Vegetarian Stuffed Bell Peppers (Printable version)
Tender bell peppers stuffed with seasoned rice, fresh vegetables, and melted cheese for a wholesome Mediterranean-inspired meal.
# Ingredient list:
→ Vegetables
01 - 4 large bell peppers, any color
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium zucchini, diced
05 - 1 cup cherry tomatoes, quartered
06 - 1 cup fresh spinach, chopped
→ Grains & Dairy
07 - 1 cup cooked white or brown rice
08 - 1 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
→ Pantry & Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - 1/4 teaspoon crushed red pepper flakes
14 - Salt and black pepper to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 375°F.
02 - Cut tops off bell peppers and remove seeds and membranes. Lightly oil a baking dish and arrange peppers upright.
03 - Heat olive oil in large skillet over medium heat. Sauté onion 2–3 minutes until translucent. Add garlic, zucchini, and cherry tomatoes; cook 5–6 minutes until softened.
04 - Stir in spinach and cook until wilted, about 1 minute.
05 - Remove from heat. Add cooked rice, 3/4 cup mozzarella, Parmesan, oregano, basil, red pepper flakes, salt, and pepper. Mix until well combined.
06 - Spoon filling evenly into each bell pepper. Top with remaining mozzarella cheese.
07 - Cover baking dish with foil and bake for 30 minutes.
08 - Remove foil and bake an additional 10 minutes until peppers are tender and cheese is golden. Garnish with chopped parsley before serving.
# Expert Tips:
01 -
- Everything cooks in one pan while the peppers get tender in the oven, leaving you with minimal cleanup
- The filling is endlessly adaptable, so you can use whatever vegetables or grains you have on hand
- Each pepper becomes its own beautiful serving vessel, making presentation effortless
02 -
- Underbaked peppers are disappointingly crunchy, so test them with a knife to ensure they are tender all the way through
- The filling will continue to absorb moisture as it bakes, so keep it slightly loose when you stuff the peppers
03 -
- If your peppers wobble in the baking dish, trim a tiny sliver off the bottom to make them sit flat
- Choose peppers with similar widths so they all cook in the same amount of time