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Vegetarian Stuffed Bell Peppers
Stuffed peppers aren’t just for meat-eaters! This vegetarian version is packed with quinoa, beans, tomatoes, and corn, then finished with melty Monterey Jack cheese and a scoop of guacamole and pico de gallo to finish. The flavorful, filling dish is great for batch cooking—the peppers will keep for a few days in the fridge and can be frozen for longer storage.
Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Instructions
- 01
Preheat oven to 400°F. Lightly coat a 9x13-inch baking dish with the cooking spray. Halve and remove the seeds from each bell pepper. Place the halved bell peppers cut-sides up in prepared baking dish. Season with salt and pepper. Bake 15–20 min., until peppers just begin to soften.
- 02
Meanwhile, using a box grater, coarsely grate the onion into a medium microwave-safe bowl. To bowl, add the quinoa, beans, tomatoes, corn, cumin, and paprika. Season with salt and pepper and stir to combine. Cover with vented plastic and microwave 3–4 min., until warmed through.
- 03
Remove peppers from oven and carefully pour out any water in the bottom of dish. Fill each pepper half with quinoa mixture, pressing to pack tightly. Cover baking dish with foil and bake 20–25 min., until peppers are tender.
- 04
Uncover baking dish and top peppers with the cheese. Continue baking 10 min. more, until cheese is melted and bubbly. If desired, garnish with the pico de gallo, guacamole, and chopped green onions.
Nutrition
per serving
- Calories
- 406
- Protein
- —
- Carbs
- —
- Fat
- —
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