Oh the stuffed pepper. Bell peppers make such a great vessel to stuff with a wide variety of fillings!

But, let’s back up for a second. You may be wondering…

Where did stuffed peppers originate?

Believe it or not, many cuisines around the world have their own versions of traditional stuffed peppers that have been passed down for generations.

Some of those countries include: Spain, Mexico, India, Denmark, Hungary, countries in the Mediterranean Basin, the United States, and more.

Are stuffed peppers healthy?

Typically, yes, but like any recipe, it depends what you add to it! Stuffed peppers made with meat and dairy, for example, are definitely not as healthy as peppers stuffed with beans, vegetables, and nuts.

This recipe is made with:

peppers
white onion
garlic
potato
pumpkin
black beans
green peas
dried cranberries
cinnamon
garam masala
sliced almonds
cilantro
salt
pepper

Because it’s so packed with vegetables, this recipe is loaded with vitamins, minerals, and antioxidants.

How to stuff peppers:

First things first: make sure you pick the right bell peppers!

You can choose any color you like, but note that green peppers are more bitter than the other colors. The red and orange are the sweetest, and the yellow is somewhere in between.

In order of sweetness: red, orange, yellow, green. Pick your faves! For this recipe, we chose to use a mixture.

Stuffing peppers is super simple: Just cut them in half, and scoop out the stem and any seeds, leaving room for the stuffing.

Pro tip: Cutting the peppers lengthwise allows for more of the filling to be packed into them.

Should I cook the peppers a little before stuffing and baking them?

This is totally up to you!

I’ve tried them both ways, and in this recipe, I do recommend blanching them for 30 seconds – 1 minute before stuffing and baking them.

This is because boiling them in hot water for up to 1 minute helps make them slightly more tender (rather than crunchy) when you eat them.

Because these are vegan stuffed peppers, you don’t need to bake them for as long as you would beef, for example. So, the peppers may be a little crunchy without blanching them first.

Having said that, it’s not required and is totally up to you!

Why make stuffed peppers?

Not only are stuffed peppers a great meal if you’re having trouble getting enough veggies in your diet, they’re also very easy to make!

The filling for these peppers is my favorite part about this recipe. It’s so delicious on its own; sneakily loaded with veggies, spices, black beans, and more.

But it’s even more delicious once it’s stuffed into sweet, perfectly roasted, bell peppers. Hungry yet?

Another perk of this recipe? It can easily be made ahead of time. All you need to do is prepare all the components up until the point of baking, refrigerate it, and then bake it when you’re ready.

Can stuffed peppers be frozen?

YES! You can definitely freeze stuffed peppers.

All you have to do is place the peppers into a freezer-safe container. Make sure you don’t leave any part of the peppers exposed to avoid freezer burn!

How to reheat stuffed peppers

Whether you’re reheating frozen or fresh peppers, we have found that the best way to reheat stuffed peppers is in the oven. This results in the best taste and texture.

While it will take more time than in the microwave, the hot, juicy peppers you get in the end are well worth the wait!

Another bonus of using the oven to reheat them is that if you’re working with frozen peppers, you don’t have to defrost them! They’ll take longer to reheat, but it isn’t really more work.

To reheat stuffed peppers in the oven, preheat your oven to 350°F. Place the peppers in a baking sheet or baking pan, and cover the dish with aluminum foil. Bake for about 15 minutes, covered. Then, remove the aluminum foil and bake for another 5 minutes, uncovered.

If you’re heating up frozen stuffed peppers, just bake for about an extra 10 minutes.

When ready, remove from the oven, and enjoy!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your photos with @healthiir on Instagram!

Stuffed Peppers

Servings

servings

Ingredients

6 peppers
1 small white onion, chopped
3 cloves garlic, chopped
1/2 cup diced potato
3/4 cup diced pumpkin
2 cups vegetable broth (or water)
3/4 cup black beans
1/2 cup cooked green peas
1/3 cup dried cranberries
1 Tbsp cinnamon
1 Tbsp garam masala
1/3 cup sliced almonds
5 Tbsp olive oil
Salt & black pepper to taste
Cilantro, for topping

Directions

Preheat the oven to 350F.
Blanch the bell peppers for 30 seconds – 1 minute. This step is optional, but this will help the peppers be a little more tender and not so crunchy when you eat them.
When finished, cut the peppers in half, and place them on a greased, lined baking sheet.
Drizzle about 2 Tbsp of olive oil over the peppers with a little salt and pepper, and roast them for 10-15 minutes.
While the peppers are roasting, in a saucepan over medium heat, sauté the onion and garlic in the rest of the olive oil for a few minutes, then add in the potatoes and pumpkin. Sauté for 10 minutes.
Add the vegetable broth (or water), and cook for a few minutes until the water begins to evaporate and the potatoes are cooked. If necessary, you can add more vegetable broth (or water). Add salt and pepper to taste.
Add in the rest of the ingredients (except the cilantro), stir, and cook for 5 minutes. Set aside.
When the peppers are finished roasting, remove them from the oven, and fill the peppers with the stuffing. Transfer them back to the oven and roast for another 5 minutes.
Garnish with cilantro, and serve.