Easy Vegetarian Stuffed Peppers Recipe
This easy vegetarian stuffed peppers recipe packs bell peppers with Mexican flavors. Hearty, wholesome, and simple enough for any busy night!
Servings 4
Calories 233kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 1/4 onion, thinly sliced
- 1 clove garlic, minced
- 2 tbsp taco seasoning
- 1 cup cooked quinoa
- 1 15-oz can black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup salsa
- 1 4-oz can diced green chiles
- 1 cup vegan shredded cheese, optional
- 4 large bell peppers, tops and cores removed
Instructions
- Preheat oven to 400°F.
- Add the olive oil to a skillet over medium heat. Once hot, add the onion, garlic, and taco seasoning. Cook for 3 to 4 minutes until softened.
- In a large bowl, mix together the onion mixture, quinoa, black beans, corn, salsa, green chiles, and non-dairy cheese.
- Divide the quinoa-vegetable filling between the bell peppers and arrange them in a baking dish. Cover the dish with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for another 20 minutes.
- Top with avocado, salsa, lemon, and cilantro before serving. Enjoy!
Notes
- For Italian-inspired vegetarian stuffed peppers, swap salsa with diced tomatoes, use zucchini instead of corn, and replace taco seasoning with Italian seasoning. And for a different take on stuffed peppers, use hotter ones like poblano pepper halves instead of bell peppers!
- Cook the rice first to avoid crunchy grains in your veggie stuffed peppers!
- For softer stuffed veggie peppers, roast the peppers! Place them cut side down on a baking sheet with parchment paper, drizzle with oil and season with salt, and roast for 10 to 15 minutes in the oven preheated to convection roast at 475ºF.
Nutrition
Calories: 233kcal | Carbohydrates: 38g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 837mg | Potassium: 580mg | Fiber: 11g | Sugar: 4g | Vitamin A: 299IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 3mg