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Stuffed Bell Peppers

Irresistible Stuffed Bell Peppers Bursting with Flavor

Flavorful Vegetarian Stuffed Bell Peppers are a delightful mix of quinoa, brown rice, and savory garlic, topped with melted mozzarella, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Choose firm, colorful varieties.
  • 1 tablespoon Extra Virgin Olive Oil For greasing the baking dish.
For the Filling
  • 2 cloves Garlic Minced.
  • 1 cup Cooked Quinoa/Brown Rice Blend Hearty base.
  • 0.5 teaspoon Sea Salt Adjust to taste.
  • 0.25 teaspoon Black Pepper Freshly ground.
  • 1 cup Organic Mozzarella Cheese Shredded.
  • 1 cup Cherry Tomatoes Halved.
  • 2 tablespoons Lemon Juice Freshly squeezed.
For the Seasoning Blend
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Parsley
  • 0.5 teaspoon Red Pepper Flakes Optional.

Equipment

  • oven
  • baking dish
  • large skillet

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 baking dish with olive oil.
  2. Slice the bell peppers in half vertically, remove stems and seeds, and drizzle olive oil over the cut sides.
  3. Bake the prepared peppers for 10-15 minutes until slightly tender.
  4. In a skillet, heat olive oil and sauté minced garlic for 1-2 minutes until fragrant.
  5. Stir in the cooked quinoa and rice blend, then season with salt and black pepper.
  6. Fill each pepper half with the mixture, top with mozzarella, and bake for an additional 6-7 minutes.
  7. Combine halved cherry tomatoes with lemon juice, garlic powder, and herbs, then toss gently.
  8. Once baked, drizzle the tomato topping over the stuffed peppers before serving.

Nutrition

Serving: 1pepperCalories: 220kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 300mgPotassium: 400mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 100mgCalcium: 200mgIron: 2mg

Notes

Leftover stuffed bell peppers can be stored in airtight containers for up to 4 days or frozen for up to 3 months.

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