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Easy Vegetarian Stuffed Peppers Recipe

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3.9 from 54 reviews

These Easy Vegetarian Stuffed Peppers are a wholesome and delicious meal packed with quinoa, fresh vegetables, and savory tomato sauce. This recipe features bell peppers filled with a colorful mixture of green beans, zucchini, asparagus, mushrooms, and root vegetables, all baked to perfection for a hearty, nutritious dinner that serves six.

Ingredients

Filling Ingredients

  • 1 cup cooked quinoa
  • handful green beans, ends trimmed and chopped
  • small zucchini, diced
  • handful asparagus, chopped
  • 2 tablespoons chopped fresh basil
  • 1 white onion, finely diced
  • 3 cloves garlic, finely diced
  • ½ cup assorted mushrooms, chopped
  • 2 celery ribs, finely diced
  • 1 carrot, peeled and diced
  • 1 small sweet potato, peeled and diced
  • Salt and pepper to taste

Other Ingredients

  • 6 large bell peppers, seeded, caps reserved
  • 3 tablespoons olive oil
  • 2 cups vegan tomato sauce

Instructions

  1. Preheat and Prepare Peppers: Preheat oven to 375°F (190°C). Cut the caps off the bell peppers and reserve them. Remove seeds from the inside of each pepper and place them upright in an oven-safe baking dish. Set aside. Heat the tomato sauce in a saucepan and keep it at a low simmer until ready to use.
  2. Combine Raw Vegetables and Quinoa: In a medium-sized bowl, combine the cooked quinoa with chopped asparagus, green beans, zucchini, and fresh basil. Mix well to evenly distribute the ingredients.
  3. Sauté Vegetables: Heat a medium skillet over medium-high heat. Add olive oil and wait until it shimmers. Add diced onion and garlic, cooking until they become soft and translucent, about 3-4 minutes. Add the chopped mushrooms and diced celery and cook for an additional minute. Then add diced carrot and sweet potato, sautéing until the vegetables are just tender, about 5-7 minutes more.
  4. Mix Stuffing: Transfer the sautéed vegetables into the bowl containing raw vegetables and quinoa. Stir thoroughly to combine all the ingredients. Season with salt and pepper to taste.
  5. Stuff the Peppers: Fill each prepared bell pepper with the vegetable and quinoa stuffing, pressing down firmly to pack the mixture. Spoon the simmering tomato sauce both onto the stuffed peppers and into the bottom of the baking dish. Place the reserved pepper caps on top and loosely cover the baking dish with aluminum foil.
  6. Bake Covered: Place the covered dish into the preheated oven and bake for 45 minutes. This gentle baking allows the peppers to cook evenly and the flavors to meld.
  7. Bake Uncovered and Finish: Remove the foil and increase the oven temperature to 400°F (205°C). Return the peppers to the oven and bake uncovered for an additional 15 minutes, allowing the tops to brown and the stuffing to set.
  8. Serve: Remove the stuffed peppers from the oven. Serve each pepper in a soup plate and spoon extra warm tomato sauce over them for added flavor and moisture. Enjoy while hot.

Notes

  • You can substitute quinoa with cooked brown rice or couscous if preferred.
  • For added protein, consider adding cooked lentils or chickpeas to the stuffing.
  • Ensure the peppers stand upright for even cooking; if needed, trim the bottoms slightly but avoid making holes.
  • Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven.
  • Adjust seasoning at the end according to taste preferences.

Find it online: https://recipethrive.com/easy-vegetarian-stuffed-peppers-recipe/