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Best Veggie Stuffed Bell Peppers Recipe

Welcome to the ultimate guide for making the Best Veggie Stuffed Bell Peppers! This recipe is perfect for those looking to enjoy a delicious, healthy, and vegetarian meal. Packed with a variety of colorful vegetables, flavorful spices, and wholesome grains, these stuffed bell peppers are not only a treat for the taste buds but also a feast for the eyes. They are easy to prepare and make for a fantastic weeknight dinner or a show-stopping dish for your next gathering. Get ready to enjoy a meal that’s as nutritious as it is delicious!
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Equipment

  • Large skillet
  • Baking dish
  • Mixing bowl
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Aluminum foil

Ingredients
  

  • 4 large bell peppers any color, tops cut off and seeds removed
  • 1 cup cooked quinoa or brown rice
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 zucchini diced
  • 1 cup corn kernels fresh or frozen
  • 1 cup diced tomatoes fresh or canned, drained
  • 1 cup shredded cheese cheddar, mozzarella, or your choice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro or parsley chopped (for garnish)
  • Lime wedges for serving

Instructions
 

  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Arrange the peppers in a baking dish.
  • Cook the Filling: In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the diced zucchini and cook for another 5 minutes until tender.
  • Add the Remaining Ingredients: Stir in the corn, black beans, diced tomatoes, cooked quinoa or brown rice, chili powder, cumin, paprika, oregano, salt, and pepper. Mix well and cook for another 2-3 minutes until everything is heated through and well combined.
  • Stuff the Peppers: Spoon the vegetable mixture into the bell peppers, packing it down slightly. Top each pepper with a generous amount of shredded cheese.
  • Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
  • Garnish and Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro or parsley and serve with lime wedges on the side.