How to Prepare a Hearty, Veggie-Packed Stuffed Bell Pepper Dish
Are you looking for a colorful, healthy, and filling meal that’s packed with veggies and flavor? Look no further! Stuffed bell peppers are a delicious dish that is easy to make, fun to customize, and perfect for family dinners, potlucks, or meal prepping. This recipe is simple to follow and uses common ingredients, so let’s get started!
Why Stuffed Bell Peppers Are a Great Choice
Bell peppers are versatile, nutrient-rich, and naturally sweet, making them an excellent base for a hearty meal. They are low in calories but full of vitamins like Vitamin C, A, and potassium. Pair them with a savory filling made of veggies, grains, and seasonings, and you have a wholesome meal that satisfies your hunger and nourishes your body.
Stuffed peppers are also flexible to suit any dietary need. You can keep them vegetarian, make them vegan, or add meat or cheese if you’d like. This recipe will focus on a veggie-packed, plant-based version that’s nutritious and full of flavor.
Ingredients You’ll Need
To make this simple veggie-packed stuffed bell pepper dish, you’ll need the following ingredients:
For the peppers:
– 4 large bell peppers (any color – red, yellow, orange, or green will work)
– Olive oil for brushing
For the filling:
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 1 cup cooked brown rice (or quinoa for extra protein)
– 1 cup black beans (canned and rinsed, or cooked from scratch)
– 1 cup diced tomatoes (fresh or canned)
– 1 cup corn (fresh, frozen, or canned)
– 1 cup chopped spinach or kale (optional, for extra greens)
– 1 teaspoon smoked paprika
– 1 teaspoon cumin powder
– 1 teaspoon chili powder (optional, for a little heat)
– Salt and pepper to taste
– 2 tablespoons olive oil
Optional toppings:
– Shredded cheese (if not keeping it vegan)
– Avocado slices
– Fresh cilantro or parsley for garnish
Step-by-Step Instructions
1. Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). Wash the bell peppers thoroughly and pat them dry. Cut the tops off each pepper and remove the seeds and membranes inside. Make sure you keep the peppers intact so you can fill them later. If needed, trim the bottom slightly to help them stand upright.
Brush the outside of each pepper lightly with olive oil. This helps them roast beautifully in the oven.
2. Cook the Filling
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions, and cook until they are soft and slightly golden, about 3–5 minutes. Then, add the minced garlic and stir for another minute.
Next, mix in your cooked rice (or quinoa), black beans, diced tomatoes, and corn. Stir well to combine all the ingredients. Sprinkle in the smoked paprika, cumin powder, chili powder (if using), salt, and pepper for seasoning. If you’re adding greens like spinach or kale, toss them into the pan at this point — they’ll wilt quickly.
Taste the filling and adjust the seasonings as needed. Once everything is well cooked and fragrant, turn off the heat.
3. Stuff the Peppers
Place the hollowed-out peppers upright in a lightly greased baking dish. Spoon the filling into each pepper, packing it tightly but leaving a little room at the top. If you’re using shredded cheese, sprinkle it over the filling at this stage.
4. Bake the Peppers
Cover the baking dish with foil and place it in the preheated oven. Bake the stuffed peppers for 25 minutes. Then, remove the foil, and let them bake uncovered for an additional 10–15 minutes. This helps the tops of the peppers and the filling get slightly golden and crispy.
If you’re adding cheese, it’ll melt beautifully during this time.
5. Serve and Enjoy
Once they are done baking, take the peppers out of the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley, and serve with optional toppings like avocado slices or a dollop of Greek yogurt (or vegan yogurt).
Stuffed peppers are wonderful on their own as a complete meal, but you can also serve them with a fresh side salad or roasted vegetables.
Tips and Variations
- Make it protein-packed: Swap brown rice with quinoa for an extra boost of protein. You can also add crumbled tempeh or tofu for a heartier filling.
- Switch up the veggies: Don’t have spinach? Use zucchini, mushrooms, or chopped broccoli instead.
- Add a Mediterranean twist: Replace the Mexican-inspired spices with garlic powder, oregano, and lemon juice, and add crumbled feta cheese for a Greek-style stuffed pepper.
- Meal prep approved: These peppers reheat beautifully and can be stored in the fridge for up to four days. Simply reheat in the oven or microwave when ready to eat.
Final Thoughts
Stuffed bell peppers are a comforting and colorful dish that’s easy to customize and packed with nutrients. With plenty of veggies, flavorful spices, and healthy grains, you’ll have a meal that’s as satisfying as it is wholesome. Whether you’re cooking for yourself, your family, or friends, this veggie-packed recipe is sure to be a hit. So grab some bell peppers and start creating your masterpiece today!
Enjoy your delicious, hearty stuffed bell peppers! 😊
