Savory Stuffed Bell Peppers

Nearly every cuisine on earth has a stuffed bell pepper. African, Mexican, Danish, Korean and so many other cuisines fill bell peppers with a variety of ingredients like lamb, potato, tomatoes, rice and even saffron. In the United States, traditionally we use a mixture of ground beef, rice, and tomato sauce.

However, I like to mix things up and fill peppers with vegetables, quinoa or wild rice, cheese and fresh herbs. Healthy, colorful, and delicious stuffed bell peppers are incredibly easy and fast to prepare. For a smokey twist on this quick weeknight, family-friendly dish, blister the peppers with a culinary torch or open flame over the stove before baking. Enjoy and have a colorful day!

*This recipe serves 2. See the recommended recipe adjustments section for additional servings.

• Ingredients

  2 bell peppers

  1 cup wild rice (or 1/2 cup tricolor quinoa)

  1 cup corn

  1 zucchini (diced)

  1 yellow onion (diced)

  1 cup kale (shredded, or spinach)

  Monterey jack cheese

  1 can refried pinto beans (optional)

  green onion tops (chopped)

  3 leaves fresh sage

  3 leaves fresh basil

  Italian parsley

  garlic granules

  cumin

  salt

• Time and Serving Size Adjustments

  Time:

  Prep: 5min

  Cook: 15min

  Serving Size Adjustments:

  For the beans follow the indicated serving sizes on the label.

  3 servings: add 1 bell pepper

  4 servings: double the recipe

  5 servings: double the recipe + add 1 bell pepper

  6 servings: triple the recipe

  7 servings: triple the recipe + add 1 bell pepper

  Follow the method for additional servings.

Step 1

Preheat oven to 425F. Core bell peppers, chop onion and zucchini. Shred kale or spinach. Grate or cube cheese. Chop herbs and set aside in a small bowl.

Step 2

Meanwhile make a pot of wild rice or tricolor quinoa.

Step 3

In a large pan cook zucchini, corn, and greens. Season generously with garlic, cumin and salt.

Step 4

Optional step: with a culinary torch, blister the sides of the cored bell peppers.

Step 5

Once grains and vegetables are cooked, fill each bell pepper with a small layer of grains, cheese, vegetables, and more cheese at the top.

Step 6

Place stuffed bell peppers in the oven for 15 minutes.

Step 7

While the peppers cook, heat the refried beans in a small pan or pot and keep the leftover vegetables and grains warm.

Step 8

To serve, scoop a small amount of extra grains and vegetables onto plates. Place stuffed bell peppers on plates and top with fresh chopped herbs.