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Savory Herb Butter Infused Stuffed Peppers are a delightful dish that combines vibrant colors, rich flavors, and nutritional benefits. This recipe turns the humble bell pepper into a canvas for a delicious filling, making it a perfect dish for family dinners or meal prep throughout the week. The infusion of herb butter adds a unique twist, elevating the flavors to new heights.

Savory Herb Butter Infused Stuffed Peppers

Delicious stuffed peppers filled with quinoa, black beans, and a savory herb butter.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 4.0 large bell peppers
  • 1.0 cup cooked quinoa or rice
  • 1.0 cup cooked black beans
  • 1.0 cup corn
  • 1.0 medium onion, finely chopped
  • 2.0 cloves garlic, minced
  • 1.0 teaspoon ground cumin
  • 1.0 teaspoon smoked paprika
  • 1.0 teaspoon dried oregano
  • 1.0 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1.0 cup shredded cheddar cheese
  • 3.0 tablespoons unsalted butter, softened
  • 2.0 tablespoons fresh parsley, chopped
  • 1.0 tablespoon fresh thyme, chopped
  • 1.0 tablespoon fresh basil, chopped
  • 2.0 tablespoons lime juice
  • 0.0 optional lime zest

Instructions
 

  • Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  • Sauté Aromatics: In a skillet over medium heat, melt 1 tablespoon of the butter. Add the chopped onion and garlic, sautéing until onions are translucent, about 5 minutes.
  • Mix the Filling: In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, sautéed onion and garlic, cumin, smoked paprika, dried oregano, salt, and pepper. Stir until well mixed.
  • Herb Butter Preparation: In a small bowl, combine the remaining 2 tablespoons of softened butter with the chopped parsley, thyme, basil, lime juice, and lime zest. Mix until fully combined.
  • Combine Fillings: Gently fold the herb butter mixture into the filling bowl until everything is evenly coated. Stir in 0.5 cup of the shredded cheese, reserving the other half for topping.
  • Stuff the Peppers: Generously fill each bell pepper with the quinoa-bean mixture. Place the stuffed peppers upright in a baking dish. If needed, you can add a small amount of water to the bottom of the dish to help steam the peppers.
  • Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the remaining cheese over the tops of the peppers, and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  • Serve: Let cool for a few minutes before serving. Garnish with extra fresh herbs if desired. Enjoy your savory herb butter infused stuffed peppers warm!

Notes

Great for meal prep and can be customized with your favorite vegetables.
Keyword herb butter, stuffed peppers, vegetarian