As the days warm up and the garden begins to bloom, there’s nothing better than a dish that showcases the vibrant colors and fresh flavors of spring. These Spring Stuffed Bell Peppers are a wonderful way to enjoy the season’s produce. Filled with a delicious mix of quinoa (or rice), crisp veggies, and fragrant herbs, they’re light, healthy, and packed with flavor. Plus, they’re customizable depending on what’s fresh at the Fredericksburg Food Co-op! Whether you’re enjoying them as a light main dish or serving them alongside grilled protein, these stuffed peppers are sure to become a spring favorite.

Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

For the stuffed peppers:

• 4 large bell peppers (any color)

• 1 cup cooked quinoa or rice (optional)

• 1 tablespoon olive oil

• 1 cup cherry tomatoes, halved

• 1/2 cup fresh corn kernels (or frozen, thawed)

• 1/2 cup zucchini, diced

• 1/4 cup red onion, diced

• 1/4 cup fresh herbs (such as cilantro, basil, or parsley), chopped

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• Salt and pepper to taste

• 1/2 cup shredded cheese (optional, cheddar or Monterey Jack)

• Lime wedges for garnish

Instructions:

1. Preheat oven to 375°F. Slice the tops off the bell peppers and remove the seeds. Lightly brush the peppers with olive oil and place them on a baking sheet, cut side up. Roast in the oven for 15–20 minutes, until just tender.

2. Prepare the filling: In a skillet, heat olive oil over medium heat. Add diced zucchini, red onion, and corn. Sauté for about 5–7 minutes, until veggies are tender. Stir in halved cherry tomatoes and cook for an additional 2 minutes. Season with cumin, chili powder, salt, and pepper.

3. Combine: If using quinoa or rice, mix it into the sautéed vegetables. Add fresh herbs and stir everything together until well combined.

4. Stuff the peppers: Once the peppers are tender, fill each with the vegetable mixture, pressing down gently to pack the filling.

5. Top with cheese (optional): If you’d like, sprinkle shredded cheese on top of each stuffed pepper.

6. Bake: Place stuffed peppers back in the oven and bake for an additional 10–12 minutes, or until the cheese is melted and the peppers are fully tender.

7. Serve: Garnish with fresh herbs and a squeeze of lime for extra brightness.

Nutritional Information (per serving, based on 4 servings):

• Calories: 180

• Protein: 6g

• Fat: 9g

• Carbohydrates: 23g

  • Fiber: 5g

  • Sugar: 6g

• Cholesterol: 10mg

• Sodium: 160mg

• Calcium: 80mg

• Iron: 2mg

Co-op Tip: Stuffed peppers are perfect for customizing with what’s fresh. Try adding seasonal veggies like peas, carrots, or green beans, or drizzle with a little local hot sauce for extra flavor!