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If you're craving a hearty, flavorful dish that's both easy to make and packed with nutrients, this Vegetarian Stuffed Pepper Casserole is your answer. Imagine vibrant bell peppers filled with a savory mix of quinoa, black beans, and corn, all topped with gooey shredded cheese. It's a perfect blend of textures and tastes, making it a hit for any meal. Let's dive into this delicious, wholesome recipe!
The name of the recipe: Vegetarian Stuffed Pepper Casserole Recipe
Ingredients:
- 4 large halved and seeded bell peppers
- 1 cup rinsed quinoa
- 2 cups vegetable broth
- 1 can drained and rinsed black beans
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 cup shredded cheese
- 1 tsp cumin
- 1 tsp chili powder
- to taste salt and pepper
- for garnish fresh cilantro
Instructions:
- Preheat oven to 375°F (190°C).
- Cook quinoa in vegetable broth according to package instructions.
- In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Place pepper halves in a baking dish and stuff with quinoa mixture.
- Top with shredded cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until peppers are tender and cheese is melted.
- Garnish with fresh cilantro before serving.
What You Will Need
Read more: Vegan Stuffing Casserole Recipe
What you will need to make Vegetarian Stuffed Pepper Casserole
- Bell peppers: Serve as edible bowls, adding sweetness and crunch to the dish.
- Quinoa: Provides a protein-packed base, making the casserole hearty and nutritious.
- Vegetable broth: Adds depth and flavor to the quinoa, enhancing the overall taste.
- Black beans: Boosts protein content and adds a creamy texture.
- Corn kernels: Adds sweetness and a bit of crunch, balancing the flavors.
- Diced tomatoes: Brings acidity and juiciness, complementing the other ingredients.
- Shredded cheese: Melts on top, creating a gooey, savory finish.
- Cumin: Adds warmth and earthiness, enhancing the dish's flavor profile.
- Chili powder: Brings a mild heat, adding complexity to the taste.
- Fresh cilantro: Provides a fresh, herbaceous garnish, brightening the final dish.
Tools and Instruments Needed
What tools/instruments will be needed to make Vegetarian Stuffed Pepper Casserole Recipe
- Baking dish: Holds the pepper halves securely while baking, ensuring even cooking and preventing spills.
- Large bowl: Essential for mixing the quinoa, beans, corn, tomatoes, and spices thoroughly.
- Foil: Covers the dish during baking, trapping moisture and heat for tender peppers.
- Knife: Needed to halve and seed the bell peppers precisely.
- Cutting board: Provides a stable surface for safely cutting and preparing the peppers.
- Measuring cups: Ensures accurate measurement of quinoa, broth, and other ingredients for balanced flavors.
- Spoon: Useful for stuffing the pepper halves with the quinoa mixture evenly.
Vegetarian Stuffed Pepper Casserole Recipe
A delicious and healthy vegetarian stuffed pepper casserole that's perfect for any meal.
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Ingredients:
Main Ingredients
- 4 large bell peppers halved and seeded
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 can black beans drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 cup shredded cheese
- 1 tsp cumin
- 1 tsp chili powder
- to taste Salt and pepper
- for garnish Fresh cilantro
Instructions:
- Preheat oven to 375°F (190°C).
- Cook quinoa in vegetable broth according to package instructions.
- In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Place pepper halves in a baking dish and stuff with quinoa mixture.
- Top with shredded cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until peppers are tender and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes:
Feel free to add any other veggies you like!
Read more: Mexican Stuffed Pepper Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 4gCholesterol: 15mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 1500IUVitamin C: 150mgCalcium: 200mgIron: 4mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the quinoa mixture and stuff the peppers as directed.
- Assemble the stuffed peppers in the baking dish.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours before baking.
Freezing Instructions
- Follow the recipe through stuffing the peppers.
- Place stuffed peppers on a baking sheet and freeze until solid.
- Transfer frozen peppers to a freezer-safe container or bag.
- Label with the date and freeze for up to 3 months.
- To bake, thaw overnight in the fridge, then bake as directed.
For an extra kick, try adding a pinch of smoked paprika to the quinoa mixture. It gives the dish a subtle, smoky flavor that pairs perfectly with the bell peppers.
Frequently Asked Questions
FAQ:
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with rice, couscous, or bulgur.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I make this recipe vegan?
Absolutely, just use vegan cheese or skip the cheese altogether.
Do I need to pre-cook the bell peppers?
No, they will cook in the oven while baking.
Can I freeze this casserole?
Yes, freeze it before baking. Thaw in the fridge overnight, then bake as directed.
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