Description
Delicious and easy Vegetarian Stuffed Bell Peppers filled with fresh veggies, quinoa or brown rice, black beans, and creamy plant-based cheese. This wholesome and colorful dish combines natural sweetness and savory flavors, perfect for a nutritious and comforting meal that is simple to prepare, customizable, and ideal for meal prep or special occasions.
Ingredients
Scale
Bell Peppers
- 4 large firm bell peppers in assorted colors
Grain Base
- 1 cup cooked quinoa or brown rice
Vegetable Filling
- 1 medium zucchini, diced
- 1 cup diced tomatoes
- 1 cup corn kernels
- 1 small onion, chopped
- 2 cloves garlic, minced
Protein
- 1 cup cooked black beans
Dairy Alternatives
- 1/2 cup plant-based cheese, shredded or crumbled
Flavorings and Spices
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Binding Agent
- 1 teaspoon natural gelling agent
Other
- 1 tablespoon olive oil
Instructions
- Prepare the Peppers: Wash the bell peppers thoroughly. Slice off the tops and carefully remove the seeds and membranes while keeping the peppers intact for stuffing. Set aside to drain and dry.
- Cook the Filling: In a large skillet, heat olive oil over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent. Add diced zucchini, corn, and tomatoes, cooking until tender. Stir in cooked quinoa or brown rice and black beans until well combined.
- Season and Bind: Add vegetarian Worcestershire sauce (natural), paprika, cumin, oregano, salt, and pepper to the vegetable mixture. Sprinkle in the natural gelling agent to help bind the filling. Mix thoroughly, then fold in the plant-based cheese for creamy texture.
- Stuff the Peppers: Generously fill each bell pepper with the prepared mixture, pressing lightly to pack the filling in. Place the stuffed peppers upright in a baking dish.
- Bake to Perfection: Cover the baking dish with foil and bake at 375°F (190°C) for about 30 minutes. Remove the foil and bake for another 10-15 minutes until the peppers are tender and the tops are slightly golden.
Notes
- Choose firm peppers for better shape retention when baking.
- Cook quinoa or brown rice ahead to ensure even texture in the filling.
- Do not overfill peppers; leave a small space at the top to avoid spillage.
- Use natural gelling agent sparingly to bind filling without altering flavors.
- Let the dish rest for 5 minutes after baking to meld flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 320
- Sugar: 6g
- Sodium: 370mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetarian stuffed peppers, plant-based cheese, quinoa stuffed peppers, gluten free stuffed bell peppers, healthy vegetable stuffing, easy vegetarian meals, meal prep recipes
