These Vegetarian Stuffed Bell Peppers are a flavorful and hearty plant-based dish that combines quinoa, brown rice, garlic, and gooey mozzarella cheese, all topped with zesty lemon herb olive oil tomatoes. Perfect for weeknight dinners or a wholesome weekend meal, these stuffed peppers are gluten-free and have a vegan option. The combination of fresh ingredients, bold flavors, and a satisfying texture makes them a must-try!

Full Recipe: 

Ingredients

For the Stuffed Peppers

• 4 bell peppers (multi-color, halved)

• 2 tablespoons extra virgin olive oil

• 4 garlic cloves, minced

• 2 cups cooked quinoa/brown rice blend

• Sea salt and black pepper, to taste

• 2 cups shredded mozzarella cheese (optional for vegan option)

For the Lemony Herb Olive Oil Tomatoes

• 1 ½ cups cherry tomatoes, halved

• ¼ cup extra virgin olive oil

• 1 lemon (freshly squeezed)

• 1 teaspoon garlic powder

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon dried parsley

• ¼ teaspoon red pepper flakes

For Garnish

• Fresh cilantro

• Toasted pine nuts

Directions

1. Prepare the Bell Peppers:

   • Preheat the oven to 375°F (190°C).

   • Lightly grease a 9×13-inch baking dish and arrange the halved bell peppers (cut side up). Drizzle with olive oil and bake for 10-15 minutes until the peppers are tender but still firm.

2. Make the Filling:

   • In a medium skillet over medium-high heat, heat the olive oil and sauté the minced garlic until fragrant.

   • Add the cooked quinoa/brown rice blend, season with sea salt and black pepper, and stir for 1-2 minutes. Remove from heat and set aside.

3. Assemble the Stuffed Peppers:

   • Once the peppers are pre-baked, spoon the quinoa-rice mixture into the peppers. Top with shredded mozzarella cheese (if using). Bake for an additional 6-7 minutes or until the cheese is melted and bubbly.

4. Make the Lemony Herb Olive Oil Tomatoes:

   • In a bowl, combine the halved cherry tomatoes, olive oil, lemon juice, garlic powder, basil, oregano, parsley, and red pepper flakes. Stir well and let marinate for 2-3 minutes.

5. Serve:

   • Remove the peppers from the oven and place them on a serving platter. Spoon the marinated tomatoes over the stuffed peppers. Garnish with fresh cilantro and toasted pine nuts. Serve immediately.

Nutrients

• Calories: 198 kcal per serving

• Carbohydrates: 5g

• Protein: 1g

• Fat: 21g

• Saturated Fat: 3g

• Sugar: 1g

• Fiber: 1g

• Vitamin A: 54IU

• Vitamin C: 15mg

The Appeal of Stuffed Bell Peppers in Plant-Based Cooking

Stuffed bell peppers have long been a popular choice in many cuisines around the world due to their versatility and ability to be filled with a wide range of ingredients. When it comes to plant-based cooking, stuffed bell peppers offer an excellent canvas for creating a well-balanced, nutrient-packed meal. The bell pepper itself provides a crisp and slightly sweet base, while the filling inside can be tailored to meet various dietary needs.

In this recipe, the filling consists of a blend of quinoa and brown rice, two nutrient-dense grains that are rich in fiber and plant-based protein. Quinoa is particularly notable for being a complete protein, meaning it contains all nine essential amino acids, making it an excellent choice for vegetarians and vegans. The addition of garlic adds flavor, while the mozzarella cheese (if used) introduces a creamy, melty texture that brings everything together. The dish is also gluten-free, making it suitable for individuals with gluten sensitivities.

The combination of these wholesome ingredients provides a hearty and filling meal that is still light and fresh, thanks to the bell pepper and zesty tomato topping. These stuffed peppers are a great example of how plant-based meals can be both delicious and satisfying without the need for animal products.

Quinoa and Brown Rice: The Perfect Base for Stuffed Peppers

The filling for these vegetarian stuffed bell peppers is a blend of quinoa and brown rice. Both grains bring their own unique set of benefits to the dish. Brown rice is a whole grain that is high in fiber, vitamins, and minerals, and it provides a nutty flavor and chewy texture that pairs beautifully with the tender bell peppers. The fiber content in brown rice supports digestion and helps keep you feeling full longer.

Quinoa, on the other hand, is a highly nutritious grain that has become a staple in plant-based cooking due to its complete protein profile. Unlike many other plant-based foods, quinoa contains all nine essential amino acids, making it an excellent choice for vegetarians and vegans looking to meet their protein needs. Additionally, quinoa is rich in antioxidants, B-vitamins, and magnesium, further enhancing the nutritional value of the dish.

