Slow Roasted Stuffed Capsicum

Bring vibrant colors and hearty flavors to your table with this Slow Roasted Stuffed Capsicum recipe! Perfect for a wholesome vegetarian dinner or a unique side dish, this recipe features sweet bell peppers filled to the brim with a savory medley of quinoa or rice, black beans, and sautéed vegetables like zucchini and cherry tomatoes. Enhanced with aromatic spices like paprika, cumin, and oregano, each pepper is slow-roasted to tender perfection and finished with a golden, bubbly layer of melted mozzarella or cheddar cheese. The result is a healthy, protein-packed delight with a satisfying blend of textures and flavors. Garnished with fresh parsley for a pop of freshness, this dish is as nutritious as it is delicious. Whether you're catering to vegetarians or simply looking to add a vibrant touch to your meal rotation, stuffed capsicum is your go-to recipe!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 whole Bell peppers (red, yellow, or green)
• 1 cup Cooked quinoa or rice
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1 small Zucchini, diced
• 1 cup Cherry tomatoes, halved
• 1 cup Cooked black beans or chickpeas
• 2 tablespoons Tomato paste
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 0.5 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.75 cup Mozzarella or cheddar cheese, shredded
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the bell peppers and remove seeds and membranes. Set the caps aside for later use.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes.

Step 4

Stir in the minced garlic and cook for another 1 minute, being careful not to let it burn.

Step 5

Add the diced zucchini and cherry tomatoes to the skillet. Cook for 4-5 minutes until the vegetables soften slightly.

Step 6

Mix in the cooked quinoa or rice, black beans (or chickpeas), tomato paste, paprika, cumin, oregano, salt, and black pepper. Stir well to combine and cook for another 2 minutes. Remove from heat.

Step 7

Drizzle the remaining 1 tablespoon of olive oil inside each bell pepper and rub it around to coat the interior.

Step 8

Stuff each bell pepper with the quinoa-vegetable mixture, pressing down gently to pack it in.

Step 9

Place the stuffed capsicum upright in a baking dish, and cover each with its cap (reserved tops).

Step 10

Cover the entire dish with aluminum foil and bake in the preheated oven for 40 minutes.

Step 11

Remove the foil, sprinkle shredded cheese over the stuffing, and bake uncovered for an additional 15-20 minutes until the peppers are tender and the cheese is melted and golden.

Step 12

Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1620.0g)

Amount per serving	% Daily Value*
Calories	1302.9

Total Fat 54.6g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 60mg	0%
Sodium 2976.8mg	0%
Total Carbohydrate 153.0g	0%
Dietary Fiber 40.7g	0%
Total Sugars 43.8g
Protein 57.4g	0%

Vitamin D 18IU	0%
Calcium 906.6mg	0%
Iron 14.3mg	0%
Potassium 3630.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 17.2%

Carbs: 45.9%