vegetarian stuffed peppers

These Vegetarian Stuffed Peppers with Cauliflower Rice are a great low carb dinner option!

Vegetarian Stuffed Peppers with Cauliflower Rice

riced cauliflower

olive oil

6-8 bell peppers, any color you like

(15 oz) can black beans,

medium sized tomatoes, diced

cheese, divided

onion

enchilada sauce,

cilantro

cumin

salt

paprika

garlic powder

onion powder

black pepper

Pre-heat oven to 400 degrees F.  Cut the top off of each pepper and scoop out all the seeds and white membrane.  If you prefer a softer pepper: bring a large pot of water to a boil and place peppers in for about 1 minute.  Remove from water and place in a baking dish.

Heat a large skillet and add olive oil and riced cauliflower.  Sautee until cauliflower is tender, about 7 minutes.

Add the cauliflower rice and all the remaining ingredients (except for 1/4 cup cheese) to a large bowl and mix until combined.  Pack each pepper with the filling, how much filling will depend on the size of your pepper.  Top with a little sprinkle of cheese.  Pour about 1/3 cup of water in the bottom of the baking dish and bake peppers until mixture is heated through and cheese is melted, about 20 minutes.

What temperature did you use on your oven?

Loved these! Even my carnivore husband thought they were tasty. Thanks for the recipe. I used vegetable stock to sauté instead of oil and used vegan Mexican grated cheese.\
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I made this for my fiancé yesterday after recently discovering your amazing website! We have both turned to the vegie side of life over the last few months and your website is fantastic for dinner and meal prep ideas. You make everything really easy and simple; we are loving the recipes as I have made a few items from here this week already and I'm already a huge fan! Thank you :)

This is a super easy recipe to adjust based on what you have on hand.  I used 2 bags of Steamfresh Cauliflower Rice, 1 can of diced tomatoes with green chiles, and added 1 cup of leftover taco meat.  No fresh tomato, enchilada sauce or salsa.  Turned out great, everyone enjoyed it.

Loved this made a few adjustments for myself but it was so lovely nom nom nom

Just skip the beans...I don't see how it could be anymore low carb since thats's the only carb....lol

I will be trying this recipe soon.cos glad I found your website.

These two comments were must useful: pick the right bell pepper, yellow, orange, and red being sweeter and blanch the peppers for 30 seconds – 1 minute before stuffing them.  Both suggestions made a huge difference in my meal. Thank you!

Delicious and easy! I didn’t have salsa so l substituted homemade pizza sauce. Yummy! And thank you for including the nutritional information. That’s important because l track everything l eat.

Vegetarian stuffed peppers—baked until tender and brimming with a taco-seasoned, cheesy bean-and-rice filling—are an easy, healthy dinner that’s sure to spice up your week.

Vegetarian Stuffed Peppers

white rice

red bell pepper, diced

onion, diced

13.5 oz can diced tomoatoes

vegetable broth

green onions

tbsp Taco Seasoning (homemade preferred)

13.5 oz can black beans, rinsed and drained

corn

red bell peppers,

pepper jack cheese

In a large skillet stir together rice, bell pepper, onion, tomatoes, green onions, vegetable broth and taco seasoning

Once cooked add in black beans and corn and fluff with a fork

Cut red bell peppers in half length wise and remove seeds and membrane

Fill peppers with prepared rice mixture (pack in there!) and top with grated pepper jack cheese

Arrange stuffed peppers in a large baking dish or oven proof skillet, cover and bake for 30 minutes on center rack

Remove cover and bake for another 10 minutes

Easy to make Vegetarian stuffed pepper made with beans, corn, quinoa, topped with cheese, and baked to perfection.

