Stuffed red peppers are a fantastic dish to serve when you’re looking for something hearty, flavorful, and nutritious. They’re perfect as a main course for vegetarians and can easily be adapted to fit a variety of dietary preferences. The beauty of this dish lies in its versatility – you can stuff them with grains, vegetables, beans, cheese, and more. But what’s really special is how the peppers themselves become tender and sweet when baked, providing a delicious contrast to the savory filling inside.
When prepared right, stuffed peppers are more than just a meal – they’re an experience. The pepper’s crisp skin softens during cooking, and its natural sweetness pairs perfectly with the rich and savory flavors of the filling. Plus, they’re visually striking, with their vibrant red color and their full, round shape, making them perfect for a dinner party or a simple family meal.
If you’re looking to add more plant-based dishes to your menu or want to impress your guests with a gourmet-looking yet easy-to-make meal, this stuffed red pepper vegetarian recipe is a must-try. Let’s dive into the details of how to make them!
Stuffed Red Pepper Vegetarian Recipe
This recipe is packed with healthy, plant-based ingredients. The base of the stuffing includes quinoa or rice for a hearty, filling texture, mixed with an assortment of vegetables, beans, and spices that offer layers of flavor. It’s like a whole meal inside a pepper – nutritious, filling, and incredibly satisfying.
Ingredients Needed
The beauty of this dish lies in the simplicity of the ingredients. Here’s what you’ll need to make these stuffed peppers:
- 4 large red bell peppers: These will be the vessel for your stuffing and offer a natural sweetness.
- 1 cup quinoa (or rice): This will form the bulk of your filling and provide texture.
- 1 can black beans (or chickpeas, if preferred): A great source of protein and fiber, making your meal more filling.
- 1 medium onion, finely chopped: Adds a savory, slightly sweet flavor to the stuffing.
- 2 cloves garlic, minced: Brings in that aromatic depth that elevates the dish.
- 1 cup corn kernels: Fresh, frozen, or canned – corn adds a pop of color and sweetness.
- 1 large tomato, diced: Provides juiciness and acidity, balancing out the sweetness of the peppers.
- 1 teaspoon ground cumin: Offers a warm, earthy flavor.
- 1 teaspoon chili powder: A little heat to complement the sweetness of the peppers.
- ½ teaspoon smoked paprika: Adds a subtle smokiness to the dish.
- Salt and pepper, to taste: Basic but essential for seasoning.
- 2 tablespoons olive oil: For sautéing the vegetables and adding richness.
- 1 cup shredded cheese (optional): Use mozzarella, cheddar, or a plant-based cheese for a dairy-free version.
- Fresh cilantro, chopped (optional): For garnish and an extra pop of flavor.
Cooking Instructions
Now let’s get cooking! Here’s a step-by-step breakdown of how to make these stuffed red peppers:
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Prepare The Quinoa Or Rice
- If you’re using quinoa, rinse it thoroughly under cold water. Then, cook it according to the package instructions (usually 1 part quinoa to 2 parts water, bring to a boil, and simmer for about 15 minutes).
- If you prefer rice, cook it the same way you normally would. Both quinoa and rice are great options, so pick what you prefer or have on hand.
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Prepare The Peppers
- Slice the tops off the peppers and remove the seeds and membranes. If you want to keep the tops as a lid, simply chop off the stem and set them aside.
- Lightly rub the outside of each pepper with a little olive oil, then place them cut-side up in a baking dish.
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Sauté The Veggies
- In a large pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they turn translucent, about 3-5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the diced tomato, corn, black beans (or chickpeas), and spices (cumin, chili powder, paprika). Season with salt and pepper to taste. Let the mixture cook for 5-7 minutes, allowing the flavors to meld together.
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Mix The Filling
- Add the cooked quinoa or rice into the vegetable mixture and stir to combine everything thoroughly.
- If you’re using cheese, fold in half of the shredded cheese into the mixture now.
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Stuff The Peppers
- Carefully spoon the filling into each pepper, packing it in tightly but not overstuffing. Sprinkle the remaining cheese on top of each stuffed pepper.
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Bake The Peppers
- Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
- After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese (if used) is melted and golden.
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Serve
- Garnish with fresh cilantro or a drizzle of sour cream (optional), and serve warm. These stuffed peppers are perfect on their own or paired with a side salad or roasted vegetables.
Ingredient Science Spotlight
Let’s take a deeper look at some of the star ingredients in this dish, and why they make this recipe so great:
- Red bell peppers: Rich in vitamin C and antioxidants like beta-carotene, these peppers not only bring flavor but are packed with nutrients. They’re also high in fiber, helping with digestion.
- Quinoa: A complete protein, meaning it contains all nine essential amino acids, making it an excellent plant-based protein source. It’s also gluten-free, high in fiber, and rich in minerals like magnesium and manganese.
