Recipe#21 Vegetarian Stuffed Bell Peppers

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Ingredient & Portion:

4 large bell peppers (any color), tops cut off, and seeds removed

1 cup quinoa or rice (uncooked)

2 cups vegetable broth (for cooking quinoa or rice)

1 tablespoon olive oil

1 small onion, diced

2 garlic cloves, minced

1 zucchini, diced

1 cup black beans, drained and rinsed (canned or cooked)

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 can (14 oz) diced tomatoes, drained

1/2 cup shredded cheese (cheddar or Monterey Jack), plus more for topping (use vegan cheese for a vegan option)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Detailed Steps:

Preheat Oven and Prepare Peppers:

Preheat your oven to 375°F (190°C).

Place the bell peppers in a baking dish, cut-side up. If they don't stand up straight, you can trim a little off the bottom to stabilize them. Be careful not to create a hole in the bottom.

Cook Quinoa or Rice:

In a medium saucepan, bring the vegetable broth to a boil.

Add the quinoa or rice, reduce heat to low, cover, and simmer until cooked through and all the liquid is absorbed (about 15-20 minutes for quinoa, or per rice package instructions).

Sauté Vegetables:

While the quinoa or rice is cooking, heat olive oil in a large skillet over medium heat.

Add the onion and garlic, and sauté until soft.

Add the zucchini, and cook for a few more minutes until slightly tender.

Combine Filling:

To the skillet, add the cooked quinoa or rice, black beans, corn, cumin, chili powder, smoked paprika, and diced tomatoes. Stir everything together and cook for another 2-3 minutes to heat through.

Remove from heat, and stir in the 1/2 cup of shredded cheese. Season with salt and pepper to taste.

Stuff the Peppers:

Spoon the filling into each bell pepper cavity, pressing down to pack them tightly.

Top each pepper with additional shredded cheese.

Bake:

Pour a little water into the bottom of the baking dish (around 1/4 inch deep) to help the peppers steam.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Garnish and Serve:

Remove the stuffed peppers from the oven and let them cool for a few minutes.

Garnish with fresh cilantro before serving.

Enjoy:

Serve your Vegetarian Stuffed Bell Peppers as a colorful and wholesome main course.

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