Easy Vegetarian Stuffed Peppers

Large Bell Peppers (sliced in half and seeds removed)

Tbsp Olive Oil

Kosher salt and pepper,

Medium Onion (diced)

Garlic Cloves (minced)

¼ tsp Red Pepper Flakes (optional)

tsp Ground Cumin

Tsp Smoked Paprika

½ Tsp Cayenne Pepper (optional)

oz Diced Tomatoes (one can)

oz Black Beans (drained and rinsed, one can)

oz Red Beans (drained and rinsed, one can)

Cup Vegetable Broth

Cup Fresh/Frozen or Canned Corn

Cup Quinoa

½ Cup Shredded Monterey Jack Cheese

Optional toppings: Avocado, cilantro/parsley, sour cream, and lime wedges

Preheat oven to 400° and line a baking tray with parchment paper. Thoroughly wash the bell pepper and pat the excess moisture with a paper towel.

Carefully slice each bell pepper halfway, through the stems. Discard the ribs and seeds, and place on the prepared baking tray.

Spray with a bit of cooking oil spray and sprinkle with salt and pepper. Bake for 8-10 minutes.

Meanwhile, heat oil in a heavy skillet, over medium-high heat. Add onion and garlic, sauté until onion is translucent.

Stir in tomatoes, beans, and corn. Add red pepper flakes, ground cumin, smoked paprika, salt and pepper, cook stirring constantly for 2-3 minutes. Stir in the quinoa and broth, and reduce the heat to low.

Cover and let it simmer until quinoa is cooked through about 12-15 minutes. Once done, remove from the heat and carefully spoon the mixture into the roasted peppers.

Generously sprinkle shredded cheese on top, then place back into the oven and cook for 6-8 minutes (until cheese is melted and peppers are tender).

Once done, remove from the oven, garnish with chopped cilantro or parsley. Serve with your favorite toppings and enjoy.

https://content.jwplatform.com/videos/GoDwGnCF.mp4

These Vegetarian Quinoa and Bean Stuffed Peppers are so easy to make, flavorful, filling, and the perfect freezer meal and great for meal prep. A Delicious family-friendly weeknight meal the whole family will enjoy.

These cheesy Quinoa Stuffed Peppers take stuffed peppers to a whole new level! They’re a healthy, protein-packed vegetarian meal!

Quinoa Stuffed Peppers

bell peppers (any colors you like, see note)

quinoa (rinsed and drained)

water

carrots

celery

mushrooms

garlic (minced)

marinara sauce

beans

parsley

Salt and pepper

mozzarella cheese (divided)

Preheat oven to 375 degrees F.

Cut the bell peppers in half lengthwise and remove the ribs and seeds. Place the peppers, cut sides up, in a baking dish. (You may need two baking dishes to fit them all.) Set aside.

Place the quinoa and water in a small saucepan. Bring to a boil and then reduce the heat to a low simmer. Cover and simmer until all of the liquid has been absorbed, about 15 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions, carrot, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the mushrooms and cook until they begin to soften and brown, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat.

Pour the marinara sauce into the skillet with the vegetables and stir to combine.

Add the beans, cooked quinoa, parsley, and ¾ cup of the mozzarella to the skillet, and stir until evenly combined. Season with salt and pepper to taste.

Scoop the filling into each of the bell pepper halves, and top with the remaining mozzarella cheese. Cover baking dish with foil and bake for 35 minutes, until the peppers have slightly softened and the filling is hot. Uncover and bake for 5 more minutes, until the cheese just begins to brown. Let stand for about 5 minutes before serving.

These stuffed poblano peppers make a great main course or a perfect side dish! This is a family favorite.

Stuffed Mexican Peppers with Cheese and Corn

poblanos,

oz goats cheese

c shredded Manchego cheese

c Parmesan

c diced red onion

c chopped cilantro

corn kernels (thawed, frozen corn works fine)

garlic clove

heavy cream

Make a slit on one side of the poblano. This will be where you stuff it.

Combine goat&#8217;s cheese, Manchego and parmesan together using an immersion blender if your cheese is too cold. Feel free to use your favorite variety of cheese and cream cheese also works in place of the goat&#8217;s cheese.

