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Stuffed Peppers with Leftover Grains and Vegetables

This dish involves hollowing out colorful bell peppers and stuffing them with a mixture of cooked grains and seasonal vegetables. The peppers are then roasted until tender, with a slightly caramelized exterior and a savory, tender filling inside, creating a vibrant and appealing main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Various
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers preferably different colors for visual appeal
  • 1 cup cooked grains such as rice, quinoa, or leftover cooked grains
  • 1 cup seasonal vegetables chopped, e.g., zucchini, tomatoes, spinach
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 0.5 cup shredded cheese optional, for topping

Equipment

  • Sharp knife
  • Baking dish
  • Mixing bowl
  • Spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Carefully cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the filling. Place the peppers upright in a baking dish.
  2. Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, filling your kitchen with a warm aroma.
    4 large bell peppers
  3. Add the chopped seasonal vegetables to the skillet and cook until just tender, about 3-5 minutes. Stir occasionally to evenly cook and soften the vegetables, releasing their natural sweetness.
    4 large bell peppers
  4. Remove the skillet from heat and stir in the cooked grains. Mix well to combine everything into a cohesive filling. Season with salt and pepper to taste. Let it sit for a minute to allow flavors to meld.
    4 large bell peppers
  5. Spoon the filling evenly into each hollowed-out bell pepper, pressing gently to pack the mixture slightly but avoiding overflowing.
  6. Sprinkle shredded cheese evenly over the filled peppers, if using, for a golden, cheesy top after baking.
    4 large bell peppers
  7. Bake in the preheated oven until the peppers are tender and slightly browned around the edges, about 25-30 minutes. You'll hear gentle bubbling and see the tops turn golden.
  8. Remove from the oven and let the peppers rest for a few minutes. Then, serve warm, garnished with fresh herbs if desired, revealing their vibrant colors and savory filling.