My 336th recipe, Stuffed Bell Peppers, is a colorful, wholesome, and flavor-packed baked dish filled with a delicious mixture of soya granules, rice, sweet corn, aromatic herbs, spices, and gooey mozzarella cheese. Tender roasted bell peppers are stuffed to the brim with this hearty filling and baked until beautifully golden, making every bite cheesy, satisfying, and incredibly flavorful.
I am never a big fan of bell peppers. Whether they appeared in fried rice, noodles, or chilli paneer, I would quietly pick them out and slide them onto RK's plate. Somehow, bell peppers were always the one vegetable I could happily skip without a second thought.
That said, there was one dish that always caught my attention whenever we visited restaurants — Stuffed Bell Peppers. Every menu seemed to have its own version, and they always looked so vibrant and inviting. Unfortunately, almost every stuffed pepper I came across was filled with meat, so I never actually got the chance to try one. The idea, however, stayed with me for years.
Finally, I decided it was time to create my own vegetarian version — one that wasn't simply a substitute, but something I would genuinely crave. Instead of meat, I chose protein-rich soya granules, combined them with sweet corn, fluffy rice, fresh cilantro, herbs, tomatoes, spices, and lots of mozzarella cheese. The result was far beyond what I had imagined. The filling is juicy, flavorful, and satisfying, while the roasted bell peppers become wonderfully tender and slightly sweet after baking.
The best part? Even someone like me, who usually avoids bell peppers, absolutely loved this dish! The peppers become so flavorful that they perfectly complement the rich, cheesy stuffing instead of overpowering it. It's colorful enough for entertaining, hearty enough for dinner, and nutritious enough to make regularly.
Whether you're looking for a meatless family dinner, a party-worthy appetizer, or simply a new way to enjoy bell peppers, this recipe delivers on both flavor and presentation. It's one of those dishes that looks restaurant-worthy but is surprisingly easy to make at home.
Why You'll Love This Recipe
- High in protein thanks to soya granules.
- Colorful, vibrant, and perfect for entertaining.
- Loaded with vegetables and wholesome ingredients.
- Wonderfully cheesy with a golden baked topping.
- Tender roasted peppers
- A complete meal in itself.
- Great make-ahead dinner for busy weeknights.
- Completely vegetarian and easy to customize.
- Restaurant-style presentation made right at home.
Stuffed Bell Peppers (Vegetarian)
Youtube Video
Ingredients
- 3 bell peppers cut into halves and deseeded
- ½ yellow onion finely chopped
- 3 garlic cloves minced
- ¼ cup cilantro finely chopped
- ½ cup sweet corn kernels
- 1 cup soya granules
- ½ cup cooked rice
- 1½ cups mozzarella cheese divided
- 3 tbsp olive oil
- ¼ tsp dried basil
- ½ tsp red chilli powder
- ½ tsp cumin powder
- Salt to taste
- ½ tsp black pepper powder
- ½ tsp garlic salt
- 1 cup canned diced tomatoes
- 1 cup water
Instructions
- Preheat the oven to 425°F (220°C). Cook the soya granules according to the package instructions, squeeze out the excess water, and set aside.
- Cut the bell peppers in half lengthwise, remove the seeds, drizzle with 1 tbsp olive oil.
- Season it with black pepper and garlic salt, arrange them in a 9×13-inch baking dish, and bake for 20 minutes.
- Meanwhile, heat the remaining olive oil in a pan and sauté the garlic until fragrant.
- Add the onions and cook until translucent.
- Stir in the diced tomatoes, and saute for a minute
- Add the frozen corn and saute for a minute
- Add the, dried basil, red chilli powder, cumin powder and mix well
- Add the cooked soya granules, and saute
- Now add the salt, garlic salt, black pepper, and mix well
- Pour in the water, and mix well
- Cover, and cook for 5–7 minutes.
- Remove the lid and cook until the mixture becomes dry. Stir in the cooked rice, cilantro.
- Add ¾ cup of the mozzarella cheese, and mix well.
- Stuff the roasted pepper generously with the prepared filling and Top with the remaining mozzarella cheese.
- Bake for 15 minutes at 425°F, or until the cheese is melted and golden brown. Serve hot.
Notes | FAQ
- After roasting bell pepper there might be some water collecting inside, that is normal
- Optionally garnish with red chilli flakes
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