Hearty Vegetarian Stuffed Bell Peppers: A Flavorful Twist for Fall

Vegetarian Stuffed Bell Peppers

Introduction

As we transition into the fall season, I am excited to share a classic recipe with a twist – Vegetarian Stuffed Bell Peppers. This hearty and flavorful dish is perfect for cozy dinners at home or entertaining guests. The combination of savory ingredients is sure to satisfy even the most skeptical carnivores.

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheese
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Kitchen Tools

• knife
• cutting board
• saucepan
• mixing bowl
• spoon

Preparation

I preheat the oven to 375°F (190°C) and start by cutting the tops off the bell peppers and removing the seeds and membranes. In a saucepan, I cook the quinoa according to package instructions. In a mixing bowl, I combine the cooked quinoa, black beans, corn, tomatoes, cheese, olive oil, cumin, chili powder, salt, and pepper. I stuff the bell peppers with the quinoa mixture and place them in a baking dish. I cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.

Serving

The approximate total weight of the cooked dish is 1000 grams, with 4 servings at 250 grams each. Each serving has an approximate calorie count of 300. A clever tip to enhance the flavor of this dish is to sprinkle some smoked paprika on top before serving.

Final Thoughts

I hope you enjoy making and sharing these Vegetarian Stuffed Bell Peppers with your loved ones. Feel free to experiment with different fillings and spices to make this recipe your own. Share your creations with me in the comments below!