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Vegetarian Stuffed Bell Peppers with Lemon Herb Tomato Topping Recipe

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Delicious and colorful vegetarian stuffed bell peppers filled with a savory quinoa and brown rice blend, topped with melted mozzarella cheese and drizzled with a fresh lemony herb olive oil tomato mixture. This wholesome dish is perfect for a healthy, satisfying meal that combines tender roasted peppers, flavorful filling, and zesty toppings.

Ingredients

Stuffed Peppers:

  • 4 bell peppers, multi-color (halved)
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 cups cooked quinoa and 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. Prep the Bell Peppers: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish (9×13 inches) and arrange the halved bell peppers cut side up. Drizzle 2 tablespoons of extra virgin olive oil over the peppers. Place the dish in the preheated oven and bake the peppers for 10 to 15 minutes until they become mostly tender.
  2. Make the Filling: While peppers are baking, heat some olive oil in a medium skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the cooked quinoa and brown rice blend to the skillet. Season with sea salt and black pepper to taste, and stir well to combine. Cook for 1-2 minutes to heat through. Remove from heat.
  3. Assemble and Bake: Remove the partially cooked peppers from the oven. Spoon the filling mixture evenly into each pepper half. Top each filled pepper with shredded mozzarella cheese. Return the baking dish to the oven and bake for an additional 6 to 7 minutes until the cheese is melted and bubbly.
  4. Prepare the Lemony Herb Olive Oil Tomatoes: In a bowl, combine the halved cherry tomatoes with ¼ cup of extra virgin olive oil, freshly squeezed lemon juice, garlic powder, dried basil, dried oregano, dried parsley, and red pepper flakes. Stir well to combine and let the mixture marinate for 2 to 3 minutes.
  5. Serve: Arrange the baked stuffed peppers on a serving platter. Drizzle the lemony herb olive oil tomato mixture over the peppers. Garnish with fresh cilantro leaves and toasted pine nuts to add a burst of flavor and texture. Serve immediately and enjoy!

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, allow the dish to come to room temperature and then warm in a preheated oven at 350°F (175°C) until heated through.
  • For added flavor and texture, consider topping the peppers with chopped bacon, fresh parsley, hazelnuts, pistachios, dried apricots or cherries, sage, or sautéed onions.
  • If you don’t have a quinoa and brown rice blend, substitute with cooked brown rice or wild rice.

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