What to put in stuffed peppers vegetarian?

Quinoa, rice, black beans, corn, and cheese are classic choices, but stuffed peppers are endlessly flexible. Feel free to add other fresh veggies like diced zucchini or mushrooms, swap in different beans, or top with your favorite salsa or hot sauce to make it your own.

Do I need to precook the peppers before stuffing them?

No, the peppers cook through in the oven along with the filling, so there's no need to blanch or pre-bake them first.

Can I make this recipe vegan?

Yes, just skip the cheese or use a vegan cheese substitute. Adding a tablespoon of nutritional yeast to the filling gives it a cheesy flavor without any dairy.

Why are my peppers watery after baking?

This can happen if the peppers release extra moisture as they cook. Letting the peppers rest for 5 minutes after baking helps some of that liquid settle before serving.

Can you freeze vegetarian stuffed peppers?

Yes, they freeze really well. Let them cool completely, then transfer to an airtight, freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven or microwave.

Vegetarian Quinoa Stuffed Peppers

Description

Vegetarian Quinoa Stuffed Peppers are hearty, flavorful, and easy to make, loaded with quinoa, black beans, and corn, and topped with gooey melted cheese.

Ingredients

Scale

4 large bell peppers
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper
1 cup quinoa, uncooked
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn
1 1/2 cups vegetable broth or water
1/4 cup fresh parsley, finely chopped (plus more for serving)
1/2 cup Monterey Jack cheese or cheddar cheese, shredded

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Instructions

Preheat oven to 400°F.
Prepare the bell peppers by cutting them into halves. Remove and discard the seeds. Place the bell peppers in a 9x13-inch casserole pan or large baking sheet and set aside.
Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until tender, about 3 to 4 minutes.
Add tomato paste, cumin, paprika, salt, and pepper. Stir well until smooth.
Add quinoa, black beans, corn, and vegetable broth. Mix well and bring the mixture to a simmer. Cover the lid and let the mixture simmer for 15 minutes until tender and the water is absorbed. Stir in parsley.
Fill up each pepper with the quinoa-vegetable filling. Sprinkle 1 tablespoonful of cheese on top of each stuffed pepper.
Bake uncovered for 40 to 45 minutes until the melted cheese is bubbling and the bell peppers turn tender.
Let the stuffed peppers rest for 5 minutes. Garnish with parsley and serve warm.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

How to reheat: Microwave for 1 to 2 minutes, or reheat in a 350°F oven for 10 to 15 minutes.

How to freeze: Let cool completely, then freeze in an airtight container for up to 3 months.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dinner
Method: Baked
Cuisine: American