Colorful vegetarian stuffed bell peppers with rice and vegetables

Why Make This Recipe

Stuffed bell peppers are a fantastic dish for many reasons. First, they are healthy and colorful, making your meal fun and inviting. You can make them easily with simple ingredients that are often already in your pantry. This recipe is vegetarian, which means it's good for those who want to eat more plant-based foods. Plus, stuffed bell peppers are filling, packed with protein from quinoa or rice, and they taste great. They also look beautiful on your table. When you serve these to family and friends, they will be impressed!

How to Make Stuffed Bell Peppers

Making stuffed bell peppers can seem a bit daunting, but I promise it's easy! Just follow these simple steps, and you'll have a delicious meal in no time.

Ingredients:

4 bell peppers, multi-color (halved)
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
2 cups cooked quinoa or brown rice blend
Sea salt and black pepper, to taste
2 cups organic mozzarella cheese, shredded
1 ½ cups cherry tomatoes, halved
¼ cup extra virgin olive oil (for tomatoes)
1 lemon, freshly squeezed
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
¼ teaspoon red pepper flakes
Fresh cilantro (for garnish)
Pine nuts (toasted, for garnish)

Directions:

Prep the Bell Peppers:

Preheat your oven to 375°F (190°C). This helps to cook the peppers evenly.
Take the bell peppers and cut them in half from top to bottom. Remove the seeds and stems to create hollowing spaces for the filling.

To Make the Filling:

In a large pan over medium heat, add 2 tablespoons of olive oil. Once the oil is hot, add the minced garlic and sauté for about 1 minute until it becomes fragrant.
Add the cooked quinoa or brown rice blend to the pan. Stir it well and season with sea salt and black pepper.
Mix in 1 cup of the shredded mozzarella cheese, the halved cherry tomatoes, lemon juice, garlic powder, dried basil, oregano, parsley, and red pepper flakes. Stir everything together until combined.

Assemble + Bake:

Spoon the filling into each halved bell pepper, packing it in gently.
Place the stuffed peppers in an oven-safe dish. If you have any leftover filling, you can add it around the peppers in the dish.
Sprinkle the remaining mozzarella cheese on top of each stuffed pepper.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.

To Make the Lemony Herb Olive Oil Tomatoes:

In a small bowl, mix the halved cherry tomatoes with ¼ cup of extra virgin olive oil, freshly squeezed lemon juice, and a pinch of salt and pepper.
Let them sit for a few minutes for the flavors to blend.

How to Serve Stuffed Bell Peppers

Serve the stuffed bell peppers warm right out of the oven. Place one or two on each plate and add the lemony herb olive oil tomatoes on the side. For extra flavor and texture, sprinkle some toasted pine nuts and fresh cilantro on top. Enjoy your colorful and tasty dish!

How to Store Stuffed Bell Peppers

If you have leftovers, you can store the stuffed bell peppers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the microwave or in a preheated oven until they are warmed through. If you want to freeze them, wrap the peppers tightly and keep them in the freezer for up to 2 months. When ready to eat, let them thaw in the fridge overnight and reheat before serving.

Tips to Make Stuffed Bell Peppers

Choose firm bell peppers to hold the filling well.
Feel free to mix in any vegetables you have on hand, like spinach or zucchini, to make the filling even healthier.
Adjust the spice level by adding more or less red pepper flakes based on your preference.
For a cheesy touch, add more cheese on top before the final baking.

Variation

You can switch up the grains! Instead of quinoa or brown rice, try using cooked farro or mixed lentils for a different flavor and texture. You can also replace the mozzarella cheese with a vegan cheese substitute if you want a dairy-free option.

FAQs

Can I make stuffed peppers ahead of time?
Yes, you can prepare the filling and stuff the peppers a day in advance. Just store them in the fridge and bake when you are ready to eat.

Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free grains like quinoa or rice. Always check the labels to be sure.

What can I serve with stuffed peppers?
Stuffed peppers go well with a simple green salad or some crusty bread. You can also serve them with a side of roasted vegetables.

Conclusion

Stuffed bell peppers are a lovely dish that brings joy to any table. They are easy to make, healthy, and full of flavor. With a little practice, you will become a pro at making them. Enjoy the process of cooking, and share these beautiful peppers with your family and friends. Happy cooking!