Vegetable Stuffed Peppers Recipe

Are you tired of eating the same old boring meals every week? Are you looking for a new delicious vegetarian dish that the whole family will love? Look no further than Vegetable stuffed peppers. These Quinoa and Bean Stuffed Peppers perfectly combine easy, flavorful, and filling. Packed with protein-rich quinoa and beans, these peppers are a great way to get your daily dose of nutrients. They make the perfect freezer meal and are great for meal prep.

Vegetable Stuffed Peppers are a great way to incorporate more plant-based foods into your diet without sacrificing flavor or satisfaction. To make these Stuffed Peppers, all you need to do is gather your ingredients and get cooking. You can even freeze the leftover stuffed peppers for a quick and easy meal later.

Ingredients

• 4 large red bell peppers or any colour you choose
• 1 tbsp olive or vegetable oil
• ½ medium yellow onion diced
• 3 cloves minced garlic
• 1 cup Mexican Rice
• 1 tsp salt
• 2 Roma tomatoes diced
• 3-4 green onions chopped
• 2 tbsp taco seasoning
• 1 can black beans drained and rinsed (13.5 oz)
• 1 cup frozen corn
• 1 cup shredded pepper jack cheese
• chopped fresh cilantro garnish

Instructions For Vegetable Stuffed Peppers Recipe

• Set the oven to 400 F.
• Remove all the seeds and white membranes from the bell peppers by cutting them in half lengthwise, from stem to base.
• When the edges of the bell peppers have started to blister and are tender enough to pierce with a fork, drizzle in olive oil and bake for 20 to 25 minutes.
• In a large pan over medium-high heat, add the onion, salt, and sauté until the onion softens while the bell peppers roast. Cook the tomato for 3 to 5 minutes after adding it.
• Then, stir in the garlic and taco seasoning, cooking for 30 to 60 seconds or until they are fragrant.
• Add Mexican Rice, black beans, corn, and green onions. Stir everything together, then warm everything up. To taste, add salt and pepper.
• Give each bell pepper a heaping scoop of the mixture after the peppers cook. Add cheese to the top of each one, then re-bake until the cheese is melted.
• Add freshly chopped cilantro as a garnish.

Notes and Tips!

• To prepare meals for the next week, you can create the filling in advance. To fill the peppers, bake them first and reheat the stuffing. 
• If you want to switch things up, quinoa and lentils are great alternatives to Rice.
• You may substitute pinto beans for black beans if you have none.
• Rice should always be cooked before being combined with peppers. Adding uncooked Rice to the stuffing won’t cook with the peppers and will be crisp and unpleasant. 
• Additionally, chickpeas are a fantastic addition to the filling.
• Stuffed pepper leftovers keep in the refrigerator for up to 4 days. An airtight container must be used for storage. 

Nutrition Content

• Calories: 499kcal
• Carbohydrates: 76g
• Protein: 19g
• Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 849mg
• Potassium: 893mg
• Fiber: 12g
• Sugar: 9g
• Calcium: 271mg
• Iron: 3mg

Final words

Not only are these vegetable Stuffed Peppers delicious and easy to make, but they are also a great option for meal prep. Make a big batch on the weekend and enjoy them for lunch or dinner throughout the week. Whether you’re a vegetarian or just looking for a healthy and delicious meal, vegetable Stuffed Peppers are a perfect choice. So why not give them a try and see for yourself why they are quickly becoming a family favourite?

If you try this recipe, please let us know. If you have questions about the recipe or want to share your take on vegetable stuffed peppers, please feel free to comment. Don’t forget to share it with your friends and family; I am sure they’ll love it too.

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