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Delicious vegetarian stuffed bell peppers filled with rice and vegetables

Vegetarian Stuffed Bell Peppers

A delightful and colorful dish featuring bell peppers stuffed with a wholesome mixture of quinoa, brown rice, herbs, and melted mozzarella cheese, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Bell Peppers
  • 4 pieces multi-color bell peppers, halved Choose a mix of colors for a vibrant presentation.
  • 2 tablespoons extra virgin olive oil For drizzling over the peppers before baking.
For the Filling
  • 4 cloves garlic, minced Adds flavor to the filling.
  • 2 cups cooked quinoa and brown rice blend Can be homemade or store-bought.
  • 1 cup shredded organic mozzarella cheese Divided between filling and topping.
  • 1 and 1/2 cups cherry tomatoes, halved For the lemony herb tomato mixture.
  • 1/4 cup extra virgin olive oil (for tomato mixture)
  • 1 piece lemon, freshly squeezed Juice will enhance the flavor of the tomatoes.
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 teaspoon red pepper flakes Adjust to taste for spiciness.
  • Fresh cilantro for garnish
  • Toasted pine nuts for garnish To enhance flavor and crunch.
Seasoning
  • Sea salt to taste
  • Black pepper to taste

Method
 

Pre-bake the Peppers
  1. Preheat the oven to 375°F and lightly grease a 9x13 baking dish.
  2. Arrange the halved bell peppers cut side up in the dish.
  3. Drizzle them with 2 tablespoons of olive oil and bake for 10-15 minutes until tender.
Prepare the Filling
  1. Heat olive oil in a medium skillet over medium-high heat.
  2. Add minced garlic and sauté until aromatic.
  3. Stir in the cooked quinoa and rice blend, seasoning with sea salt and black pepper. Cook for 1-2 minutes until warm.
Fill the Peppers
  1. Once the peppers are pre-baked, generously fill each with the quinoa and rice mixture.
  2. Top each filled pepper with shredded mozzarella cheese.
  3. Return to the oven for another 6-7 minutes until cheese is melted.
Create the Lemony Herb Tomato Mixture
  1. In a bowl, combine halved cherry tomatoes, 1/4 cup olive oil, lemon juice, garlic powder, dried basil, oregano, parsley, and red pepper flakes.
  2. Let the mixture marinate for 2-3 minutes.
Serve and Enjoy
  1. Serve the stuffed peppers hot, topped with the lemony herb tomatoes.
  2. Garnish with fresh cilantro and toasted pine nuts if desired.

Notes

For a vegan version, substitute mozzarella with your favorite vegan cheese. Consider toasting pine nuts before garnishing for extra flavor.