stuffed peppers vegetarian recipe

Written ByJenny Smyth Posted on
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The Best stuffed peppers vegetarian recipe

I’m so excited to share this stuffed peppers vegetarian recipe with you all. I’ve been making this dish for years, and it’s always a crowd-pleaser. My kids love helping me prepare the filling and stuffing the peppers, and my husband loves the fact that it’s a hearty, comforting meal that’s perfect for a weeknight dinner or a special occasion.

The origins of stuffed peppers are unclear, but it’s believed to have originated in the Mediterranean region, where bell peppers were a staple crop. Over time, various cultures have adapted the recipe to suit their tastes and dietary needs, resulting in the diverse range of stuffed pepper recipes we see today. This vegetarian version is one of my favorites, as it’s packed with nutritious ingredients like quinoa, black beans, and roasted vegetables.

The quinoa adds a nice texture and helps to bind the filling together, while the black beans provide a boost of protein and fiber. When I roast the vegetables in advance, they become tender and caramelized, adding depth and complexity to the dish. To make this recipe even easier, I often prepare the filling ahead of time and store it in the fridge for up to a day or freeze it for later use.

This way, I can simply stuff the peppers with the prepared filling and bake them until they’re tender and golden brown. The result is a delicious, satisfying meal that’s sure to please even the pickiest eaters. One of my favorite things about this recipe is that it’s incredibly versatile – you can adjust the filling ingredients to suit your dietary needs or preferences.

For example, if you’re gluten-free, simply swap out the quinoa for another grain like brown rice or farro. If you’re looking for a vegan option, you can replace the cheese with a dairy-free alternative or omit it altogether. And if you’re short on time, feel free to use pre-cooked quinoa or canned black beans to speed up the preparation process.

Vegetarian Stuffed Peppers

4.8 from 1105 votes

This vegetarian stuffed peppers recipe is a hearty and flavorful dish filled with quinoa, black beans, and corn. It’s a perfect meal for a weeknight dinner or meal prep.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Vegetables

4 large bell peppers
1 onion
2 cloves garlic

For the Filling

1 cup cooked quinoa
1 can black beans, drained and rinsed
1 cup corn
1 can diced tomatoes
1 tsp cumin
1 tsp chili powder
1 tsp paprika
Salt and pepper to taste
1 cup shredded cheese (optional)

👨‍🍳Directions

1Preheat the oven to 375°F.
2Cut the tops off the bell peppers and remove the seeds and membranes.
Set aside.
3In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper.
4Mix well until all ingredients are evenly distributed.
5If using cheese, add it to the mixture and stir until combined.
6Place the hollowed-out bell peppers in a baking dish.
7Spoon the quinoa and vegetable mixture into each pepper, pressing down gently to fill them completely.
8Cover the baking dish with foil and bake for 25 minutes.
9After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the filling is heated through.
10The peppers should be slightly softened and the filling should be bubbling.
11Remove the stuffed peppers from the oven and let them rest for a few minutes before serving.
12This allows the filling to settle and makes it easier to handle the hot peppers.

🔧Equipment

Cutting board
Knife
Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 6g💛Saturated Fat: 3g❤️Cholesterol: 15mg🧂Sodium: 800mg🌾Total Carbs: 55g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 18g

📝Notes

Tips: You can add other vegetables like zucchini or spinach to the filling for extra nutrition. For a spicier dish, add diced jalapeños to the filling mixture.

Watch Video Of How Vegetarian Stuffed Peppers Works

This stuffed pepper recipe is one of my go-to dishes for family gatherings or weeknight dinners – it’s easy to make ahead of time and reheat as needed.

One thing I love about this recipe is that it stores well in an airtight container in the fridge for up to three days or freezes beautifully for up to two months – perfect for meal prep!

To reheat, simply place them in an oven-safe dish with some extra liquid (such as broth or water) added around them and bake at 375°F (190°C) until warmed through.

❓ Frequently Asked Questions About Vegetarian Stuffed Peppers

What type of peppers should I use for this recipe?

In general, any color bell pepper will work well for this recipe – green, red, yellow, orange – they all have a similar sweetness and crunchy texture that pairs well with the savory filling.

Can I use other types of peppers instead of bell peppers?

Yes! While bell peppers are traditional in stuffed pepper recipes, you can also use other types of sweet peppers like Anaheim or Poblano peppers.

How long do I need to cook stuffed peppers?

The cooking time will depend on the size of your peppers and whether they’re raw or roasted beforehand.

Can I make this recipe ahead of time?

You can prepare the filling ahead of time and store it in the fridge for up to a day or freeze it for later use.

What if I don’t have quinoa? Can I substitute another grain?

You can substitute another grain like brown rice or farro for quinoa if you don’t have any on hand.

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