Stuffed Bell Peppers

Course: Dinner, Main Course, Vegetarian

Cuisine: American, Mediterranean

Keyword: Healthy Dinner, Plant-Based, Quinoa Stuffed Peppers, Stuffed Bell Peppers, Vegetarian Recipe

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 350kcal

These colorful, vegetarian stuffed bell peppers are easy to make and packed with flavor, protein, and nutrients. A delightful dish for any meal.

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Ingredients

For the stuffing

2 tablespoons extra virgin olive oil For sautéing
4 cloves garlic, minced Adds flavor
2 cups cooked quinoa or brown rice blend Can use other grains like farro
1 teaspoon sea salt To taste
1 teaspoon black pepper To taste
2 cups organic mozzarella cheese, shredded For stuffing and topping
1.5 cups cherry tomatoes, halved Fresh for flavor
0.25 cup extra virgin olive oil (for tomatoes) Enhances taste
1 whole lemon, freshly squeezed For acidity
1 teaspoon garlic powder Adds depth
1 teaspoon dried basil Classic herb
1 teaspoon dried oregano Classic herb
1 teaspoon dried parsley For garnish
0.25 teaspoon red pepper flakes For a bit of heat
to taste Fresh cilantro For garnish
to taste Pine nuts, toasted For garnish

For the bell peppers

4 whole bell peppers, multi-color Halved and seeded

Instructions

Preparation

Preheat your oven to 375°F (190°C).
Cut the bell peppers in half from top to bottom and remove seeds and stems.

Making the Filling

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

Assembling + Baking

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

Making the Lemony Herb Olive Oil Tomatoes

In a small bowl, mix halved cherry tomatoes with ¼ cup olive oil, lemon juice, and a pinch of salt and pepper. Let sit for a few minutes.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Allow to thaw before reheating. Consider adding more vegetables to the filling for a health boost.

Nutrition