Go Back
Pairing your zesty stuffed zucchini and bell peppers with complementary side dishes can elevate your meal. A fresh green salad tossed with a light vinaigrette can provide a refreshing contrast to the savory stuffed vegetables. Alternatively, serve the dish with a side of fluffy quinoa or brown rice to create a more substantial meal. These whole grains not only enhance the nutritional value but also absorb the flavors of the stuffing.

Stuffed Zucchini Bell Peppers

Discover the vibrant flavors of Zesty Stuffed Zucchini Bell Peppers, a healthy and delicious meal perfect for any dietary preference. This recipe combines fresh zucchini, colorful bell peppers, protein-packed quinoa, and savory black beans, creating a nutritious dish that never compromises on taste. Ideal for vegetarians and gluten-free diets, this customizable meal is sure to impress family and friends while promoting a balanced lifestyle. Get cooking and enjoy a delightful culinary experience!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchini

4 large bell peppers (any color)

1 cup cooked quinoa

1 cup black beans, rinsed and drained

1 cup corn (fresh, canned, or frozen)

1 cup diced tomatoes (canned or fresh)

1 small red onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

1 cup shredded cheddar cheese (or dairy-free alternative)

Fresh cilantro for garnish (optional)

1 tablespoon olive oil

Instructions
 

Prepare the Vegetables: Preheat your oven to 375°F (190°C). Cut the tops off the zucchini and bell peppers, then scoop out the insides of the zucchini using a spoon or a melon baller, keeping them intact. Save the insides of the zucchini for later use in the filling.

    Sauté the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing until the onion is translucent. Stir in the zucchini flesh and cook for another 3-4 minutes until softened.

      Mix the Stuffing: In a large bowl, combine the sautéed mixture with cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, oregano, salt, and black pepper. Mix until well combined.

        Stuff the Vegetables: Carefully fill each zucchini and bell pepper with the stuffing mixture. Press down gently to pack the filling tightly, and if desired, sprinkle some shredded cheese on top.

          Bake: Arrange the stuffed zucchini and bell peppers upright in a baking dish. If desired, add a splash of vegetable broth or water to the bottom of the dish to create steam. Cover with foil and bake for 25 minutes.

            Add Extra Cheese: After 25 minutes, remove the foil, sprinkle extra cheese on top (if using), and bake for an additional 10 minutes until the cheese is melted and bubbly, and the vegetables are tender.

              Garnish and Serve: Once out of the oven, let cool for a few minutes before serving. Garnish with fresh cilantro if desired. Enjoy your vibrant and delicious stuffed zucchini bell peppers!

                Prep Time, Total Time, Servings: 20 min | 45 min | Serves 4-8