healthy stuffed peppers

These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option as well!

Mexican Quinoa Stuffed Peppers

quinoa

black beans (drained & rinsed)

sweet corn (thawed)

tomatoes (diced)

onion

cilantro

limes

chili powder

cumin

garlic powder

sea salt

sweet bell peppers

avocado (sliced)

sour cream

Cilantro

Preheat the oven to 350ºF.&nbsp;

In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.

Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.&nbsp;

Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!

This easy rice bake is a spin on making stuffed peppers. It's all made in one baking dish and topped with cheese! So easy!

Stuffed Pepper Rice Bake

lb beef

long grain or jasmine rice

tomatoes

red bell pepper, chopped

yellow bell pepper, chopped

red onion, chopped

paprika

tsp chili powder

onion powder

tsp salt,

tsp black pepper,

broth

olive oil

garlic

oz shredded Colby jack cheese

Cook ground beef and season with your favorite seasonings. (We use 3 cloves fresh garlic, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, and 1/2 tsp paprika.)

Chop the red bell pepper, yellow bell pepper, and red onion.  

In a 12&#215;8 baking dish add the  rice, diced tomatoes with chilis, red bell pepper, yellow bell pepper, and onions.

Mix in paprika, chili powder, onion powder, salt, black pepper, olive oil, low sodium broth, and garlic.

Give everything a good mix to make sure it is combined.

Cover and bake at 400 degrees Fahrenheit for 45 minutes.

Remove dish, add shredded cheese, and bake uncovered for an additional 10 minutes or until cheese is nicely melted.

Garnish with fresh cilantro or Italian parsley. Serve immediately or cover and let sit until ready to serve.

Bring the flavors of the Mediterranean to your table with this tasty stuffed peppers recipe. Mediterranean stuffed peppers are filled with delicious spices and are perfect for a family weeknight dinner.

Mediterranean Stuffed Peppers

bell peppers (orange, yellow and red)

olive oil (extra virgin)

ground beef (90% lean)

cinnamon

tsp cumin

tsp cardamom

tsp paprkia

tsp salt

tomato paste

white rice

parsley (chopped)

olives (to top)

Preheat the oven to 375F. 

Cut the top of the bell peppers, clean out the seeds and set them aside.

Bring a pot of water to boil and steam the bell peppers for almost 5 minutes.

Heat olive oil in a pan over medium heat. Saute onion until translucent. 

Add ground beef to the onion and cook it until it's brown. 

Add in cinnamon, cumin, cardamom, mined garlic, paprika and salt. 

Add tomato paste and mix well until fully combined. 

Add in cooked white rice and combine. 

Fill the bell peppers with the filling, top with olives and parsley. Place the top part of the bell peppers on as lids and place the bell peppers in an oven safe dish.

Pour the broth into the dish and cover with aluminum foil. 

Bake for 30 minutes. Uncover and bake for another 15 minutes until the bell peppers are soft to your preference.

Serve warm. 

Quinoa Stuffed Peppers with Mediterranean-inspired vegetarian filling of spinach, artichokes, and Greek yogurt. A delicious, easy recipe!

Quinoa Stuffed Peppers

vegetable stock (or sub water—slightly less flavorful)

red bell peppers ((or yellow

extra virgin olive oil

spinach leaves (fresh

basil

salt

black pepper

artichoke hearts ((14 ounces), drained and chopped)

parsley

non-fat plain Greek yogurt

Simmer

Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, then cover and let sit for 15 additional minutes.

Preheat

Preheat oven to 375 degrees F and lightly grease a 9x13-inch baking dish. Arrange the peppers in the dish, cut sides up.

Saute

Heat the olive oil in a large, deep saute pan over medium high. If using fresh spinach, add the spinach in small handfuls, stirring as it wilts down, until you have added all of the leaves. If using frozen spinach, add it in a few larger handfuls, breaking up any clumps of leaves as you go.

Combine

To the skillet, add the garlic, basil, salt, and pepper. Let cook 30 seconds, then add the artichoke hearts and cook until warmed through. Remove from the heat. Stir in the quinoa, parsley, 2/3 cup of the cheese, then the Greek yogurt.

Stuff

Generously stuff the peppers with the quinoa filling. Lightly coat a sheet of foil larger enough to cover the peppers with cooking spray, then cover the dish with foil, spray-side down.

Bake

Bake for 30 minutes at 375 degrees, covered, then remove foil, sprinkle the remaining 1/3 cup cheese over the top, and continue baking 5-10 additional minutes, until peppers are cooked to desired tenderness and the cheese is melted. Serve warm.

We love cheeseburgers in our house and these stuffed peppers have all of those flavors. They&#x27;re topped with our favorite burger sauce - a simple addition that really makes these stand out.

Cheeseburger Stuffed Peppers

bell peppers (any color)

beef

sugar free ketchup

mustard

Worcestershire sauce

cheddar

mayonnaise

pickle juice

garlic salt

Preheat oven to 350 degrees. 

Slice each pepper in half from root to tip. Remove the seeds and membranes from the peppers. Place in a 9x13 baking dish.

Add the beef to a medium skillet over medium heat and brown, crumbling the beef as it cooks. 

Once beef is cooked through, add the ketchup, mustard, Worcestershire sauce, and seasoned salt. Stir well to combine. Remove from the heat.

Add the cheese to the beef and stir to combine.

Spoon the beef mixture into the pepper halves. Pour ⅓ cup of water into the bottom of the pan to steam the peppers as they cook.

Cover the pan tightly with foil and bake for 35 minutes or until peppers are as tender as you’d like. 

