Vegetarian Stuffed Peppers
Colorful and nutritious stuffed peppers filled with a hearty mixture of grains, vegetables, and spices, perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 can black beans (15 oz), drained and rinsed
- 1 cup corn kernels
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish, cut side up.
- Sauté the onion in a skillet over medium heat with a splash of olive oil until translucent, about 3-4 minutes. Add the garlic and cook for another minute.
- Combine the cooked quinoa, black beans, corn, sautéed onions, cumin, chili powder, salt, and pepper in a large bowl. Mix well.
- Stuff each bell pepper evenly with the filling mixture, packing it down gently. If using cheese, sprinkle it on top.
- Bake covered with foil for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the cheese is melted.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Notes
Perfect for meal prep and can be customized with different fillings. Avoid overcooking for the best texture.