Together, quinoa and brown rice provide a solid foundation for the stuffed peppers, creating a filling and well-rounded base that complements the other ingredients. The slight chewiness of the grains pairs well with the tender texture of the bell pepper and the creamy mozzarella (if using), ensuring that each bite is satisfying and full of flavor.

The Zesty Lemony Herb Olive Oil Tomatoes: A Bright and Refreshing Topping

The marinated tomatoes that top these stuffed bell peppers elevate the dish with a burst of brightness and freshness. Cherry tomatoes are halved and marinated in a mixture of olive oil, lemon juice, garlic powder, basil, oregano, parsley, and red pepper flakes, which adds a tangy, savory flavor with just the right amount of heat. The lemon juice provides acidity that balances the richness of the cheese and quinoa-rice filling, while the olive oil and herbs enhance the overall depth of flavor.

The addition of red pepper flakes brings a mild spiciness that perfectly complements the sweetness of the tomatoes and the richness of the stuffed peppers. The marinated tomatoes add a beautiful contrast in both flavor and texture, making the dish more dynamic and visually appealing. The fresh herbs like basil, oregano, and parsley contribute a lovely aromatic quality that infuses the dish with additional layers of flavor.

This lemony herb olive oil dressing ties everything together, making the stuffed peppers feel lighter and more refreshing, despite their hearty filling. The tomatoes also provide an extra dose of vitamin C and antioxidants, further boosting the nutritional profile of the meal.

Customization: Vegan or Dairy-Free Options

One of the great things about Vegetarian Stuffed Bell Peppers is that they are highly customizable, making it easy to adjust the recipe based on dietary preferences or restrictions. While the recipe calls for mozzarella cheese, it can easily be omitted for a vegan version, or you can substitute it with a dairy-free cheese option that melts well, such as a vegan mozzarella or cashew cheese. This ensures that individuals who are vegan or lactose intolerant can still enjoy the dish without compromising on flavor.

Additionally, the quinoa and brown rice filling is naturally gluten-free, making this dish suitable for those with gluten sensitivities. If you are looking to make the recipe even more plant-based, you can omit the cheese entirely and focus on the rich flavors of the quinoa, rice, and marinated tomatoes. The dish will still be delicious and satisfying without the cheese, especially with the added crunch and flavor of the bell peppers and the bright marinated tomatoes.

The Benefits of Cooking with Fresh Ingredients

The use of fresh ingredients is what truly makes Vegetarian Stuffed Bell Peppers stand out. Fresh vegetables like bell peppers and cherry tomatoes provide vibrant colors and natural flavors that enhance the overall dish. Bell peppers, in particular, are an excellent source of vitamins A and C, as well as antioxidants that help support immune health and skin health. Tomatoes are rich in lycopene, an antioxidant that has been linked to reduced inflammation and improved heart health.

Using fresh garlic, lemon juice, and herbs further elevates the dish, adding aromatic depth and complexity that dry or processed ingredients simply can’t match. By focusing on fresh, whole ingredients, this recipe offers a nutrient-dense meal that is both flavorful and health-conscious.

Serving and Enjoying the Dish

Vegetarian Stuffed Bell Peppers are incredibly versatile and can be enjoyed in a variety of ways. They can be served as a main dish for lunch or dinner, or they can be part of a larger meal, paired with a simple green salad or roasted vegetables on the side. The stuffed peppers are also great for meal prep, as they can be stored in the refrigerator for a few days and reheated when needed.

To make the meal even more indulgent, you can serve the stuffed peppers with a side of whole-grain bread or crackers to help soak up any leftover juices. The recipe is also a great option for entertaining guests, as the vibrant colors and rich flavors are sure to impress.

Conclusion: A Delicious and Wholesome Plant-Based Dish

In conclusion, Vegetarian Stuffed Bell Peppers are a flavorful, nutritious, and versatile plant-based meal that brings together the best of fresh ingredients and bold flavors. The combination of quinoa, brown rice, garlic, and cheese (or a vegan alternative) creates a hearty and filling filling, while the marinated tomatoes add a burst of brightness and freshness. These stuffed peppers are perfect for a quick weeknight dinner or a more leisurely weekend meal, and they can be customized to suit a variety of dietary preferences, including vegan and gluten-free diets.

The use of fresh vegetables, herbs, and wholesome grains makes this dish not only delicious but also packed with nutrients. Whether you’re looking for a satisfying main course or a light, healthy option, these stuffed peppers are a must-try. They are a perfect example of how plant-based meals can be both hearty and flavorful, offering a satisfying and balanced meal that will leave you feeling nourished and content.