Vegetarian Stuffed Bell Peppers

Bursting with vibrant colors and wholesome flavors, these Vegetarian Stuffed Bell Peppers are a satisfying and healthy dinner option that’s as beautiful as it is delicious. Sweet bell peppers are filled to the brim with a hearty mixture of protein-packed quinoa, black beans, and a medley of sautéed vegetables, all seasoned with warm spices like cumin and paprika. Topped with melty shredded cheese and finished with a sprinkle of fresh parsley, this dish strikes the perfect balance between comfort and nutrition. Perfect for meal prep or a weeknight dinner, these baked stuffed peppers are easy to make in just under an hour and can be customized with your favorite toppings or extra veggies. Whether you’re a vegetarian or just looking for a healthier dinner idea, this recipe is a delightful way to enjoy fresh, wholesome ingredients.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Bell peppers
• 1 cup Quinoa
• 2 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 piece (medium, diced) Yellow onion
• 3 cloves (minced) Garlic
• 1 piece (small, diced) Zucchini
• 1 piece (small, grated) Carrot
• 1 cup Canned diced tomatoes
• 1 cup (cooked, rinsed, and drained) Black beans
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Shredded cheese (cheddar or mozzarella)
• 2 tablespoons Chopped parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.

Step 3

Rinse the quinoa under cold water, then cook it in the vegetable broth according to package instructions (about 15 minutes). Once cooked, fluff it with a fork.

Step 4

While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 5

Add the minced garlic to the skillet and sauté for another 30 seconds until fragrant.

Step 6

Stir in the diced zucchini and grated carrot, cooking for 3-4 minutes until they are slightly tender.

Step 7

Add the canned diced tomatoes, cooked black beans, ground cumin, paprika, salt, and black pepper to the skillet. Stir to combine and cook for 2 minutes.

Step 8

Once the quinoa is cooked, stir it into the vegetable mixture and combine well. Remove the skillet from the heat.

Step 9

Place the prepared bell peppers upright in a baking dish. Stuff each pepper with the quinoa and vegetable mixture, pressing down gently to pack it tightly.

Step 10

Top each stuffed pepper with a sprinkle of shredded cheese.

Step 11

Add about 1/4 cup of water to the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil.

Step 12

Bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes to melt and slightly brown the cheese.

Step 13

Remove the stuffed peppers from the oven and let them cool slightly. Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(2148.8g)

Amount per serving	% Daily Value*
Calories	1945.6

Total Fat 90.2g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 6.3g
Cholesterol 124.8mg	0%
Sodium 6718.3mg	0%
Total Carbohydrate 213.3g	0%
Dietary Fiber 34.3g	0%
Total Sugars 48.8g
Protein 80.6g	0%

Vitamin D 24IU	0%
Calcium 1195.7mg	0%
Iron 17.2mg	0%
Potassium 3347.5mg	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: 40.8%

Protein: 16.2%

Carbs: 42.9%