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Stuffed Bell Peppers [Vegetarian]

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Colorful bell peppers stuffed with a savory quinoa–brown rice mixture, topped with melty mozzarella and fresh lemon-herb tomatoes for a vibrant, satisfying vegetarian meal.

Ingredients

4 bell peppers, multi-colored, halved

2 tablespoons 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

1 ½ cups cherry tomatoes, halved

¼ cup extra virgin olive oil

1 lemon, freshly squeezed (juice only)

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

¼ teaspoon red pepper flakes

Fresh cilantro, for garnish

Pine nuts, toasted, for garnish

Instructions

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

Notes

Bake covered first to steam peppers, then uncover for cheese to melt without over-softening the peppers.

For vegan option, use dairy-free cheese or top with avocado slices.

Pine nuts can be swapped for almonds, walnuts, pecans, or pumpkin seeds.

Use fresh herbs in place of dried for brighter flavor.

Pairs well with Sauvignon Blanc or Rosé.

Nutrition

Find it online: https://familydinnercooking.com/stuffed-bell-peppers-vegetarian/