Description
These Herb and Cheese Stuffed Bell Peppers are a delicious and satisfying vegetarian main course. Bell peppers are filled with a flavorful mixture of quinoa, three kinds of cheese, and a blend of fresh herbs, then baked to perfection.
Ingredients
Scale
Bell Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa or rice
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup breadcrumbs (optional for topping)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a baking dish.
- Sauté onion and garlic: In a skillet, sauté onion and garlic until soft.
- Prepare filling: Combine quinoa, cheeses, herbs, seasonings, and sautéed onion mixture.
- Fill the peppers: Stuff the bell peppers with the filling mixture and place them in the baking dish.
- Bake: Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10–15 minutes until golden.
- Serve: Allow to cool slightly before serving.
Notes
- You can substitute quinoa with brown rice or couscous.
- Include chopped spinach or kale for extra nutrition.
- For a spicier variation, use pepper jack cheese or add jalapeños to the filling.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg
