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Veggie-Loaded Stuffed Bell Peppers Recipe

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These Veggie-Loaded Stuffed Bell Peppers are a vibrant, flavorful dish packed with quinoa, fresh vegetables, and melted Monterey Jack cheese. Roasted bell peppers are filled generously with a sautéed mix of onion, zucchini, corn, cherry tomatoes, and herbs, making a wholesome and satisfying vegetarian meal perfect for any occasion.

Ingredients

Bell Peppers

  • 6 large bell peppers, halved and cored, stems intact (optional)
  • Olive oil, for drizzling
  • Kosher salt, to taste

Quinoa

  • 1/2 cup quinoa
  • Water, for cooking quinoa
  • Big pinch kosher salt, for quinoa water

Vegetable Filling

  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1 hot chili, optional, finely minced
  • Kosher salt, to taste
  • 1 or 2 zucchini, small diced, about 2 cups
  • 2 ears corn, kernels removed
  • 1 cup cherry tomatoes, quartered
  • 6 scallions, finely sliced
  • 1 bunch cilantro, finely chopped, about 1 cup

Cheese and Garnish

  • 12 ounces Monterey Jack cheese, cubed
  • Basil or chives, chopped finely, for garnish (optional)
  • Lemon wedges, for serving (optional)

Instructions

  1. Roast the Peppers: Preheat your oven to 475ºF with convection roast. Place the bell pepper halves cut side down on a parchment-lined sheet pan. Drizzle with olive oil and season with kosher salt. Roast for 15 to 20 minutes until the peppers start blistering. Remove and flip the peppers cut side up; set aside.
  2. Cook the Quinoa: Bring a pot of water to a simmer and add a generous pinch of kosher salt. Add the quinoa and cook for 9 to 12 minutes until tender. Drain well using a fine-mesh sieve and set aside.
  3. Sauté Onion and Chili: Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add the diced onion and minced chili (if using). Immediately reduce heat to medium, season with a pinch of salt, and cook for about 5 minutes, stirring occasionally, until onions turn translucent and soften.
  4. Add Zucchini and Corn: Stir in the diced zucchini and cook for 2 minutes until slightly softened but still retaining texture. Add the corn kernels and cook for an additional minute. Remove skillet from heat.
  5. Mix in Fresh Vegetables and Herbs: Stir in cherry tomatoes, scallions, and cilantro. Then add the cooked quinoa and mix everything thoroughly. Taste and adjust seasoning with salt and pepper. Fold in the cubed Monterey Jack cheese until evenly distributed.
  6. Stuff the Peppers: Generously spoon the quinoa and vegetable filling into each roasted bell pepper half, heaping the filling up as desired. Any extra filling can be saved or eaten separately.
  7. Bake to Melt Cheese: Return the stuffed peppers to the oven and bake for approximately 10 minutes, or until the cheese is melted and the tops of the vegetables start to brown slightly.
  8. Garnish and Serve: Remove the peppers from the oven. Optionally garnish with finely chopped basil or chives. Serve with lemon wedges for a fresh squeeze of juice if preferred.

Notes

  • You can use any color bell peppers, though red, yellow, or orange add vibrant sweetness.
  • Adjust the amount of chili to control the heat level or omit it for a milder dish.
  • Quinoa is fully cooked when it becomes tender and the germ separates, appearing like little spirals.
  • Feel free to substitute Monterey Jack with mozzarella or a mild cheddar cheese.
  • This recipe is vegetarian and can be made vegan by omitting the cheese or using vegan cheese alternatives.
  • Leftover filling makes a delicious base for salads or grain bowls.

Find it online: https://recipefeastful.com/veggie-loaded-stuffed-bell-peppers-recipe/