Easy Vegetable-Stuffed Peppers
Colorful stuffed peppers filled with a flavorful mix of kidney beans, broccoli, and cheese, baked to perfection; a wholesome, vegetarian dish perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Cook halved peppers in boiling water for 5 minutes and drain.
- Combine kidney beans, chopped broccoli, and grated cheese in a bowl.
- Fill each pepper half with the bean, broccoli, and cheese mixture.
- Pour tomato sauce over the stuffed peppers.
- Bake at 350°F for 1 hour or cook in a skillet for 15 to 30 minutes until heated through.
Tips & Substitutions
To add more flavor, consider mixing in some spices like cumin or chili powder into the bean mixture. If you don’t have kidney beans, black beans or chickpeas work well as substitutes. For a creamier texture, try adding a dollop of cream cheese to the filling. You can also use different kinds of cheese like mozzarella or cheddar based on preference.
Serving Suggestions
These stuffed peppers make a hearty main dish and pair well with a simple side salad or some crusty bread for a complete meal. They are also great with a side of rice or quinoa. For a fun twist, serve them alongside Cream Cheese Sticks for a delightful appetizer.
Storage & Reheating
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 20 minutes or until heated through. Alternatively, you can microwave them for 2-3 minutes, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Vegetable-Stuffed Peppers contains roughly 248 calories, with 17g protein, 43g carbohydrates, and 3g fat. It is an excellent source of vitamin C (301% of the Daily Value), dietary fiber (53% of the Daily Value), and protein (33% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 482mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers a day in advance. Just assemble them and store in the refrigerator until you're ready to bake. This not only saves time but also allows the flavors to blend beautifully overnight.
What can I use instead of tomato sauce?
If you're looking for a substitute for tomato sauce, you can use marinara sauce or even salsa for a different flavor profile. For a creamier option, consider using a white sauce or Alfredo sauce, which will give a unique twist to the dish.
Can I freeze the stuffed peppers?
Absolutely! You can freeze the stuffed peppers before or after baking. If freezing before baking, wrap them tightly in foil or plastic wrap. When you're ready to eat, bake from frozen at 350°F for about 1.5 hours, or until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).