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To make a Stuffed Vegetable Medley, gather these fresh 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 - Fresh parsley or cilantro for garnish These fresh veggies add color and nutrition to our dish. Zucchini and bell peppers serve as the perfect holders for our stuffing. The cherry tomatoes add sweetness and freshness, while black beans offer protein and fiber. You will also need some basic cooking staples: - 1 teaspoon cumin - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste - ½ cup shredded mozzarella cheese (or vegan alternative) Cumin and smoked paprika give our dish a warm, rich flavor. Olive oil helps to cook the veggies and brings them together. The cheese adds a creamy texture, but you can skip it for a vegan option. Feel free to add your own twist with these optional garnishes and variations: - Crushed red pepper for heat - Chopped nuts for crunch - Sliced avocado for creaminess Garnishes like fresh herbs brighten the dish. You can also try different spices or fillings. Mixing in cooked grains or nuts can add more flavor and texture. These options make this dish your own! {{ingredient_image_1}} Start with fresh zucchinis and bell peppers. Cut the zucchinis in half. Carefully scoop out the insides. Leave enough flesh to keep them sturdy. Next, cut the bell peppers in half and remove the seeds. This will create a nice boat for your stuffing. Set the hollowed veggies aside on a baking dish. In a skillet, heat two tablespoons of olive oil over medium heat. Add one small onion, finely chopped, and two cloves of minced garlic. Sauté for about three to four minutes. The onion should become soft. Then, stir in one cup of diced cherry tomatoes. Add one cup of cooked quinoa and one cup of rinsed black beans. Sprinkle in one teaspoon of cumin and one teaspoon of smoked paprika. Season with salt and pepper. Cook this mixture for an additional five minutes. This helps all the flavors blend together. Finally, remove the skillet from heat and fold in half a cup of shredded mozzarella cheese. Once your stuffing is ready, it’s time to fill the veggies. Take the hollowed zucchinis and bell peppers. Spoon the quinoa mixture into each half. Pack it in gently but firmly. Place the stuffed vegetables in your greased baking dish. Cover with foil. Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You want the tops to turn golden and the veggies to be tender. When done, garnish with fresh parsley or cilantro for a pop of color. Enjoy your healthy and flavorful dish! To make your stuffed vegetable medley pop with flavor, balance is key. Use fresh herbs like parsley or cilantro to add brightness. The cumin and smoked paprika give warmth, making each bite exciting. Don't forget to taste your filling before you stuff the veggies. Adjust salt and pepper as needed for the best flavor. You can prepare this dish ahead. Make the filling and stuff the veggies, then cover and store them in the fridge for up to two days. If you want to freeze, wrap each stuffed veggie in foil. They can last for about three months in the freezer. Just remember to thaw them overnight before baking. Different vegetables may need varied cooking times. If you use firmer veggies, like eggplant, cook them a bit longer. For softer ones, like mushrooms, check for doneness sooner. Always keep an eye on your dish. You want it tender but not mushy. Adjust the times to your taste and enjoy experimenting! Pro Tips Choose Colorful Veggies: Using a variety of colored vegetables not only makes your dish visually appealing but also increases the nutritional value. Pack it Tight: When filling the vegetables, press the quinoa mixture down firmly to ensure they hold together during baking. Cheese Variations: Experiment with different types of cheese or vegan alternatives for varied flavor profiles and textures in your stuffed vegetables. Herb Enhancements: Add fresh herbs like basil or thyme to the filling for an extra layer of flavor; they complement the vegetables beautifully. {{image_2}} You can easily make this dish vegetarian or vegan. To keep it vegetarian, simply use regular mozzarella cheese. For a vegan twist, swap it for a plant-based cheese. You can also skip the cheese entirely and use extra herbs or spices to enhance the taste. This dish is still packed with flavor without any dairy. The beauty of stuffed vegetables is their versatility. You can change the filling based on what you have at home. Here are some ideas: - Brown rice instead of quinoa for a different texture. - Chickpeas or lentils add protein and fiber. - Mushrooms can bring a rich, earthy flavor. - Spinach or other leafy greens add freshness. Mix and match these options to create your perfect filling. Want to try something new? You can grill or air fry the stuffed vegetables. Grilling gives them a smoky flavor. Just preheat your grill and cook the stuffed veggies for about 15-20 minutes. Keep an eye on them to avoid burning. For air frying, set your air fryer to 375°F (190°C). Cook for 10-15 minutes until they are tender and golden. Both methods are quick and add a fun twist to the dish. After you make the stuffed vegetable medley, let it cool down. Place the leftovers in an airtight container. You can store the dish in the fridge for up to four days. If you are not going to eat it soon, freezing is a better option. When you want to eat your leftovers, remove them from the fridge. Preheat your oven to 350°F (175°C). Place the stuffed vegetables in a baking dish. Cover with foil to keep them moist. Heat for about 20 minutes. You can also use a microwave for quick reheating. Heat in 1-minute intervals until warm. To freeze, wrap each stuffed vegetable tightly in plastic wrap. Place them in a freezer-safe bag. They can last for up to three months. When you want to eat them, take them out of the freezer. Let them thaw in the fridge overnight. After thawing, follow the reheating tips to enjoy your meal. You can use rice, couscous, or farro. Each option adds its own flavor. Rice works well if you want something soft. Couscous cooks fast and is light. Farro adds a chewy texture, which is fun. Just make sure to adjust your cooking time based on what you choose. Yes, you can easily make this dish gluten-free. Use quinoa or rice as your base. Both are gluten-free grains. Check that your spices and cheese are gluten-free too. This way, everyone can enjoy this tasty meal without worry. The stuffed vegetables are ready when they are tender. The tops should be golden brown and crisp. You can poke them with a fork to check softness. If they feel soft and cooked, they are done. Let them cool a bit before serving to enjoy the best flavor. This article covered the key steps in making stuffed vegetables. You learned the fresh ingredients and cooking staples needed. We explored the prep work, stuffing, and baking methods for a tasty dish. I shared tips to enhance flavors and how to store and reheat your meals. As you experiment with variations, remember that cooking is about fun and creativity. Enjoy trying new ingredients and methods, and don’t be afraid to make the recipe your own!

Stuffed Vegetable Medley

A colorful and nutritious dish featuring zucchini and bell peppers stuffed with a savory quinoa and black bean mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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 cumin
  • 1 teaspoon smoked paprika
  • 0.5 cup shredded mozzarella cheese or vegan alternative
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
  • Stir in the diced cherry tomatoes, cooked quinoa, black beans, cumin, and smoked paprika. Season with salt and pepper. Cook for another 5 minutes, allowing the flavors to meld.
  • Remove the skillet from heat and fold in the shredded mozzarella cheese, mixing until fully incorporated.
  • Take the hollowed zucchinis and bell peppers, and fill each half generously with the quinoa mixture, pressing down slightly to pack it in.
  • Place the stuffed vegetables in a greased baking dish, and cover with foil. Bake in the preheated oven for 25-30 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, until the tops are golden and the vegetables are tender.
  • Garnish with fresh parsley or cilantro before serving.

Notes

Feel free to customize the filling with your favorite vegetables or spices.
Keyword healthy, quinoa, stuffed vegetables