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Vegetarian Stuffed Bell Peppers with Lemon Herb Tomato Topping Recipe

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4.6 from 13 reviews

These vibrant Stuffed Bell Peppers are a flavorful vegetarian dish featuring a savory quinoa and brown rice filling, topped with melted mozzarella cheese, and finished with a zesty lemony herb olive oil tomato garnish and toasted pine nuts. Perfect for a wholesome and colorful meal that is easy to prepare and satisfying.

Ingredients

Stuffed Peppers:

  • 4 bell peppers, multi-color (halved)
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 cups cooked quinoa/brown rice blend
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 cups organic mozzarella cheese, shredded

Lemony Herb Olive Oil Tomatoes:

  • 1 ½ cups cherry tomatoes, halved
  • ¼ cup extra virgin olive oil
  • 1 lemon, freshly squeezed
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ¼ teaspoon red pepper flakes

Garnish:

  • Fresh cilantro
  • Pine nuts, toasted

Instructions

  1. Preheat and Prep the Bell Peppers: Preheat your oven to 375 degrees Fahrenheit. Lightly grease a large baking dish (such as a 9x13 inch dish) and arrange the halved bell peppers cut side up. Drizzle 2 tablespoons of olive oil over the peppers. Place the baking dish in the oven and cook the peppers for 15 minutes until they are mostly tender.
  2. Make the Filling: While the peppers are baking, heat a medium skillet over medium-high heat and add the olive oil. Once warm, add the minced garlic and sauté until fragrant, about 1 minute. Add the cooked quinoa and brown rice blend to the skillet along with sea salt and black pepper to taste. Stir well to combine the flavors and cook for another 1-2 minutes. Remove from heat.
  3. Assemble and Bake: Spoon the cooked filling evenly into the partially baked bell pepper halves. Top each stuffed pepper with shredded mozzarella cheese. Return to the oven and bake for an additional 7 minutes or until the cheese has melted thoroughly.
  4. Prepare the Lemony Herb Olive Oil Tomatoes: In a bowl, combine the halved cherry tomatoes with extra virgin olive oil, freshly squeezed lemon juice, garlic powder, dried basil, oregano, parsley, and red pepper flakes. Stir to combine all ingredients thoroughly and let the mixture marinate for 3 minutes to blend the flavors.
  5. Serve and Garnish: Place the baked stuffed peppers onto a serving platter. Spoon the lemony herb olive oil tomatoes generously over the peppers. Garnish with fresh cilantro leaves and toasted pine nuts. Serve warm and enjoy your delicious, colorful vegetarian meal.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
  • To reheat, bring leftovers to room temperature and bake in a preheated oven at 350 degrees Fahrenheit until warmed through.
  • For additional toppings, consider adding chopped bacon (if not vegan), fresh parsley, hazelnuts, pistachios, apricots, cherries, sage, or sautéed onions for extra flavor variations.
  • If a quinoa and brown rice blend is unavailable, substitute with regular brown rice or wild rice as desired.

Find it online: https://mealsbykate.com/vegetarian-stuffed-bell-peppers-with-lemon-herb-tomato-topping-recipe/