Stuffed Vegetable Medley

$- 2 medium zucchinis, halved and hollowed out - 2 bell peppers (any color), halved and seeds removed - 1 cup cherry tomatoes, diced - 1 cup cooked quinoa - 1 cup black beans, rinsed and drained - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ cup shredded mozzarella cheese (or a vegan alternative) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley or cilantro, chopped, for garnish You need to measure each ingredient carefully. This ensures the best taste. Here are the key measurements: - Zucchinis: 2 medium - Bell peppers: 2 - Cherry tomatoes: 1 cup - Cooked quinoa: 1 cup - Black beans: 1 cup - Onion: 1 small - Garlic: 2 cloves - Ground cumin: 1 teaspoon - Smoked paprika: 1 teaspoon - Mozzarella cheese: ½ cup - Olive oil: 2 tablespoons - Salt and pepper: to taste Feel free to get creative! You can swap or add different vegetables or cheeses. Here are some ideas: - Use eggplant or mushrooms for a different texture. - Try spinach or kale for extra greens. - Swap mozzarella for feta or goat cheese for a tangy taste. - Add some chopped nuts for crunch. These options allow you to make this dish your own! {{ingredient_image_2}} First, set your oven to 375°F (190°C). Preheating the oven is key. It warms the air inside. This way, your stuffed vegetables cook evenly. An oven that is too cool may lead to soggy veggies. Next, grab a medium skillet and add 2 tablespoons of olive oil. Heat it on medium. Add 1 small chopped onion and 2 minced garlic cloves. Sauté them for 3-4 minutes. You want the onion to turn soft and clear. Then, toss in 1 cup of diced cherry tomatoes, 1 cup of cooked quinoa, and 1 cup of rinsed black beans. Season with 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika. Salt and pepper will add taste too. Cook this mix for 5 minutes. Stir it often to blend the flavors. Now, take your hollowed zucchinis and bell peppers. Fill each half with your tasty mixture. Press down a bit. This makes sure the filling stays in place. You want each bite to be full of flavor. Place the stuffed veggies in a greased baking dish. Cover it with aluminum foil. This keeps the moisture in. Bake it for 25-30 minutes in the preheated oven. After that time, carefully remove the foil. Put the dish back in the oven for another 10-15 minutes. You want the tops to turn golden brown and the veggies to be tender. Once it's done, let it cool for a few minutes. Garnish with fresh parsley or cilantro before serving. Enjoy your healthy and colorful meal! When you prepare your vegetables, choose fresh ones. Look for vibrant colors and firm textures. Wash them well to remove dirt. For the zucchini and peppers, cut them in half carefully. Hollow them out gently, leaving enough flesh for support. This helps hold the filling and ensures they cook evenly. To keep your stuffed vegetables firm, avoid overcooking them before baking. Sauté your filling just enough to blend the flavors. Don't add too much liquid to your mixture. If using tomatoes, drain excess juice before adding. When you bake, cover with foil for the first part, then uncover to crisp the tops. To ensure even cooking, place your stuffed vegetables in a single layer. Use a baking dish that allows space between them. This helps heat circulate. If your oven has hot spots, turn the dish halfway through baking. Check for doneness by piercing with a fork; they should be tender but not mushy. Pro Tips Use Fresh Herbs: Adding fresh herbs like basil or thyme can elevate the flavor profile of your stuffed vegetables, providing a burst of freshness. Experiment with Fillings: Feel free to swap out the quinoa and black beans for other grains or legumes, such as farro or lentils, to suit your taste. Make Ahead: These stuffed vegetables can be prepared a day in advance. Just cover them tightly and store in the refrigerator until you're ready to bake. Cheese Alternatives: For a vegan option, use a plant-based cheese or nutritional yeast for a cheesy flavor without dairy. {{image_4}} You can add protein to your stuffed vegetable medley. Ground meat or tofu works great. If you want meat, ground turkey or chicken adds a nice flavor. If you prefer plant-based, use crumbled tofu. Just sauté it with the onions and garlic. This gives you a hearty dish that fills you up. Changing the grain in your medley can change its taste. Quinoa is a popular choice since it's healthy. However, you can also use rice or farro. Cook the grain ahead of time and mix it into the filling. This helps create a unique flavor with each grain. Spices and herbs make your dish pop. You can use herbs like basil, oregano, or thyme for depth. If you want more kick, add red pepper flakes or chili powder. These spices mix well with cumin and smoked paprika. Experimenting with flavors will make each bite exciting. To keep your stuffed vegetable medley fresh, place the leftovers in an airtight container. Make sure to let them cool down first. Store the container in the fridge for up to three days. This way, you can enjoy the flavors later without losing quality. When you want to reheat your stuffed vegetables, preheat your oven to 350°F (175°C). Place the stuffed veggies in a baking dish. Cover them with foil to prevent drying out. Heat for about 15-20 minutes or until warm. You can also use the microwave for a quicker option. Just heat them for 1-2 minutes. If you want to freeze your stuffed vegetable medley, wrap each piece in plastic wrap. Then, place them in a freezer-safe bag. They can last for up to three months in the freezer. When you’re ready to eat them, thaw in the fridge overnight before reheating. This method preserves their taste and texture well. Yes, you can prepare this dish ahead of time. Make the filling and stuff the veggies. Then, cover and refrigerate them for up to a day. When you are ready to bake, just pop them in the oven. This saves time on busy days. If you don't have quinoa, use rice or farro. They both provide good texture. You can also try couscous for a different twist. Just make sure to cook them according to package instructions before mixing them into your filling. Stuffed vegetables are indeed healthy! They are rich in vitamins and nutrients. You get fiber from the veggies and protein from the beans and quinoa. This makes for a balanced meal. Plus, you can control the ingredients, making it even better for your health. You will know they are done when they are tender and the tops are golden. Baking them covered keeps them moist, while uncovering enhances browning. A fork should easily pierce the veggies. If they are soft and the filling is hot, they are ready to serve! We covered how to create a tasty stuffed vegetable medley. You learned about the key ingredients and measurements needed. I shared step-by-step instructions for preparing and baking the medley. I also included helpful tips for perfect cooking and storage advice for leftovers. Try different proteins and grains to make it your own. Remember, cooking should be fun and full of flavor. Enjoy experimenting with your own stuffed vegetable medley!$

