Vegetarian Stuffed Peppers

There’s something undeniably comforting about a warm, hearty dish like Vegetarian Stuffed Peppers. Growing up, my family loved hosting gatherings, and these vibrant, stuffed peppers always made an appearance. They were not just a dish; they were a centerpiece, a conversation starter. The colorful peppers would sit proudly on the table, bursting with flavors and aromas that would draw everyone in. I remember the first time I made them on my own. I was nervous but excited to recreate a family favorite, and as the peppers baked, the kitchen filled with such an inviting scent that even my neighbors were tempted to stop by. The blend of spices and fresh ingredients made the experience feel special, turning a simple meal into a cherished memory. Now, these Vegetarian Stuffed Peppers are my go-to recipe when I want to impress friends or simply enjoy a delicious and fulfilling dinner.

Ingredient List for Vegetarian Stuffed Peppers

When it comes to the ingredients for Vegetarian Stuffed Peppers, simplicity meets nutrition. Each component plays a vital role in creating a well-rounded dish. The key players include the bell peppers, which provide a sweet and crunchy base, and the filling, packed with beans, rice, and spices that come together for a satisfying meal.

• 4 bell peppers (red, green, orange or yellow) – These colorful peppers are not only visually appealing but also packed with vitamins and antioxidants.
• 2 tablespoons olive oil, divided – Used to sauté and add flavor to the filling.
• 1 small yellow onion, diced – Adds sweetness and depth to the filling.
• 1 cup cooked white or brown rice – Serves as the hearty base that makes the stuffing filling.
• 1 can black beans, drained and rinsed – Provides protein and fiber, making the dish filling and nutritious.
• 1/2 cup frozen corn – Adds a sweet crunch and color to the filling.
• 1 14 ounce can diced fire roasted tomatoes – Brings acidity and a smoky flavor to the dish.
• juice of 1 lime – Adds brightness and enhances the flavors of the filling.
• 1 teaspoon cumin – A warm spice that deepens the flavor of the filling.
• 1 teaspoon smoked paprika – Adds a rich, smoky flavor that pairs well with the other ingredients.
• 1 teaspoon kosher salt – Enhances the flavors of the dish.
• 1 cup mozzarella cheese, grated – Melts beautifully and adds a creamy texture to the dish.
• Fresh cilantro, chopped – A fresh herb that adds a refreshing flavor and bright color.

How to Prepare Vegetarian Stuffed Peppers

Preparing Vegetarian Stuffed Peppers is a delightful process that fills your kitchen with irresistible aromas. You’ll love how straightforward it is to create these delicious little packets. Follow these detailed steps for a successful dish that your family will love.

1. Preheat your oven to 400°F. This ensures that your peppers will get that perfect roast, making them tender and flavorful.
2. Cut the bell peppers in half lengthwise and remove the ribs and seeds. Place them cut-side up in a 9×13 inch baking dish. Use 1 tablespoon of the olive oil to rub all over the peppers, giving them a little flavor boost.
3. In a large sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté for about 3 minutes until it becomes translucent and fragrant. You want it to soften but not brown.
4. Now, add the cooked rice, black beans, corn, diced tomatoes, lime juice, cumin, smoked paprika, and salt to the pan. Stir everything together to combine and cook for about 5 minutes, allowing the flavors to meld and the mixture to slightly thicken.
5. Once the filling is ready, remove it from heat and stir in 1/2 cup of mozzarella cheese. This will make the stuffing extra creamy and delicious.
6. Divide the mixture evenly between the pepper halves, packing them generously with the filling. Don’t be shy here; the more, the better!
7. Top each stuffed pepper with the remaining mozzarella cheese, creating a delicious cheesy crust that will melt beautifully in the oven.
8. Cover the baking dish with foil to keep the moisture in, and bake in the preheated oven for 30 minutes. This step helps the peppers cook through without drying out.
9. After 30 minutes, uncover the dish and let it bake for an additional 10 minutes. This will allow the cheese to melt and turn golden, while the peppers become fork-tender.
10. Once done, remove from the oven and let them rest for a few minutes before serving. This way, the stuffing sets slightly, making them easier to handle.