To make the peppers:

While peppers are baking, whisk together the mayonnaise, ketchup, mustard, pickle juice, garlic salt, and chili powder until combined. 

When peppers have finished baking, sprinkle the tops with cheddar, lettuce, tomatoes, and pickles. Drizzle lightly with the sauce. 

Serve hot.

To make the topping:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1651589317/bnjohpm54zplw4hvdjav.mp4

These Cheeseburger Stuffed Peppers are loaded with a cheesy, savory low carb ground beef mixture and topped with a special homemade sauce!

These stuffed bell peppers are a warm and satisfying dish inspired by the vibrant flavors of the Mediterranean—simple to make, naturally plant-based, and perfect for sharing around the table.

Stuffed Bell Peppers

medium bell peppers (any color)

garlic (grated)

coriander (or ground cumin)

turmeric

red pepper flakes (or more to taste)

rice

(15 ounces) lentils

(15 ounces) diced tomatoes

vegetable broth

lemon

Make the Filling

Make the Filling: Heat 2 tablespoons extra virgin olive oil in a large skillet, add 1 large onion (chopped), and sauté it for three minutes.Add 1 cup rice, 3 cloves garlic (grated), 1½ teaspoons ground coriander, 1 teaspoon turmeric,¼ teaspoon red pepper flakes, and sauté while stirring for 60 seconds.Stir in 2 cups vegetable broth, 1 can (15 ounces) lentils (drained), and 1 can (15 ounces) diced tomatoes, then season with 1 teaspoon salt and ⅛ teaspoon black pepper.Simmer for 10 minutes, stirring occasionally. Turn the heat off and stir in ½ cup Italian parsley (chopped). Taste and adjust for salt. The rice should be half-cooked.

Stuff and Bake the Peppers

Stuff and Bake the Peppers: Preheat oven to 350°F (180°C). Cut peppers in half, remove seeds, and sprinkle with salt. Fill with rice and lentil mixture. Bake for 40 minutes (or air fry for 30) until fork-tender. Cover with foil if tops brown too quickly.

Serve

Serve: Top with parsley and serve with lemon wedges. Optional toppings: feta, caramelized onions, or yogurt tahini sauce.

Delicious! We were short on time, so I made the filling, but instead of stuffing the peppers, I sliced and roasted them while the filling was simmering. Served the roasted peppers alongside, and saved 40 minutes! Thanks so much.

That sounds so good! I’m planning on making it for a larger group so I think I will make it the day before. What do you recommend for reheating- temp and time?

This recipe has been a staple in my house since the beginning of 2024 😛. I absolutely love it! Thank you so much for sharing your delicious recipes 🫶🏼✨.

I love the combination of lentils and rice with the spices. It’s such a fulfilling and healthy dish! I sprinkled it with feta on top and it was delish! Thank you for the recipe :-)

Hi, We have begun to try to eat meatless on Mondays.  This recipe is excellent! Very tasty!
I'm looking forward to trying out your other recipes.

We had these stuffed peppers last night.  Didn't do the onions and used plain dairy-free yogurt and they were great.  Lovely flavour.  Thanks so much.

This recipe is super tasty! And it's easy to make! Instead of rice, I used quinoa and it turned out even more delicious. I've been looking for vegetarian/plant-based recipes and stumbled on your page. Started to save some of your recipes and tried making them. Way way back years ago, the first time I tried different kinds of stuffed vegetables was from Turkish dishes and Greek when I had my trip. Thanks to your recipe Louise and Nico, I can re-create my own now.

I saved this recipe a few months ago and tonight was the first time I made it. I don’t know why I waited so long. 
These stuffed peppers were incredibly easy to make and tasted amazing. I served them with your yogurt tahini sauce(so yum!)grilled Halloumi and a lightly toasted Naan. This recipe is a keeper for sure. Thank you Nico and Louise

https://www.youtube.com/watch?v=nMS_24mmp7I

⭐️ Get Recipe: https://theplantbasedschool.com/vegan-stuffed-bell-peppers/

Our stuffed bell peppers are a tasty and satisfying recipe that combines rice, lentils, and fragrant spices into a hearty and healthy meal.

The recipe is easy to make with wholesome pantry staples. It's excellent as a main meal, a side dish, and for meal prep.

⭐️ Ingredients
4 medium bell peppers any color
2 tablespoons extra virgin olive oil
1 large onion chopped
3 cloves garlic pressed
½ teaspoon cumin
½ teaspoon turmeric
¼ teaspoon red pepper flakes
1 cup (200 grams) rice
1 can (15 oz) (240 grams) lentils drained and rinsed
1 can (15 oz) (400 grams) diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
2 cups (500 grams) vegetable broth
½ cup (15 grams) parsley chopped

TOPPING SUGGESTIONS
fresh lemon juice
caramelized onions
yogurt tahini sauce


❤️ Nico & Louise 
Theplantbasedschool.com

Top 7 healthy stuffed peppers recipes from across the web

The most viewed healthy stuffed peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Mexican Quinoa Stuffed Peppers

Stuffed Pepper Rice Bake

Stuffed Pepper Rice Bake

Mediterranean Stuffed Peppers

Quinoa Stuffed Peppers

Cheeseburger Stuffed Peppers

Stuffed Bell Peppers

Top 7 healthy stuffed peppers recipes from across the web

The most viewed healthy stuffed peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Quinoa Stuffed Peppers

Stuffed Pepper Rice Bake

Stuffed Pepper Rice Bake

Mediterranean Stuffed Peppers

Quinoa Stuffed Peppers

Cheeseburger Stuffed Peppers

Stuffed Bell Peppers

The most viewed healthy stuffed peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine