Description
These Vegetarian Stuffed Bell Peppers are a colorful, nutritious, and flavorful meal featuring bright bell peppers filled with a hearty mixture of quinoa or brown rice, fresh vegetables, smoky spices, and creamy plant-based cheese. Easy to prepare and customizable, they make a satisfying dish perfect for weeknight dinners or sharing with family and friends.
Ingredients
Scale
Main Ingredients
- 4 large bell peppers (red, yellow, or orange)
- 1 cup quinoa or brown rice (dry)
- 1 medium zucchini, diced
- 2 medium tomatoes, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup plant-based cheese (mozzarella-style or cheddar-style), shredded
- 1 teaspoon smoked paprika
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 2 tablespoons natural gelling agent
- 2 tablespoons olive oil
- 2 tablespoons fresh herbs (parsley, basil, or oregano), chopped
Instructions
- Prepare the bell peppers: Wash the bell peppers and slice off the tops. Carefully remove the seeds and membranes without breaking the pepper shells, then set them aside to be filled later.
- Cook the grains and vegetables: Cook your quinoa or brown rice according to package instructions. While that’s cooking, heat olive oil in a pan and sauté diced onions, garlic, zucchini, and tomatoes until tender and fragrant.
- Mix the filling: In a large bowl, combine the cooked grains, sautéed vegetables, smoked paprika, vegetarian Worcestershire sauce (natural), chopped fresh herbs, plant-based cheese, and natural gelling agent. Stir well to blend all flavors and help bind the filling.
- Stuff the bell peppers: Using a spoon, generously fill each pepper cavity with the mixture, packing it firmly but gently. Replace the pepper tops if desired for presentation.
- Bake until tender: Place the stuffed peppers upright in a baking dish. Cover lightly with foil and bake in a preheated oven at 375°F (190°C) for 30-35 minutes. Remove the foil for the last 10 minutes to brown and soften the tops slightly.
Notes
- Choose firm bell peppers so they stand upright and hold the filling well.
- Pre-cook quinoa or brown rice to make the stuffing easier to mix and cook evenly.
- Use fresh herbs to brighten flavor and add vibrant color.
- Season and taste your filling before stuffing to avoid blandness.
- After baking, let stuffed peppers rest a few minutes to set the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetarian stuffed bell peppers, plant-based cheese, quinoa stuffed peppers, healthy stuffed peppers, colorful vegetarian recipe
