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5 from 1 vote

Vegetarian Stuffed Peppers

Vegetarian stuffed peppers make a delicious, gluten-free dinner that the whole family will enjoy.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 6 - 8 halves
Calories: 237kcal
Author: Cheryl Bennett

Ingredients

  • 3 - 4 bell peppers halved and cleaned
  • 3 tablespoons olive oil
  • 1/2 onion diced (3/4 cup)
  • 3 cloves garlic minced
  • 2 cups quinoa cooked (according to package instructions)
  • 1 can cannellini beans 15.5 oz, drained and rinsed (1 1/2 cups)
  • 1 can diced tomatoes 14.5 oz
  • 1 banana pepper diced (optional)
  • 1 cup zucchini or other leftover vegetables optional
  • 1 1/2 teaspoons kosher salt Diamond Crystal
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1/4 cup Italian flat-leaf parsley chopped (save 2 tbsp. for garnish)
  • 2 tablespoons fresh basil chopped
  • 1 cup grated mozzarella cheese

Instructions

  • Preheat oven to 350°F / 177°C / Gas Mark 4
  • Cut peppers in half, remove seeds and membranes.
  • Place peppers cut side down on baking sheet. Cover tightly with aluminum foil and bake for 20 minutes.
  • While peppers are baking, start the filling - On medium heat, add olive oil to a medium-large pot.
  • Add diced onion and sauté until beginning to soften, about 6 - 7 minutes. Add banana pepper (if using) and garlic, stir to combine.
  • Add diced tomatoes, dried basil, dried oregano, salt and pepper. Stir to combine. Taste and adjust seasoning if needed.
  • Fold in quinoa, beans, parsley, fresh basil and leftover veggies, if using. Set aside.
  • Remove peppers from oven, carefully uncover and flip over. When peppers are cool enough to handle, fill with quinoa and bean mixture.
  • Top with grated mozzarella and bake for an additional 20 minutes, or until cheese is melted and browned, and peppers are warmed through.

Notes

Depending on the size of your bell peppers, you will need between 6 - 8 halves.
Serving size of half a pepper is perfect for lunch or a light dinner. For a heartier dinner, one whole pepper would be a serving.

Nutrition

Serving: 1/2 pepper | Calories: 237kcal | Carbohydrates: 29g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 638mg | Fiber: 7g | Sugar: 4g