Stuffed Bell Peppers [Vegetarian]

Why You’ll Love This Recipe

• Bright and flavorful sweet peppers stuffed with herby grains and topped with tangy, lemon-kissed tomatoes.
• Balanced and nutritious protein-rich quinoa and brown rice, healthy fats from olive oil and pine nuts, plus fresh herbs.
• Versatile easy to adapt with your favorite grains, cheeses, or toppings for different dietary needs.
• Impressive yet simple an elegant dish that’s straightforward enough for weeknight dinner or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

STUFFED PEPPERS:
4 bell peppers, multi-colored, halved
2 Tbsps extra virgin olive oil
4 garlic cloves, minced
2 cups cooked quinoa/brown rice blend
Sea salt and freshly ground black pepper, to taste
2 cups organic mozzarella cheese, shredded

LEMONY HERB OLIVE OIL TOMATOES:
1 ½ cups cherry tomatoes, halved
¼ cup extra virgin olive oil
1 lemon, freshly squeezed (juice only)
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
¼ tsp red pepper flakes

GARNISH:
Fresh cilantro
Pine nuts, toasted

Directions

1. Preheat oven to 375 °F (190 °C).
2. Prepare the peppers: Place bell pepper halves cut side up in a baking dish.
3. Sauté garlic and grains: In a skillet over medium heat, warm olive oil and sauté minced garlic until fragrant. Add the cooked quinoa–brown rice blend, season with salt and pepper, and stir until heated through. Remove from heat.
4. Fill the peppers: Spoon the warm grain mixture evenly into each pepper half. Top with shredded mozzarella.
5. Bake: Cover the baking dish with foil and bake for about 20 minutes. Remove foil and bake an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Make the lemon-herb tomatoes: While peppers bake, whisk together olive oil, lemon juice, garlic powder, dried basil, oregano, parsley, red pepper flakes, salt, and pepper. Toss in halved cherry tomatoes until evenly coated.
7. Finish and garnish: Remove stuffed peppers from the oven. Spoon the lemony herb tomatoes over each one. Garnish with fresh cilantro and toasted pine nuts. Serve warm.

Servings and timing

This recipe makes 4 stuffed pepper halves, serving 2 to 4 people (1–2 halves each).

• Prep time: ~10 minutes
• Cooking time: ~30 minutes (including baking)
• Total time: ~40 minutes

Variations

• Grain swap: Use cooked farro, bulgur, or couscous instead of quinoa–brown rice blend.
• Vegan option: Replace mozzarella with dairy-free cheese or omit and top with avocado slices instead.
• Add-ins: Stir in black beans, corn, roasted vegetables, or fresh spinach into the grain mix for extra flavor and texture.
• Spice it up: Add chili flakes, harissa, or diced jalapeño for a spicy twist.

Storage/Reheating

• Storage: Allow cooled leftovers to reach room temperature, then store covered in the fridge for up to 3–4 days.
• Reheating: Reheat in a 350 °F (175 °C) oven for about 10 minutes, or until heated through. For faster reheating, microwave on medium power in 1- to 2-minute intervals.

FAQs

How do I get the bell peppers to soften but not collapse?

Bake covered for the first 20 minutes to gently steam them, then uncover to let excess moisture evaporate and the cheese melt without over-softening the peppers.

Can I make these ahead?

Yes assemble the peppers and refrigerate (without tomatoes or garnish) up to a day ahead. Bake just before serving, then add the tomato topping and garnish fresh.

What can I substitute for pine nuts?

Try chopped almonds, walnuts, pecans, or toasted pumpkin seeds they all add a lovely crunch and nutty flavor.

How lemony should the tomatoes taste?

They should be bright but balanced. Start with juice from half a lemon and adjust to taste before tossing if you prefer less tartness.

Can I broil the tops for extra browning?

Absolutely after baking, broil for 1–2 minutes to get a nice golden-brown finish on the cheese. Watch carefully to avoid burning.

Are these gluten-free?

Yes if your quinoa–brown rice blend is certified gluten-free, this recipe is naturally gluten-free.

Can I stuff them with meat or beans?

Sure add cooked lentils, black beans, or crumbled tofu for extra protein, or stir in crumbled tempeh or cooked sausage (for non-vegetarian variation) into the grain filling.

What if my peppers are very large or very small?

Adjust the grain mixture accordingly: large peppers may need more filling; small peppers may need less. Keep some filling extra to spoon over if needed.

Can I use fresh herbs instead of dried?

Yes use about 1 tablespoon each of chopped fresh basil, parsley, and oregano in place of dried herbs, and reduce garlic powder to a pinch of garlic granules or finely minced fresh garlic.

What wine pairs well with this dish?

A crisp white such as Sauvignon Blanc or a refreshing Rosé complements the citrus-herb flavors beautifully.

Conclusion

Stuffed Bell Peppers [Vegetarian] deliver a nourishing, colorful, and flavorful meal that feels both wholesome and gourmet. The quinoa–rice filling with melty cheese and bright, lemon-herbed tomatoes make for a satisfying dish straight from your oven. Whether for a cozy weeknight dinner or a casual gathering, this recipe is sure to please both the eyes and the palate. Enjoy!

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