Although I started my vegetable garden later than expected this year, I managed to grow some delicious vegetables like sweet bell peppers, tomatoes, and herbs.
One of my favorite ways to cook sweet bell peppers (red, orange, and yellow-colored ones) is by stuffing and then baking them. The flesh gets soft when you grill or char it and then you can stuff it with whatever you want.
I've made this dish several times but never wrote the recipe down. My mom nudged me to share it since I'm always at her back to write all of her recipes so I can make them at my leisure. I hope you enjoy this dish as much as I do.
Ingredients
- 3 Bell peppers (red, orange, and/or yellow can be used)
- 1 medium onion, chopped finely
- 10 oz mushrooms (Baby Bell or white button mushrooms), chopped
- 1 tomato (vine or plum variety), finely chopped
- 8 oz fresh spinach* leaves
- 1/2 Tbsp ginger-garlic paste
- 1 tsp garam masala
- 1/2 tsp chili powder
- 1/2 tsp turmeric powder (optional)
- 1/2 to 1 tsp salt (adjust salt as per your taste)
- 1.5 Tbsp vegetable oil
- 1 cup cooked rice* (plain or brown)
- 1 cup grated pepper jack cheese (or mozzarella cheese)
Instructions
- Heat oil in a medium saucepan on medium heat. Add ginger-garlic paste and onions. Saute them until the onions are translucent, and then add garam masala, turmeric powder, and chili powder. Mix well.
- Reduce the heat to low-medium and add mushrooms. Cover with lid and cook for 5 to 7 minutes or until mushrooms reduce in size. Remove the lid and add tomato and salt and cook for a few more minutes. Next, add spinach and cook uncovered until the leaves are wilted and the mixture is not as watery.
- Lastly, add the cooked rice or your favorite carb like quinoa or brown rice. Mix well and remove from heat.
- Chop the bell peppers in half so you end up with 6 halves (or cups) so they can be stuffed. Then place them on a dinner plate, season each pepper cup with a little salt, and microwave them for 4 to 5 minutes. Let them cool down.
- Grill/char the halves on a griddle or flat pan to your liking. Transfer the pepper cups to the desired baking sheet/dish safe to use in the oven. Sprinkle cheese into each of the grilled pepper cups.
- Scoop about 1/3 cup of stuffing into each pepper cup. You can stuff as much as you want.
- Sprinkle the top of each stuffed pepper with more cheese.
- Preheat oven to 350 °F and bake peppers for 15 minutes or until cheese is melted.
- The stuffed peppers are ready to be served. I can easily eat one to two pepper halves for lunch or dinner.
Quick Tips
- Frozen spinach can be used but make sure that you pick up frozen spinach leaves.
- You can substitute with quinoa as well.
- You can make the stuffing, while you are preparing the bell peppers.
- I sometimes add some cheese to the stuffing to hold it together.
I like using red, orange, and yellow bell peppers because they have a sweeter flavor than the green ones. Add some cooked lentils or legumes to increase the nutritional value of this recipe. I like making this dish because it is heart-healthy and you can use up whatever vegetables and/or rice you have on hand for the stuffing.
Please feel free to share your comments about this recipe. Let us know if you end up making it or have any questions. 🙏
🎊🎉🎇 Happy Holidays 🎇🎉🎊
