Go Back
In the world of culinary creations, few dishes can rival the vibrant appeal of stuffed vegetables. Among these, Stuffed Zucchini and Bell Peppers Delight stands out as a healthful and colorful option that is perfect for weeknight dinners and special occasions alike. This vegetarian dish not only tantalizes the taste buds but also delivers an impressive array of nutrients, making it an ideal choice for health-conscious eaters. With its wholesome ingredients, delightful flavors, and straightforward preparation, this recipe is sure to become a favorite in your kitchen.

Stuffed Zucchini Bell Peppers

Discover the vibrant flavors of Stuffed Zucchini and Bell Peppers Delight, a healthy and visually appealing vegetarian recipe perfect for any occasion. This dish features nutrient-packed zucchini, bell peppers, quinoa, black beans, and corn, creating a wholesome meal that's easy to prepare. With customizable fillings and delightful spices, each bite is a burst of flavor. Ideal for weeknight dinners or meal prep, this recipe is sure to impress family and friends while nourishing your body. Give it a try and elevate your cooking game!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchini, halved lengthwise

4 large bell peppers (any color of your choice)

1 cup cooked quinoa

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen, thawed if frozen)

1 cup diced tomatoes (can use canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and freshly ground black pepper, to taste

1 cup shredded cheese (cheddar, Monterey Jack, or your favorite variety)

Fresh cilantro, chopped (for garnish)

1 tablespoon olive oil

Juice of 1 lime

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Zucchini and Peppers: Using a spoon, scoop out the flesh from the zucchini halves to create hollow boats, making sure to leave enough of the sides intact for structure. Reserve the scooped-out flesh. For the bell peppers, cut off the tops, then remove the seeds and membranes, making them ready for stuffing.

      Create the Filling: In a large skillet, heat the olive oil over medium heat. Add in the reserved zucchini flesh and sauté it for about 3-4 minutes, or until it softens and becomes fragrant.

        Combine the Filling Ingredients: In a spacious mixing bowl, combine the sautéed zucchini, cooked quinoa, black beans, corn, diced tomatoes, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Squeeze the juice of one lime over the mixture and stir everything together until well incorporated.

          Stuff the Vegetables: Generously pack the quinoa mixture into each zucchini boat and bell pepper, pressing down gently to ensure the filling stays put.

            Bake the Stuffed Veggies: Arrange the stuffed zucchini and bell peppers in a baking dish. To keep the moisture in, cover the dish with aluminum foil and place it in the preheated oven to bake for 25 minutes. After this time, carefully remove the foil, sprinkle the top with shredded cheese, and return to the oven for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

              Garnish and Serve: Once baked, take the dish out of the oven and allow it to cool for a few minutes. Before serving, sprinkle with freshly chopped cilantro for a burst of color and flavor.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings

                  - Presentation Tips: Serve on a large platter, drizzling a little extra lime juice over the top for an added zing. You may also sprinkle additional cilantro for a vibrant finish!