This recipe for vegetarian stuffed peppers is a great option for anyone looking for a meatless meal, especially on Mondays. The ingredients include bell peppers, quinoa, black beans, corn, onion, garlic, and spices. It can be customized by using different grains or legumes, adding vegetables or different types of cheese, and experimenting with spices. The dish is high in protein and fiber and is easy to make with ingredients that are likely already in your kitchen. This recipe provides a delicious and healthy option for those wanting to try vegetarian cuisine.
Vegetarian Stuffed Peppers Recipe: Perfect for Meatless Mondays
If you’re looking for a delicious and easy meatless meal to enjoy on Mondays or any other day of the week, then this vegetarian stuffed peppers recipe is just what you need. Made with wholesome ingredients and packed with flavor, these stuffed peppers are sure to satisfy your taste buds and fill you up with the goodness of vegetables.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse them thoroughly and set aside.
- In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent.
- Add the chili powder, paprika, cumin, and salt to the skillet and stir until fragrant.
- Add the cooked quinoa, black beans, and corn to the skillet and stir until well combined. Cook for another 5 minutes.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Top each pepper with shredded cheese if desired.
- Bake in the preheated oven for 35-40 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
Variations
This vegetarian stuffed peppers recipe is very versatile and can be customized to suit your preferences. Here are some variations you can try:
- Instead of quinoa, use brown rice, couscous, or bulgur.
- Replace the black beans and corn with cooked lentils, chickpeas, or kidney beans.
- Add some diced tomatoes or chopped spinach to the quinoa mixture for extra flavor and nutrition.
- Use different varieties of cheese such as feta, goat, or pepper jack.
- For some extra crunch, top the stuffed peppers with crushed tortilla chips or breadcrumbs before baking.
- Experiment with different spices and herbs to create your own unique flavor profile.
Conclusion
This vegetarian stuffed peppers recipe is a must-try for anyone looking for a delicious and healthy meatless meal. Packed with protein and fiber, this dish is both filling and satisfying. Plus, it’s easy to customize to suit your preferences and can be made with ingredients you likely already have in your kitchen. So why not give it a try and see just how tasty and satisfying vegetarian cuisine can be?