Baked peppers with vegetable stuffing make for a colorful and delicious dish that’s perfect for festive occasions. Here’s a recipe to help you prepare this vibrant dish:
Baked Peppers with Vegetable Stuffing
Ingredients:
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For the Peppers:
- 4 large bell peppers (any color)
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For the Stuffing:
- 1 cup cooked rice or quinoa (or any grain of your choice)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup mushrooms, chopped
- 1 cup cherry tomatoes, halved (or 1 can diced tomatoes)
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup grated cheese (optional, use mozzarella, feta, or parmesan)
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For Topping (optional):
- Fresh parsley or basil for garnish
- Additional cheese for sprinkling on top
Instructions:
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Prepare the Peppers:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.
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Make the Stuffing:
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and garlic, sautéing for about 3-4 minutes until the onion is translucent.
- Add the zucchini and mushrooms, cooking for another 5 minutes until they soften.
- Stir in the cherry tomatoes and corn, followed by the cooked rice or quinoa. Mix well.
- Season with dried oregano, basil, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld. If using cheese, stir it into the mixture.
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Stuff the Peppers:
- Spoon the vegetable stuffing into each prepared bell pepper, packing it tightly.
- Place the stuffed peppers upright in a baking dish. If they don’t stand up well, you can slice a small amount off the bottom to level them.
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Bake the Peppers:
- If desired, sprinkle additional cheese on top of each pepper.
- Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly browned.
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Serve:
- Remove the baked peppers from the oven and let them cool for a few minutes.
- Garnish with fresh parsley or basil before serving.
Tips:
- Make Ahead: You can prepare the stuffing a day in advance and assemble the peppers just before baking.
- Vegetable Variations: Feel free to use other vegetables like spinach, carrots, or eggplant in the stuffing.
- Add Protein: You can include black beans or lentils for extra protein.
These baked peppers are not only visually appealing but also offer a delightful mix of flavors and textures, making them a fantastic addition to any festive table! Enjoy!
