The Best-Stuffed Pepper Recipe!
When I say this recipe is the best stuffed pepper recipe EVER, I am not kidding because it is. However, I will like for you to try it yourself so that you can second my opinion.
When I first tried this recipe, I just wanted to stuff my peppers with some of the ingredients that I love, and as well as make it as tasty as possible, and it worked. In reality, though, I think that’s how stuffed peppers (foods in general) should be, in other words, cook it as you desire. For instance, when making yours, you can decide to use brown rice (or any other rice) instead of quinoa. You may even add black beans or chickpea or any other thing that you love. Though I cannot guarantee the same result, I still think food can be more creative ) with trial and error), and we can’t be afraid to try.👌🏾
Quinoa stuffed peppers.This recipe has everything you need, and none of the things you don’t. From fresh, crisp bell peppers to superfood quinoa, and the savory zucchini. Your taste buds will explode, and you will literally be in food heaven! Click To Tweet Also important to note is that this deliciousness is super-duper easy to make. You sauté and combine all ingredients, stuff, and bake. And then you can just chill and relax while it bakes. Usually, I would use this time to cut some (more) fresh veggies to sprinkle on top for when its ready.
Make this ahead.
Healthy quinoa stuffed peppers are the ultimate make-ahead dinners just like this other quinoa recipe. In other words, this would make a great meal prep recipe any time any day. Make them ahead and enjoy the ride.
So, if you are ready, let’s make the best quinoa stuffed peppers!
This quinoa stuffed peppers are healthy, nutritious, and delicious. From the superfood quinoa to the health-improving bell peppers and other vegetables, this recipe is sure to become favorite.
- 2 big bell peppers (orange and green; or any color)
- 1½ cups of (already) cooked quinoa
- ½ cup of thinly chopped zucchini
- ½ cup of thinly chopped white or yellow onions
- ½ cup to ¾ cup of thinly chopped fresh tomatoes
- 1 small carrot (grated) or about ½ a cup of grated carrot
- 1 teaspoon grated fresh ginger
- 1 teaspoon of grated fresh garlic
- 1 tablespoon of tomato paste (optional; for color)
- 2 tablespoons of mozzarella cheese (you may add more if you wish or don’t add at all)
- 1 teaspoon of seasoning powder
- ½ teaspoon dry rosemary
- ½ teaspoon ground pepper (may increase or reduce quantity)
- 2 teaspoons of olive oil
- First, wash and thinly chop all the vegetables (zucchini, onions, and fresh tomatoes). Then grate the carrot, fresh ginger, and garlic. Half the bell peppers, remove the seeds, wash, and use a paper towel to dry. Set all aside. Preheat your oven to 350 while continuing with the rest of the preparation.
- Then set a clean pan on the stove, add olive oil, and allow to heat up, then add the onions cook to soften just a bit, add carrot, sauté for about 2 minutes. While doing so, add the tomato paste, seasoning powder, rosemary, pepper, and stir very well. Now add the chopped zucchini and give another good stir, taste for flavors, and adjust as needed, cook everything for another 2 minutes or so, turn off the heat, and set aside. While this sautéed filling is off the stove, gently stir in the quinoa and the cheese; ensure to mix well into the entire bunch.
- Place a clean baking dish on a level surface, and add about 1/3 cup of water to it. This way, the peppers stay hydrated from the oven heat, and the inside stays moist.
- Now with a spoon or ice cream scoop on hand, start filling up the already washed and cleaned up halves of bell peppers with the sautéed quinoa - veggie mix. Place filled peppers inside the baking dish, repeat the same process to fill up all the peppers. Then use a foil to cover the baking dish gently and bake for 30 – 35 minutes (depending on the size of your peppers, I baked mine up 40 minutes because they were extra-large.
- Serve these with more (chopped) fresh zucchini and tomatoes, garnish with green onions, chopped parsley, and enjoy.
I would typically grate the garlic and ginger with the box grater as the carrot.
Do not over sauté the vegetables because they are still going to cook for a long time inside the oven. Remember, you can actually mix all the fillings and scoop into the pepper without sautéing, but sautéing intensifies their flavors.
The filling in this recipe can fill up six halves of bell peppers (it usually depends on the sizes of the peppers.) My bell peppers were extra-large, so I needed only 4.
Feel free to add more cheese to this dish, I love keeping it light and healthier.
You know you have to make this right? Please let me know when you do.
Here on the blog, we do have a collection of fantastic light and lovely recipes you will enjoy, check them out here.
So, the other day (October 6th, 2019), I did something. I started on Instagram! It may not seem like a big step, but it is significant for me for sure because I have always dreaded IG as a perfect platform, and am so imperfect. Well, long story short; I finally started, let’s connect there if that’s ok.
THANK you so much for reading! Please, share this post on your social media, and with family and friends. I am sure they will love this recipe.