Baked Vegetable and Cheese Stuffed Peppers

Baked Vegetable and Cheese Stuffed Peppers are vibrant and hearty, making a perfect kosher dinner that is both nutritious and flavorful. Each bite delivers a delicious combination of roasted vegetables, melty cheese, and aromatic herbs, all encased in a sweet bell pepper.

Ingredients

• 2 large bell peppers - any color
• 1 cup cooked quinoa
• 1 cup chopped spinach
• 1 medium zucchini - diced
• 1 small onion - diced
• 1 clove garlic - minced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable broth

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish standing upright.
3. In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
4. Add the diced zucchini and chopped spinach to the skillet, cooking until the spinach wilts, about 2-3 minutes.
5. In a large bowl, combine the cooked quinoa with the sautéed vegetables, mozzarella cheese, Parmesan cheese, oregano, salt, and black pepper. Mix until well combined.
6. Stuff each bell pepper generously with the quinoa and vegetable mixture, pressing it down gently to pack it in.
7. Pour the vegetable broth into the bottom of the baking dish to help steam the peppers while they bake.
8. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 40 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 25 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from bell peppers.
• High in plant-based protein and fiber from quinoa and vegetables.

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