
   • Add the diced tomatoes and cook for 3-4 minutes, letting the tomatoes soften and release some of their juices.
   • Stir in the cooked rice, black beans, and corn, and cook for another 5 minutes, allowing everything to heat through and combine. If the mixture seems dry, add a splash of vegetable broth for extra moisture.
   • Taste and adjust seasonings as needed.
3. Stuff the peppers:
   • Carefully spoon the rice and vegetable mixture into each prepared bell pepper, packing it in tightly.
   • If desired, top with shredded cheese.
4. Bake:
   • Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the peppers are tender.
   • If using cheese, remove the foil during the last 5-10 minutes of baking to allow the cheese to melt and become bubbly and golden.
5. Serve:
   • Remove the stuffed peppers from the oven and let them cool for a few minutes.
   • Garnish with fresh cilantro or parsley, and serve warm.

Vegetarian stuffed peppers Italian

A delicious recipe for Italian Vegetarian Stuffed Peppers, filled with a savory mix of ingredients that are commonly found in Italian cuisine, like tomatoes, mozzarella, and herbs.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (white, brown, or Arborio rice for a more authentic Italian touch)
• 1 can (15 oz) diced tomatoes (or 2 medium fresh tomatoes, chopped)
• 1/2 cup shredded mozzarella cheese (or vegan cheese if preferred)
• 1/4 cup grated Parmesan cheese (optional, for extra flavor)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cooked lentils (or black beans, optional for extra protein)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
• 1/2 tsp red pepper flakes (optional, for a little heat)
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)
• 1/4 cup tomato sauce or marinara sauce (for baking)

Instructions:

1. Prepare the peppers:
   • Preheat your oven to 375°F (190°C).
   • Slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to help them stand upright in the baking dish.
   • Lightly coat the peppers with olive oil and place them upright in a baking dish. Set aside.
2. Make the filling:
   • In a large skillet, heat olive oil over medium heat.
   • Add the chopped onion and garlic and sauté for about 3-4 minutes, until softened and fragrant.
   • Add the diced tomatoes (with their juices) to the skillet and cook for 5-7 minutes until they start to soften and release some of their juices.
   • Stir in the cooked rice, cooked lentils (or black beans, if using), oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
   • Mix in half of the mozzarella cheese, saving the rest for topping.
   • Cook for another 2-3 minutes to combine all the flavors. Remove from heat.
3. Stuff the peppers:
   • Carefully stuff each bell pepper with the rice mixture, packing it in tightly.
   • Spoon a little tomato sauce or marinara sauce over the top of each stuffed pepper for extra flavor and moisture.
   • Sprinkle the remaining mozzarella cheese on top of each stuffed pepper and, if desired, some grated Parmesan cheese for added richness.
4. Bake:
   • Cover the baking dish with aluminum foil and bake for 30-35 minutes, until the peppers are tender.
   • Remove the foil, then bake for an additional 5-10 minutes to allow the cheese to melt and become golden.
5. Serve:
   • Once done, remove the stuffed peppers from the oven and let them cool for a few minutes.
   • Garnish with fresh basil or parsley if desired and serve warm.