Stir in the onion, cilantro, corn and garlic. You may want to season with salt and pepper.

Mix in cream until the cheese mixture is the desired consistency for stuffing.

Divide cheese mixture between the four peppers. Fold up the sides of the pepper to partially enclose.

Make the stuffing and avocado cream one day ahead for meal prep. Or make the entire recipe, refrigerate and bake the next evening. The stuffing can also be frozen for longer storage. vegan + gluten free

Roasted Stuffed Poblanos with Smoky Quinoa, Sweet Potatoes and Black Beans

C Sweet Potato (peeled and diced small, 220 grams)

tsp Smoked Chipotle Chili Powder

oz Poblanos (6 medium peppers, 410 grams)

C Onion (diced small, 100 grams)

Sea Salt

tsp Cumin (ground)

tsp Smoky Paprika

tsp Chili Powder

Salt

Can Fire Roasted Tomatoes (411 grams)

Water

C Cooked Black Beans (rinsed and drained, about one can 349 grams)

Medium Avocado

Fist Full of Cilantro

3-5 Pickled Jalapeño Rings (take it up for the heat!)

tsp Sea Salt

Lemon (Juiced)

Avocado, Cilantro, Salsa and Lime Wedges

Set one oven rack to the top of the oven and one on the middle rack. Preheat oven to broil. Line one sheet pan with parchment for the sweet potatoes and another optionally lined for the poblanos.

Toss sweet potatoes with 2 tsp of coconut oil and chili powder. Spread evenly on a parchment lined baking sheet. Make one slit in each of the poblanos from the stem to tip (the seeds will be removed after roasting). Arrange evenly on the second parchment lined baking sheet. Place the poblanos on the top rack and potatoes on the middle rack.

Using tongs, turn the poblanos about every two minutes for a total of about 8-9 minutes, to get them nice and charred on each side. Remove from oven and place in a covered container to steam for about 10 minutes (this makes them easier to peel). Lower the oven temperature to 450F (232C) and continue roasting the potatoes for and additional 12-14 minutes. They should be fork tender. Remove from oven and set aside. Lower oven temperature to 350F (180C).

Once the peppers are steamed, carefully peel the skins off the peppers, working the seeds out with a little bit of running water and a gentle knife keeping the peppers in tact as best you can. Pat dry and set aside.

Roast the Potatoes and Peppers:

In a medium sauce pot, add the remaining 2 tsp of coconut oil and heat on medium until shimmering. Add the onion and saute&#x27; on medium low for about 5-6 minutes or until softened. Add the sea salt, cumin, paprika, chili powder, garlic salt and stir for about 1 minute or until spices are fragrant.

Stir in the quinoa, tomatoes and water. Bring to a simmer, place the lid on and cook for 15 minutes on low. Uncover, and stir in the black beans and sweet potatoes. Taste for seasoning adjustment and allow to set for about 10 minutes, without the lid on, before stuffing the peppers.

For the Stuffing:

Spray a large casserole dish with pan spray. Carefully stuff each pepper with quinoa mixture. Bake, uncovered in a 350F oven for about 20 minutes or until heated through.

To Assemble:

In a food processor add the avocado, cilantro, jalapeño, salt, lemon, and cumin. Whirl ingredients while drizzling about 1/3 C (78g) of water in. The cream should be thin enough to slather or dip. Thin to desired consistency.

For the Avocado Cream:

Serve family style right out of the casserole with sliced avocado, cilantro, salsa and lime wedges.

Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks. Thaw in the refrigerator overnight, cover and rewarm in a 350F oven for about 20 minutes.

To Serve:

Fresh, homegrown bell peppers baked with an assortment of veggies and brown rice is what these easy vegan stuffed bell peppers are all about!! Ready in under an hour, serve this at your next fancy dinner party or make it for an easy weeknight dinner!