A delicious medley of stuffed zucchinis and bell peppers filled with quinoa, black beans, and vegetables, topped with melted cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

2 medium zucchinis, halved and hollowed out
2 bell peppers any color, halved and seeds removed
1 cup cherry tomatoes, diced
1 cup cooked quinoa
1 cup black beans, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 cup shredded mozzarella cheese or a vegan alternative
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh parsley or cilantro, chopped

Instructions

Begin by preheating your oven to 375°F (190°C) to ensure it is hot and ready for baking once you are done preparing the stuffed vegetables.
In a medium-sized skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic to the pan. Sauté the mixture for approximately 3-4 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant.
Incorporate the diced cherry tomatoes, cooked quinoa, black beans, ground cumin, and smoked paprika into the skillet. Season the mixture with salt and pepper to taste. Continue to cook for an additional 5 minutes, stirring occasionally, to allow the flavors to combine and develop.
After the mixture has cooked, remove the skillet from the heat. Gently fold in the shredded mozzarella cheese, mixing until it is well combined and melted into the vegetable quinoa mixture.
Take the hollowed-out zucchinis and bell peppers and generously fill each half with the flavorful quinoa and vegetable mixture. Press down slightly to compact the filling for a robust stuffing.
Arrange the stuffed vegetables in a greased baking dish. Cover the dish with aluminum foil to retain moisture during baking. Place it in the preheated oven and bake for 25-30 minutes.
After the initial baking time, carefully remove the foil and return the dish to the oven. Bake uncovered for an additional 10-15 minutes, or until the tops are nicely golden and the vegetables are tender.
Once done, remove the baking dish from the oven and let it cool for a couple of minutes. Garnish each stuffed vegetable with freshly chopped parsley or cilantro for a vibrant finish before serving.

Notes

Feel free to use any vegetables you have on hand for stuffing.

Keyword healthy, quinoa, stuffed vegetables