Craving the comforting flavors of stuffed peppers but short on time? This unstuffed peppers recipe delivers all the taste without the fuss. Juicy bell peppers are mixed with a savory filling of grains, vegetables, and spices, creating a hearty dish that’s perfect for any occasion. Simple to prepare and perfect for meal prep, this recipe will quickly become a family favorite. Dive into the vibrant flavors and enjoy a meal that’s both healthy and satisfying!
Ingredients
– 2 bell peppers (any color)
– 1 cup cooked quinoa or rice
– 1 small onion, diced
– 1 cup cherry tomatoes, halved
– 1 cup black beans, drained and rinsed
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Olive oil for sautéing
– Fresh herbs for garnish (optional)
Servings and Cooking Time
This recipe makes 2 servings. Preparation time is approximately 10 minutes, and cooking time is about 20 minutes.
Nutritional Value
Per serving (1 stuffed pepper):
– Calories: 300
– Protein: 12g
– Carbohydrates: 45g
– Fat: 8g
– Fiber: 10g
This nutritional information is based on a serving size of one stuffed pepper.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove seeds.
3. Heat olive oil in a skillet over medium heat.
4. Sauté the diced onion until translucent, about 5 minutes.
5. Add cherry tomatoes and cook until softened, about 3 minutes.
6. Stir in the cooked quinoa or rice and black beans.
7. Season with garlic powder, cumin, salt, and pepper.
8. Mix everything well and remove from heat.
9. Spoon the filling into the halved peppers.
10. Place the stuffed peppers on a baking sheet and bake for 15 minutes.
Alternative Ingredients
Feel free to swap out quinoa for brown rice or couscous. You can also use ground turkey or lentils instead of black beans for added protein. For a spicy kick, add some diced jalapeños or your favorite hot sauce.
Serving and Pairings
These unstuffed peppers pair wonderfully with a fresh green salad, garlic bread, or a light vinaigrette. They also complement well with a dollop of sour cream or Greek yogurt on top for extra creaminess.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave for 2-3 minutes or until heated through. These peppers can also be frozen before baking; just thaw and bake when ready to enjoy.
Cooking Mistakes
– Overcooking the peppers can make them mushy.
– Not seasoning the filling adequately can lead to bland flavors.
– Using uncooked grains can result in a crunchy texture.
– Filling the peppers too much may cause spillage during baking.
– Forgetting to preheat the oven can affect cooking time.
Helpful Tips
– Use different colored bell peppers for a vibrant presentation.
– Add shredded cheese on top before baking for a melty finish.
– Incorporate more vegetables like zucchini or corn for added nutrition.
– Make a double batch for easy meal prep throughout the week.
FAQs
Can I make unstuffed peppers ahead of time?
Yes, you can prepare the filling and store it separately in the fridge for up to 3 days. Just assemble and bake when you’re ready to eat.
What can I use instead of quinoa?
Brown rice, couscous, or even cauliflower rice are great alternatives to quinoa in this recipe.
Are unstuffed peppers healthy?
Absolutely! They are packed with vegetables, fiber, and protein, making them a nutritious option for any meal.
How do I know when the peppers are done?
The peppers should be tender but not falling apart. A fork should easily pierce through them without resistance.
Can I freeze unstuffed peppers?
Yes, you can freeze the assembled peppers before baking. Just ensure they are wrapped tightly to avoid freezer burn.
Conclusion
This unstuffed peppers recipe is a delightful way to enjoy the classic flavors of stuffed peppers without the hassle. It’s versatile, healthy, and perfect for busy weeknights. Try it today and savor the deliciousness in every bite!
Unstuffed Peppers
Ingredients
- 2 bell peppers any color
- 1 cup cooked quinoa or rice
- 1 small onion diced
- 1 cup cherry tomatoes halved
- 1 cup black beans drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh herbs for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove seeds.
- Heat olive oil in a skillet over medium heat.
- Sauté the diced onion until translucent, about 5 minutes.
- Add cherry tomatoes and cook until softened, about 3 minutes.
- Stir in the cooked quinoa or rice and black beans.
- Season with garlic powder, cumin, salt, and pepper.
- Mix everything well and remove from heat.
- Spoon the filling into the halved peppers.
- Place the stuffed peppers on a baking sheet and bake for 15 minutes.
