Stuffed Bell Peppers [Vegetarian]

Up close shot of stuffed peppers on a serving tray with a spoon.

5 from 1 vote

Stuffed Bell Peppers [Vegetarian]

Get ready to dig into these Vegetarian Stuffed Bell Peppers! They're filled to the brim with seasoned quinoa + brown rice, boasting a garlic kick, and topped with gooey, golden mozzarella cheese. But wait, there's more – they're crowned with a zesty kick from lemony herb olive oil tomatoes. These peppers are the ultimate meatless treat, brimming with a fresh taste that makes them a must-have dish year-round. Completely Gluten-free. Vegan Option.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Keyword: baked, comfort foods, dinner, easy, family-friendly, healthy, lunch, quinoa, stuffed peppers, vegetarian, winter

Servings: servings

Calories: 198kcal

Author: Shanika

Ingredients

STUFFED PEPPERS:

4 bell peppers, multi-color (halved)
2 Tbsps Extra virgin olive oil
4 garlic cloves, minced
2 cups cooked quinoa/brown rice blend
sea salt + black pepper, to taste
2 cups organic mozzarella cheese, shredded

LEMONY HERB OLIVE OIL TOMATOES:

1 ½ cups cherry tomatoes, halved
¼ cup Extra virgin olive oil
1 lemon, freshly-squeezed
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
¼ teaspoon red pepper flakes

GARNISH:

Fresh cilantro
Pine nuts, toasted

US Customary - Metric

Instructions

PREP THE BELL PEPPERS:

Preheat oven to 375 degrees and lightly grease a large baking dish (standard 9x13) and arrange halved bell peppers (cut side up) and drizzle 2 Tablespoons of olive oil atop peppers. Transfer to preheated oven and allow to cook for 10-15 minutes until peppers are mostly tender.

TO MAKE THE FILLING:

In a medium skillet over medium-high heat, add the olive oil. Once heated, add the minced garlic, sautéing until fragrant. Add in the cooked rice blend and salt, black pepper, stirring to combine, about 1-2 minutes. Remove from heat!

ASSEMBLE + BAKE:

Spoon the filling mixture into the baked peppers and top with shredded cheese. Bake for 6-7 minutes or until cheese is melted.

TO MAKE THE LEMONY HERB OLIVE OIL TOMATOES:

In a bowl, combine the halved tomatoes, olive oil, lemon juice, garlic powder, basil, oregano, parsley, and red pepper flakes, stirring together to combine. Let it sit for 2-3 minutes to marinate together.
To serve, place baked stuffed peppers onto your favorite platter and top with drizzles of the lemony herb olive oil tomatoes. Garnish with fresh cilantro and pine nuts, if desired.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 4 days, for optimal freshness. To reheat, remove the leftovers from the fridge and allow it to come to room temperature. Then bake everything in an oven-safe baking dish or large cast iron skillet in a preheated oven at 350 degrees until warmed through.
ADDITIONAL TOPPINGS: If you'd like to spruce things up a bit more, you can add other topping ingredients such as: chopped bacon (if not vegan), fresh parsley, hazelnuts, pistachios, apricots or cherries, sage, sautéed onions, etc.
RICE BLEND: If you don't have a rice blend or don't feel like using it, just substitute with the regular brown rice or wild rice.

Nutrition