Stuffed Bell Peppers are a hearty, nutritious, and flavorful dish that makes for a perfect lunch or dinner. This meal combines vibrant bell peppers filled with a delicious mixture of grains, protein, and spices, creating a balanced dish that’s both satisfying and wholesome. Whether you prefer a vegetarian version with quinoa and black beans or a classic ground meat filling, these stuffed peppers are easy to customize to suit your taste.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked quinoa or rice
- ½ pound ground turkey, beef, or plant-based meat alternative
- 1 cup black beans or kidney beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- ½ cup corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheese (cheddar, mozzarella, or dairy-free alternative)
- 1 tablespoon olive oil
- Fresh cilantro or parsley for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set them aside.
- In a large pan, heat olive oil over medium heat. Sauté the onions and garlic until softened. Add ground meat (if using) and cook until browned.
- Stir in cooked quinoa or rice, black beans, diced tomatoes, corn, and spices. Let simmer for 5 minutes to blend the flavors.
- Spoon the filling evenly into each bell pepper, pressing down slightly. Place them in the prepared baking dish.
- Cover the dish with foil and bake for 25–30 minutes. Remove the foil, sprinkle shredded cheese on top, and bake uncovered for another 10 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro or parsley and serve warm.
Tips:
- Choose firm bell peppers so they hold their shape while baking.
- For extra flavor, roast the bell peppers for 10 minutes before stuffing them.
- Make it spicy by adding chopped jalapeños or extra chili powder.
- For a vegetarian option, skip the meat and add extra beans or lentils.
- Store leftovers in an airtight container in the fridge for up to 3 days—reheat in the oven or microwave before serving.