Things Worth Knowing

Recipe Tips about Vegetarian Stuffed Peppers

Crafting the perfect Vegetarian Stuffed Peppers requires a few helpful insights. Here are some tips to ensure your dish comes out beautifully every time.

• Storage: Any leftovers should be stored in an airtight container. They can last up to four days in the refrigerator.
• Freezing: To freeze, you can either freeze the unbaked peppers or cook them first. If unbaked, add about 15 extra minutes to the cooking time when baking.
• Pairing: Serve these with a crisp green salad or a side of quinoa for a nutritious meal.
• Adding more veggies: Feel free to include additional vegetables in the filling, such as diced zucchini or mushrooms for added flavor and texture.
• Spice level: Adjust the spice by adding chili powder or diced jalapeños if you like a bit of heat.

Accompaniments for Vegetarian Stuffed Peppers

When serving Vegetarian Stuffed Peppers, consider these delightful accompaniments:

• Crisp Salad: A fresh green salad with a tangy vinaigrette complements the peppers well.
• Garlic Bread: Serve with some warm garlic bread to soak up the delicious juices.
• Rice or Quinoa: Pair these peppers with a side of fluffy rice or quinoa for a complete meal.
• Seasonal Vegetables: Roasted seasonal vegetables can add a nice touch and provide a colorful plate.
• Perfect for Parties: These stuffed peppers are great for gatherings. They can be prepped ahead and served warm.
• Enjoy any time: They make for a fulfilling lunch, dinner, or even a satisfying snack.

FAQ

Conclusion

Vegetarian Stuffed Peppers are a delightful blend of colors, flavors, and nutrients that make them a truly special dish. They not only satisfy hunger but also bring a sense of warmth and comfort to the table. I encourage you to try making them; they might just become your new favorite dinner recipe. Enjoy the process of cooking and the joy these peppers can bring to your meals!

Vegetarian Stuffed Peppers

The ultimate comfort food, Vegetarian Stuffed Peppers are colorful, nutritious, and packed with flavor. These easy-to-make stuffed peppers are perfect for a weeknight dinner, bursting with fresh ingredients and spices. Enjoy a hearty meal that will leave you craving more!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dinner, Side Dishes

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

• 4 bell peppers red, green, orange or yellow
• 2 tablespoons olive oil divided
• 1 yellow onion small, diced
• 1 cup cooked rice white or brown
• 1 can black beans drained and rinsed
• 1/2 cup frozen corn
• 1 14 ounce can diced fire roasted tomatoes
• 1 lime juice of
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 cup mozzarella cheese grated
• cilantro fresh, chopped

Equipment

• Skillet
• Oven
• Grater
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Wooden Spoon
• Cutting Board

Method

 

1. Preheat oven to 400°F.
2. Cut the bell peppers in half, remove the ribs and seeds and place in a 9x13 inch baking dish. Use 1 tablespoon of the olive oil to rub all over the peppers.
3. Heat the remaining olive oil in a large sauté pan over medium heat and sauté the onion for 3 minutes.
4. Add the cooked rice, black beans, corn, diced tomatoes, lime juice, cumin, smoked paprika and salt and stir together to combine. Cook the mixture for 5 minutes or until liquid evaporates. Add 1/2 cup grated cheese.
5. Divide the mixture between the pepper halves and top with remaining cheese.
6. Cover the dish with foil and bake for 30 minutes. Uncover for an additional 10 minutes or until peppers are fork tender and cheese is melted.

Notes

• Meal Prep Friendly: Make the filling a day in advance so you just have to stuff and bake when you’re ready to eat.
• Want softer peppers? Pre-bake the empty pepper halves for 10 minutes while you prepare the filling. This cuts down on the final baking time too.
• Storage: These keep well in the fridge and reheat beautifully for lunches! Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, bake in the oven until warmed through.
• To Freeze: There are two ways to freeze stuffed peppers. You can assemble them unbaked, freeze, and then add about 15 extra minutes to the baking time when you’re ready to cook. Or you can bake them first, let them cool, and then freeze. When you’re ready to enjoy, just pop them back in the oven until heated through.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.