Vegetarian Stuffed Bell Peppers
Bursting with vibrant colors and wholesome flavors, these Vegetarian Stuffed Bell Peppers are a satisfying and healthy dinner option that’s as beautiful as it is delicious. Sweet bell peppers are filled to the brim with a hearty mixture of protein-packed quinoa, black beans, and a medley of sautéed vegetables, all seasoned with warm spices like cumin and paprika. Topped with melty shredded cheese and finished with a sprinkle of fresh parsley, this dish strikes the perfect balance between comfort and nutrition. Perfect for meal prep or a weeknight dinner, these baked stuffed peppers are easy to make in just under an hour and can be customized with your favorite toppings or extra veggies. Whether you’re a vegetarian or just looking for a healthier dinner idea, this recipe is a delightful way to enjoy fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 4 pieces Bell peppers
- 1 cup Quinoa
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 piece (medium, diced) Yellow onion
- 3 cloves (minced) Garlic
- 1 piece (small, diced) Zucchini
- 1 piece (small, grated) Carrot
- 1 cup Canned diced tomatoes
- 1 cup (cooked, rinsed, and drained) Black beans
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded cheese (cheddar or mozzarella)
- 2 tablespoons Chopped parsley
Instructions
Preheat your oven to 375°F (190°C).
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.
Rinse the quinoa under cold water, then cook it in the vegetable broth according to package instructions (about 15 minutes). Once cooked, fluff it with a fork.
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for another 30 seconds until fragrant.
Stir in the diced zucchini and grated carrot, cooking for 3-4 minutes until they are slightly tender.
Add the canned diced tomatoes, cooked black beans, ground cumin, paprika, salt, and black pepper to the skillet. Stir to combine and cook for 2 minutes.
Once the quinoa is cooked, stir it into the vegetable mixture and combine well. Remove the skillet from the heat.
Place the prepared bell peppers upright in a baking dish. Stuff each pepper with the quinoa and vegetable mixture, pressing down gently to pack it tightly.
Top each stuffed pepper with a sprinkle of shredded cheese.
Add about 1/4 cup of water to the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil.
Bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes to melt and slightly brown the cheese.
Remove the stuffed peppers from the oven and let them cool slightly. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 6718 mg | 292% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 48.8 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1196 mg | 92% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3348 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
