Herb-Infused Stuffed Bell Peppers Recipe

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Are you looking for a vibrant and satisfying dish that packs a punch of flavor? These herb-infused stuffed bell peppers are here to steal the show. Each bite is a delicious blend of fresh ingredients and aromatic herbs, creating a mouthwatering experience that you’ll crave time and again. Plus, they’re perfect for meal prep or a cozy family dinner.

Imagine tender bell peppers bursting with a savory filling, enriched with herbs and spices. This recipe is not just a meal; it’s a celebration of fresh flavors that will make your taste buds dance. Whether you’re serving them up for a family gathering or just a weeknight treat, these stuffed peppers are sure to impress.

What makes this dish truly special is its versatility. You can customize the filling to your liking, swapping in different grains or proteins, all while enjoying the fresh herb notes that elevate the dish.

Delicious and Colorful Herb-Infused Stuffed Bell Peppers

These stuffed bell peppers are a delightful combination of sweet bell peppers filled with a savory mixture of grains, herbs, and spices. They are baked until tender, allowing the flavors to meld beautifully, creating a dish that is both healthy and satisfying.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt, adjust to taste
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded cheese (optional)
• Olive oil for drizzling
• Fresh herbs for garnish (optional)

Instructions

1. Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Drizzle with olive oil and place them upright in a baking dish.
2. Make the Filling: In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, onion, garlic, cumin, paprika, salt, black pepper, parsley, and cilantro. Mix well until fully combined.
3. Stuff the Peppers: Spoon the filling into each bell pepper, packing it gently. If using, sprinkle shredded cheese on top.
4. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.
5. Serve: Garnish with additional fresh herbs if desired. Serve warm and enjoy!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

• Servings: 4 servings
• Calories: 280kcal
• Fat: 10g
• Protein: 12g
• Carbohydrates: 39g