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Three stuffed red bell peppers are placed in a row on a rectangular white plate. The peppers are filled to the brim with a mixture of rice, vegetables, and melted cheese that has turned golden brown on top. The dish appears freshly baked.
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Vegetarian Stuffed Peppers Recipe

Prep Time1 hour 15 minutes
WORK TIME20 minutes
Cuisine: American
Servings: 8 yields

Ingredients

  • 2-3 tablespoons Olive oil
  • 2 Onions chopped
  • 3-4 Garlic cloves minced
  • ½ cup 85g Quinoa, rinsed and drained
  • 1 can 150z/425g Black beans, rinsed and drained
  • 1 can 400g Crushed tomatoes
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • 2-3 tablespoons Parsley chopped
  • 8-10 Bell peppers medium
  • ½ cup Tomato sauce
  • Cheese of your choice

Instructions

  • DIRECTIONS
    1. Cook the quinoa: Rinse the quinoa under cool water, until the water comes out transparent. Put rinsed quinoa in a medium saucepan. Add 1 cup
      (240ml) of water, 1/2 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Set aside.
    2. Preheat oven to 400F (200C).
    3. In a large pan or skillet heat olive oil. Add chopped onion and sauté for 5-6 minutes. Add minced garlic and cook for 2 minutes more.
    4. Add cooked quinoa, black beans, crushed tomatoes, seasoning, chopped parsley, and cook for 5 minutes.
    5. Cut the tops of the bell peppers and remove the seeds. Fill loosely the peppers with the filling mixture.
    6. Spread few tablespoons of tomato sauce at the bottom of a 9X13-inch (22X33cm) square baking dish or a 30cm round baking dish. Arrange stuffed peppers in the baking dish.
    7. Sprinkle some shredded cheese on top.
    8. Grease with oil a piece of foil and cover the pepper with oiled side down.
    9. Bake, covered, for 35-40 minutes, remove the foil and bake for 10 minutes more until the peppers are tender and the cheese is melted.

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