Vegetarian Stuffed Bell Peppers with Lemon Herb Cherry Tomato Topping Recipe
These vibrant vegetarian stuffed bell peppers are filled with a flavorful quinoa and brown rice blend sautéed with garlic, topped with melted mozzarella cheese, and finished with a tangy lemony herb olive oil tomato drizzle. Easy to prepare and perfect as a wholesome, colorful meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian American
- Diet: Vegetarian
Ingredients
Stuffed Peppers:
- 4 multi-color bell peppers, 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
- Prep the Bell Peppers: Preheat your oven to 375°F (190°C). Lightly grease a large 9×13 inch baking dish. Arrange the halved bell peppers cut side up in the dish and drizzle with 2 tablespoons of olive oil. Bake in the preheated oven for 10-15 minutes until the peppers are mostly tender.
- Make the Filling: Heat olive oil in a medium skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the cooked quinoa and brown rice blend, season with sea salt and black pepper to taste, and cook, stirring, for 1-2 minutes. Remove the skillet from heat.
- Assemble and Bake: Spoon the warm filling mixture into each bell pepper half. Top with shredded mozzarella cheese evenly. Return the baking dish to the oven and bake for an additional 6-7 minutes until the cheese has melted beautifully.
- Prepare the Lemony Herb Olive Oil Tomatoes: In a bowl, combine the halved cherry tomatoes with extra virgin olive oil, fresh lemon juice, garlic powder, dried basil, oregano, parsley, and red pepper flakes. Stir to combine and let sit for 2-3 minutes to marinate and develop flavors.
- Serve: Plate the baked stuffed peppers and generously spoon the lemony herb olive oil tomatoes over the top. Garnish with fresh cilantro and toasted pine nuts. Serve warm and enjoy.
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 then bake in a preheated oven at 350°F (177°C) until warmed through.
- Additional toppings can include chopped bacon (for non-vegetarians), fresh parsley, nuts like hazelnuts or pistachios, dried fruits such as apricots or cherries, sage, or sautéed onions for extra flavor and texture.
- If you don’t have the quinoa and brown rice blend, substitute with just brown rice or wild rice.
