Vegetarian Stuffed Pano Peppers

What You’ll Love About This Recipe

These vegetarian stuffed peppers are a delicious, healthy meal that’s easy to make and packed with flavor. You’ll love how colorful and satisfying they are, perfect for weeknight dinners or impressing guests.

• Simple ingredients: Uses everyday pantry staples like rice, beans, and spices, so you won’t need a special trip to the store.
• Customizable: Swap in your favorite veggies or cheese to make it your own—no two batches have to taste the same!
• Meal-prep friendly: Great for making ahead, so you can enjoy leftovers that taste even better the next day.

Recipe

Vegetarian stuffed peppers are a delicious and nutritious meal that combines vibrant bell peppers with a savory filling. This dish is perfect for a wholesome dinner or a hearty lunch, offering a balance of flavors and textures that will satisfy vegetarians and non-vegetarians alike.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder (optional)
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet, sauté the onion and garlic over medium heat until softened, about 3-4 minutes.
4. Add the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, chili powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
5. Stuff the mixture evenly into the bell peppers and place them in a baking dish.
6. If desired, sprinkle shredded cheese on top of each pepper.
7. Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
8. Garnish with fresh cilantro or parsley before serving.

Notes: For a spicier version, add diced jalapeños or a dash of hot sauce to the filling. This dish can be made ahead and refrigerated before baking.

Time:

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Calories: Approximately 250 per serving (varies based on ingredients)

Cuisine: Vegetarian, Mediterranean-inspired

Equipment

Preparing vegetarian stuffed peppers requires a few essential kitchen tools to guarantee the process is smooth and efficient. Here’s what you’ll need:

• Baking dish (9×13 inches or similar size)
• Knife and cutting board for chopping vegetables
• Mixing bowls (various sizes)
• Measuring cups and spoons
• Spoon or spatula for mixing and stuffing
• Aluminum foil (optional, for covering during baking)

Nutrition

These vegetarian stuffed peppers are not only delicious but also packed with nutrients. Here’s the nutritional breakdown per serving:

What to Serve With This Recipe

I love serving my vegetarian stuffed peppers with simple sides like garlic bread or a crisp green salad, but you can get creative with roasted veggies or quinoa too. A glass of chilled white wine, like a Sauvignon Blanc, pairs perfectly if you’re feeling fancy. Let’s talk about what works best for your meal!

Side Dishes

A great side dish can turn your stuffed peppers into a satisfying meal, and I’ve got some tasty ideas to pair with them. I love serving them with fluffy couscous or a tangy quinoa salad for extra texture. A simple green salad with lemon vinaigrette adds freshness, while roasted garlic bread brings warmth. For comfort, creamy mashed potatoes or seasoned rice blend perfectly with the peppers’ flavors.

Wine Pairings

Since vegetarian stuffed peppers are packed with vibrant flavors, choosing the right wine can make the meal even more enjoyable. I’d go for a crisp white like Sauvignon Blanc or Pinot Grigio—they balance the dish’s richness without overpowering it. If you prefer red, a light-bodied Pinot Noir works wonders. For a fun twist, try a dry rosé. It’s invigorating and complements the peppers’ zesty, savory notes perfectly. Cheers!