Vegetarian stuffed bell peppers are a delicious and nutritious meal. Here’s a simple recipe you can try:
Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa or rice (cooked)
- 1 can black beans (drained and rinsed)
- 1 can corn (drained)
- 1 can diced tomatoes (drained)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- Fresh cilantro or parsley for garnish (optional)
- Olive oil
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottom slightly to ensure they stand upright.
- Cook the Filling:
- In a large skillet, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the cooked quinoa or rice, black beans, corn, and diced tomatoes to the skillet. Stir to combine.
- Season with cumin, chili powder, salt, and pepper. Adjust seasoning to taste.
- Cook for about 5-7 minutes, allowing the flavors to meld together.
- Stuff the Peppers: Place the bell peppers in a baking dish. Spoon the filling mixture into each pepper, packing it down lightly. Top each pepper with shredded cheese.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley if desired. Serve warm.
Enjoy your delicious vegetarian stuffed bell peppers!
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