Veggie-Loaded Stuffed Bell Peppers

Name: Veggie-Loaded Stuffed Bell Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 6 pieces Red Bell Pepper (6 large bell peppers, halved and cored, leaving the stems intact (if you wish)); 2 tbsp Olive Oil (2 tablespoons olive oil plus more for drizzling); 0 pieces Kosher Salt (kosher salt + kosher salt); ½ cup Quinoa (1/2 cup quinoa); 1 piece Yellow Onion (1 onion, finely diced); 1 piece Jalapeño (1 hot chili, optional, finely minced) — optional; 1 cup Zucchini (1 or 2 zucchini, small diced, to yield about 2 cups — up to 2); 2 pieces Corn (2 ears corn, kernels removed); 1 cup Cherry Tomato (1 cup cherry tomatoes, quartered); 6 pieces Scallion (6 scallions, finely sliced); 1 bunch Cilantro (1 bunch cilantro, finely chopped to yield about a cup); 12 oz Monterey Jack Cheese (12 ounces Monterey Jack cheese, cubed); 0 pieces Basil (basil or chives, chopped finely, for garnish, optional) — optional; 0 pieces Lemon (lemon for garnish, optional) — optional

Stuffed bell peppers filled with a quinoa-vegetable mixture and Monterey Jack cheese, roasted until tender and cheesy.

50 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal

Ingredients

For 6 servings

Red Bell Pepper6 pieces · 6 large bell peppers, halved and cored, leaving the stems intact (if you wish)
Olive Oil2 tbsp · 2 tablespoons olive oil plus more for drizzling
Kosher Salt0 pieces · kosher salt + kosher salt
Quinoa½ cup · 1/2 cup quinoa
Yellow Onion1 piece · 1 onion, finely diced
Jalapeño1 piece · 1 hot chili, optional, finely minced · optional
Zucchini1 cup · 1 or 2 zucchini, small diced, to yield about 2 cups — up to 2
Corn2 pieces · 2 ears corn, kernels removed
Cherry Tomato1 cup · 1 cup cherry tomatoes, quartered
Scallion6 pieces · 6 scallions, finely sliced
Cilantro1 bunch · 1 bunch cilantro, finely chopped to yield about a cup
Monterey Jack Cheese12 oz · 12 ounces Monterey Jack cheese, cubed
Basil0 pieces · basil or chives, chopped finely, for garnish, optional · optional
Lemon0 pieces · lemon for garnish, optional · optional

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Steps

1Heat the oven to 475ºF convection roast. Place the peppers cut side down on a sheet pan lined with parchment paper. Drizzle with oil. Season with salt. Transfer pan to the oven and cook for 15 to 20 minutes or until the peppers begin to blister. Remove from the oven. Turn peppers over. Set aside.
2Meanwhile, fill a medium pot with water, and bring to a simmer. Add a big pinch of kosher salt. Cook quinoa 9-12 minutes or until the quinoa is done. Drain through a fine-mesh sieve. Set aside.
3Meanwhile, heat the 2 tablespoons of olive oil in a large skillet over high heat. When it shimmers, add the diced onion and chili, immediately lower the heat to medium, season with a pinch of salt, and stir. Cook for about 5 minutes, stirring occasionally, until the onion softens and begins turning translucent.
4Add the diced zucchini and cook for 2 minutes, just until the zucchini loses its rawness — you don’t want the zucchini to turn to mush; it’s nice when it has some texture here. Add the corn and cook for a minute more. Turn off the heat. Add the tomatoes, scallions, and cilantro.
5Add the quinoa and stir to combine. Taste. Add salt and pepper until it tastes well seasoned. Fold in the cubed Monterey Jack.
6Spoon filling into the cavities of the peppers. Don’t be afraid to really, really pack them full — it’s OK if the filling is heaped in a mound in each pepper. These peppers are meant to feel substantial. You may have a little extra filling on hand; it’s delicious on its own. Save it for another day or eat it.
7Transfer peppers to the oven and cook for about 10 minutes more until the cheese begins melting and the vegetables begin browning.
8Remove from oven. Garnish with fresh basil, if you wish. Serve with a squeeze of lemon, if you wish.