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Stuffed Bell Peppers

Stuffed Bell Peppers: A Flavorful Feast You’ll Crave

These vibrant stuffed bell peppers are a flavorful, nutritious meal bursting with quinoa, brown rice, and vegetables, perfect for dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: DINNER
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 whole Bell Peppers Choose firm, vibrant colors
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil
For the Filling
  • 3 cloves Garlic Minced
  • 2 cups Cooked Quinoa/Brown Rice Blend Can substitute with other grains
  • to taste Sea Salt
  • to taste Black Pepper
  • 1 cup Organic Mozzarella Cheese Shredded; can use vegan cheese
For the Topping
  • 1 cup Cherry Tomatoes Halved
  • 2 tablespoons Lemon Juice Fresh-squeezed is best
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Parsley
  • 1/4 teaspoon Red Pepper Flakes

Equipment

  • Oven
  • baking dish
  • skillet

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and lightly grease a standard 9x13 baking dish.
  2. Halve the bell peppers and drizzle 2 tablespoons of olive oil on top. Bake for 10-15 minutes until softened but not mushy.
  3. In a skillet, heat a tablespoon of olive oil over medium-high heat. Sauté minced garlic for about 1-2 minutes until fragrant.
  4. Mix in the cooked quinoa and rice, season with salt and pepper, then remove from heat.
  5. Fill the pre-baked bell peppers with the quinoa mixture and top generously with shredded cheese. Bake for an additional 6-7 minutes until the cheese has melted.
  6. In a bowl, combine halved cherry tomatoes, oil, lemon juice, garlic powder, and herbs. Let marinate for 2-3 minutes.
  7. Carefully place the stuffed peppers on a platter. Drizzle with marinated tomatoes, and garnish with fresh cilantro and toasted pine nuts if desired.

Nutrition

Serving: 1pepperCalories: 220kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 350mgFiber: 5gSugar: 5gVitamin A: 900IUVitamin C: 120mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in airtight containers; reheat in the oven for best results. Can be frozen for up to 3 months.

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