Vegan Stuffed Peppers

whole grain brown rice, uncooked

medium bell peppers, red, yellow,

onions,

crimini (brown) mushrooms, sliced

carrots,

zucchini,

fresh parsley, finely chopped, divided

tomato purée

salt (to taste)

black pepper (to taste)

chili powder

Cook the rice in a small saucepan of salted water, according to package instructions. Drain the rice in a colander and set aside.

Prepare the bell peppers by cutting the tops off (lids) and set aside. Scoop out the inside and remove and discard the seeds. Place the peppers on a lightly greased baking pan (such as an 8-inch square baking pan) and lightly season with salt and pepper. Set aside.

In a large skillet heat olive oil until sizzling hot, about 1 minute. Add onion and sauté until soft and tender, about 2-3 minutes. Add the mushrooms and cook until soft, another 5-8 minutes. Add carrots and zucchini and cook for 5 minutes, stirring occasionally. Remove from the heat.

Add cooked rice, 1/3 cup parsley, and tomato purée. Stir until well combined. Season to taste with salt, pepper, and a pinch of chilli.

Divide the rice mixture between the peppers, filling them up and place the lids on top.

Bake for 20-25 minutes, until the peppers soften and turn slightly brown on the edges.

Sprinkle remaining parsley on top and serve warm.

Thank you for this simple, fantastic-tasting recipe using pantry and refrigerator staples as ingredients. My brother, a meat-eater, requested stuffed peppers for his birthday dinner. He loved them, and didn't realize there was no meat in them. I did add some sage and red pepper flakes. Everyone thought there was sausage in them. I used chopped portobello mushrooms,  because that's what I had. Turned out great. Thanks again.

https://www.youtube.com/watch?v=eZRZk1x_AG8

Easy vegan stuffed bell peppers are stuffed with rice and veggies, which makes them super delicious and incredibly healthy. So, if you're looking for a go-to, easy and delicious week-night dinner option, this just might be the perfect recipe for you. Plus, the leftovers reheat well, so you can pack them for lunch the next day! It's the best recipe for meal prep.

FULL RECIPE: https://www.aheadofthyme.com/easy-vegan-stuffed-bell-peppers/

PIN for later: https://www.pinterest.ca/pin/150870656253167242/

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Easy Vegan Stuffed Bell Peppers

Quinoa Stuffed Peppers with Mediterranean-inspired vegetarian filling of spinach, artichokes, and Greek yogurt. A delicious, easy recipe!

quinoa

vegetable stock (or sub water—slightly less flavorful)

red bell peppers ((or yellow

extra virgin olive oil

spinach leaves (fresh

garlic

basil

artichoke hearts ((14 ounces), drained and chopped)

non-fat plain Greek yogurt

Simmer

Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, then cover and let sit for 15 additional minutes.

Preheat

Preheat oven to 375 degrees F and lightly grease a 9x13-inch baking dish. Arrange the peppers in the dish, cut sides up.

Saute

Heat the olive oil in a large, deep saute pan over medium high. If using fresh spinach, add the spinach in small handfuls, stirring as it wilts down, until you have added all of the leaves. If using frozen spinach, add it in a few larger handfuls, breaking up any clumps of leaves as you go.

Combine

To the skillet, add the garlic, basil, salt, and pepper. Let cook 30 seconds, then add the artichoke hearts and cook until warmed through. Remove from the heat. Stir in the quinoa, parsley, 2/3 cup of the cheese, then the Greek yogurt.

Stuff

Generously stuff the peppers with the quinoa filling. Lightly coat a sheet of foil larger enough to cover the peppers with cooking spray, then cover the dish with foil, spray-side down.

Bake

Bake for 30 minutes at 375 degrees, covered, then remove foil, sprinkle the remaining 1/3 cup cheese over the top, and continue baking 5-10 additional minutes, until peppers are cooked to desired tenderness and the cheese is melted. Serve warm.

These Vegetarian Quinoa Stuffed Peppers are loaded with lots of plant-based protein and gluten-free quinoa and topped with melted cheese- hearty and healthy

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