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Leftover Veggie Stuffed Peppers

This dish transforms leftover roasted vegetables, wilted greens, and sautéed mushrooms into vibrant, baked stuffed peppers. The peppers are roasted until tender and slightly blistered, with a warm, hearty filling that boasts a mix of textures and flavors. It’s a flexible, waste-free meal that makes colorful, satisfying plates every time.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red or yellow
  • 1 cup cooked grains (quinoa, rice, or couscous) cooled
  • 1 can black beans rinsed and drained
  • 1 cup leftover roasted vegetables chopped small
  • 1 cup wilted spinach chopped
  • 1 tablespoon lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon smoked paprika
  • to taste salt and pepper

Equipment

  • Baking dish
  • Sharp knife
  • Mixing bowl
  • Spoon
  • Aluminum foil

Method
 

  1. Preheat your oven to 180°C (356°F). Slice each bell pepper in half lengthwise and carefully remove the seeds and membranes with a sharp knife, creating hollow vessels ready for stuffing.
  2. Chop leftover roasted vegetables into small, uniform pieces. In a mixing bowl, combine the chopped veggies with cooked grains, rinsed black beans, and wilted spinach.
  3. Add minced garlic, lemon juice, half of the olive oil, smoked paprika, salt, and pepper to the bowl. Mix everything thoroughly until well combined and fragrant.
  4. Use a spoon to generously stuff each pepper half with the filling, pressing down slightly to pack in the mixture and ensure it stays in place.
  5. Arrange the stuffed peppers in a baking dish, then drizzle the remaining olive oil over the top. Cover the dish loosely with aluminum foil to keep the peppers moist during baking.
  6. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and slightly blistered, with the filling bubbling inside.
  7. Remove the foil and bake for an additional 5 minutes to allow the peppers’ skins to blister and develop a smoky, caramelized flavor.
  8. Take the dish out of the oven and let the peppers rest for about 5 minutes. This helps the flavors settle and makes handling easier.
  9. Squeeze fresh lemon juice over the peppers or drizzle with tahini for an extra burst of flavor. Serve warm, garnished with herbs if desired.

Notes

Feel free to customize the filling with other leftovers like sautéed mushrooms or different greens. For extra richness, top with vegan cheese or a sprinkle of nutritional yeast before the final bake.