Stuffed peppers are a dish served around the world. They can be found on menus in Spain, India, Mexico, Central Europe, Romania, the Mediterranean and the Middle East.
This delicious entree goes by a variety of different names and comes filled with an array of unique ingredients. A simple vegetarian recipe is a great place to start if it’s your first time cooking stuffed peppers.
Once you have mastered this, venture into more complicated recipes and experiment with exciting fillings!
Simplified Stuffed Peppers (Serves 4)
Ingredients
- 4 medium bell peppers
- 1 cup quinoa
- 1 can black beans (14 oz.)
- 1 can tomatoes (14 oz.)
- 2 tbsp. taco seasoning
- 1/4 cup shredded Mozzarella cheese (optional)
- 1 can Enchilada Sauce (10 oz. – optional)
Instructions
- Cut the tops off the bell peppers. Remove the seeds and membranes and rinse. Bring a pot of water to boil and submerge the peppers. Cook for about 3 minutes, just so the peppers begin to soften. Set the peppers aside. Quick Tip: Use a wooden spoon to keep the peppers submerged in the water.
- Cook the quinoa according to box instructions and then add in the black beans, tomatoes, and seasoning. Mix all of the ingredients well. Cover the pot and allow the beans and tomatoes to warm on low-medium heat for a few minutes (3-5 minutes).
- Heat the oven to 350°F
- Stuff the peppers with quinoa mixture and place in a baking dish. For more flavor, pour your favorite enchilada sauce on the bottom of the dish and also drizzle the sauce over the peppers. Cover the dish with foil and bake for 10 minutes.
- After 10 minutes, uncover and bake for an additional 15 minutes or until the peppers are tender. Optional: with 4 minutes left sprinkle the peppers with mozzarella cheese.
- Bake for the remaining 4 minutes and enjoy!