- Black beans: These are fiber powerhouses that help to regulate blood sugar and keep you feeling full longer. They’re also packed with protein, iron, and folate, making them a great addition to any vegetarian meal.
- Tomatoes: Known for their high content of lycopene, a powerful antioxidant that has been linked to cancer prevention and heart health, tomatoes bring a juicy acidity to balance out the dish’s richness.
Expert Tips
- Choose peppers that stand up on their own: When selecting peppers, pick ones that are straight and can stand upright easily in the baking dish. This helps them hold their shape and ensures an even cook.
- Make it ahead: You can prepare the stuffing a day ahead of time and store it in the fridge. When you’re ready to bake, just stuff the peppers and pop them in the oven. This saves time on busy days!
- Mix up the fillings: Don’t hesitate to swap out ingredients based on what you have in your pantry or what’s in season. Try adding zucchini, spinach, or roasted mushrooms for an extra dose of vegetables.
- For extra flavor: Add a dash of hot sauce, lemon zest, or a sprinkle of nutritional yeast to boost the flavor profile of your filling.
Recipe Variations
The beauty of this recipe is its flexibility. Here are a few ways to make it your own:
- Grain alternatives: If you’re not a fan of quinoa or rice, try using couscous, farro, or barley for a different texture.
- Vegan-friendly: Omit the cheese or substitute with vegan cheese for a completely plant-based version.
- Protein variations: Swap black beans with kidney beans, pinto beans, or lentils for a different take.
- Spice it up: Add some diced jalapeños or red pepper flakes to the filling for a spicier kick.
Final Words
Stuffed red peppers are a versatile, healthy, and satisfying dish that everyone will enjoy. Whether you’re hosting a dinner party, meal prepping for the week, or just looking for a comforting dish to make on a Sunday evening, this recipe will never let you down. The balance of textures – tender peppers, crunchy quinoa, hearty beans, and melted cheese – makes every bite something special.
FAQs
What Are The Best Ingredients For A Vegetarian Stuffed Red Pepper Recipe?
The best ingredients for a vegetarian stuffed red pepper recipe typically include red bell peppers, cooked rice or quinoa, black beans, corn, onions, garlic, diced tomatoes, cheese (such as mozzarella or feta), and various seasonings like cumin, paprika, and chili powder. You can also add spinach, zucchini, or mushrooms for extra vegetables.
How Do I Prepare The Red Peppers Before Stuffing Them?
Start by cutting the tops off the red peppers and removing the seeds and membranes. You can either roast or blanch the peppers to soften them. For roasting, place them under a broiler for 10-12 minutes until the skin is slightly charred. For blanching, place them in boiling water for 2-3 minutes, then transfer them to ice water to stop the cooking process.
Can I Make A Stuffed Red Pepper Vegetarian Recipe Ahead Of Time?
Yes, you can prepare the stuffed peppers ahead of time. Stuff and assemble the peppers, then cover and refrigerate them for up to 24 hours. When ready to cook, bake them in the oven at 375°F (190°C) for about 25-30 minutes, or until the peppers are tender.
What Can I Use As A Substitute For Cheese In A Vegan Version Of Stuffed Red Peppers?
For a vegan version, you can substitute cheese with vegan cheese alternatives, such as cashew cheese or nutritional yeast. Additionally, you can use mashed avocado, tahini, or hummus for a creamy texture.
How Can I Add Protein To My Vegetarian Stuffed Red Peppers?
To increase protein content, consider adding ingredients like cooked lentils, chickpeas, tofu, tempeh, or seitan to the filling. Quinoa is another excellent plant-based protein that pairs well with the peppers.
Can I Use A Different Type Of Pepper Instead Of Red Bell Peppers?
Yes, you can use other types of peppers such as yellow, orange, or green bell peppers, or even poblano peppers for a slightly smoky flavor. Just be aware that different peppers may have varying levels of sweetness and texture.
How Long Does It Take To Cook Stuffed Red Peppers?
Cooking stuffed red peppers typically takes about 25-30 minutes in a preheated oven at 375°F (190°C). If the peppers are particularly large or thick, you may need to increase the cooking time by 5-10 minutes.
Can I Freeze Stuffed Red Peppers For Later Use?
Yes, stuffed red peppers can be frozen. After assembling and stuffing the peppers, wrap them tightly in plastic wrap or aluminum foil, and store them in an airtight container or freezer bag. When ready to eat, bake them directly from frozen, adding an extra 10-15 minutes to the cooking time.
What Seasoning Works Best With Stuffed Red Peppers?
Seasonings such as cumin, paprika, chili powder, oregano, garlic powder, onion powder, and fresh herbs like cilantro or parsley work well with stuffed red peppers. You can also add a splash of lime or lemon juice for extra freshness.
Can I Cook Stuffed Red Peppers In A Slow Cooker?
Yes, you can cook stuffed red peppers in a slow cooker. After assembling the peppers, place them in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the peppers are tender and the filling is heated through.