Easy Vegetarian Stuffed Peppers
Easy to make Vegetarian stuffed pepper made with beans, corn, quinoa, topped with cheese, and baked to perfection.
Servings: 8
Ingredients
- 4 Large Bell Peppers sliced in half and seeds removed
- 2 tablespoons Olive Oil
- Kosher salt and pepper, to taste
- 1 Medium Onion diced
- 2 Garlic Cloves minced
- ¼ teaspoon Red Pepper Flakes optional
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- ½ teaspoon Cayenne Pepper optional
- 15 ounces Diced Tomatoes one can
- 15 ounces Black Beans drained and rinsed, one can
- 15 ounces Red Beans drained and rinsed, one can
- 3 Cup Vegetable Broth
- 1 Cup Fresh/Frozen or Canned Corn
- 1 Cup Quinoa
- ½ Cup Shredded Monterey Jack Cheese
Optional toppings
- Avocado, cilantro/parsley, sour cream, and/or lime wedges
Instructions
- Preheat oven to 400°F and line a baking tray with parchment paper. Thoroughly wash the bell pepper and pat the excess moisture with a paper towel.
- Carefully slice each of the 4 Large Bell Peppers halfway, through the stems. Discard the ribs and seeds, and place them on the prepared baking tray.
- Spray with a bit of cooking oil spray and sprinkle with Kosher salt and pepper, to taste. Bake for 8-10 minutes.
- Meanwhile, heat 2 tablespoons Olive Oil in a heavy skillet over medium-high heat. Add 1 Medium Onion (diced) and 2 Garlic Cloves (minced), and sauté until onion is translucent.
- Stir in 15 ounces Diced Tomatoes, 15 ounces Black Beans, 15 ounces Red Beans , and 1 Cup Fresh/Frozen or Canned Corn. Add ¼ teaspoon Red Pepper Flakes , 1 teaspoon Ground Cumin, 1 teaspoon Smoked Paprika, salt, and ½ teaspoon Cayenne Pepper (optional), and cook, stirring constantly for 2-3 minutes. Stir in the 1 Cup Quinoa and 3 Cup Vegetable Broth, and reduce the heat to low.
- Cover and let it simmer until quinoa is cooked through about 12-15 minutes. Once done, remove from the heat and carefully spoon the mixture into the roasted peppers.
- Generously sprinkle ½ Cup Shredded Monterey Jack Cheese on top, then place back into the oven and cook for 6-8 minutes (until cheese is melted and peppers are tender).
- Once done, remove from the oven and garnish with Avocado, cilantro/parsley, sour cream, and/or lime wedges. Or Serve with your favorite toppings and enjoy.
Video
Notes
- You can make the stuffing/filling ahead or the day before and then bake when ready.
- Use Fresh peppers. If you like the peppers well done and soft, consider baking them for 10 minutes before stuffing them and bake again.
- You may use rice or barley in place of quinoa.
- Add more of your favorite veggies to the filling if you like.
- Store leftovers in an airtight container and place in the fridge for up to 5 days. Reheat in microwave or oven when ready to eat.
- You may freeze for up to 3 months.
Nutrition
Calories: 341kcal | Carbohydrates: 53g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 476mg | Potassium: 892mg | Fiber: 13g | Sugar: 6g | Vitamin A: 3065IU | Vitamin C: 113mg | Calcium: 121mg | Iron: 5mg