Stuffed Bell Peppers With Fun Twist

Stuffed bell peppers are the perfect healthy dinner package for the cozy winter nights. Complete with delicious filling and flavor, these stuffed bell peppers are a nutritious dish and comfort food at its finest!

4-5 Servings Prep Time : 45-50 Min

Ingredients

• 6 bell peppers, variety of colors

• 4 tablespoons olive oil, divided

• 1 pound Tofu / Paneer

• Salt and freshly ground black pepper

• 1 onion, finely diced

• 2 cloves garlic, chopped

• 3 tablespoons sun-dried tomatoes, chopped

• Red pepper flakes, to taste

• 1/2 teaspoon cumin

• 1/2 teaspoon Italian herbs (store-bought; includes basil, oregano, rosemary, thyme, and marjoram)

• 1 cup quinoa, cooked

• 1 cup grated part-skim mozzarella or pepper jack cheese, divided

How to make

1. Preheat the oven to 350 F.

2. Cut the tops off the peppers. Either save the tops or finely chop the tops and discard the stems; set aside. Scoop out and discard the seeds and membranes. Place the peppers cut side up in a baking dish that is just large enough to hold them upright.

3. In a large skillet over medium-high, heat 2 tablespoons of the olive oil. Add the ground tofu and season with salt and pepper. Cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, about 8 to 10 minutes. Scoop the meat onto a paper towel-lined plate to drain excess fat.

4. In the same skillet, heat 1 tablespoon olive oil. Add the onion and chopped bell pepper tops (if using) and cook until the mixture begins to soften, about 3 to 4 minutes. Add the garlic, sun-dried tomatoes, red pepper flakes, cumin, and Italian herbs. Cook until everything is heated through. Then, stir in the ground tofu and cooked quinoa. Taste and adjust the seasoning as needed. Stir in half the grated cheese.

5. Fill the peppers with the tofu mixture, and top each with a sprinkle of the remaining cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with 1 tablespoon of olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 10 to 15 minutes.