Vegetarian Stuffed Bell Peppers (Printable View)
Tender bell peppers stuffed with rice, vegetables, and cheese, baked until golden.
# What You'll Need:
→ 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
# How-To Steps:
01 - Preheat oven to 375°F. Cut tops off bell peppers and remove seeds and membranes. Lightly oil a baking dish and arrange peppers upright.
02 - 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.
03 - Stir in spinach and cook until wilted, about 1 minute. Remove from heat.
04 - Add cooked rice, 3/4 cup mozzarella, Parmesan, oregano, basil, red pepper flakes, salt, and pepper. Mix until well combined.
05 - Spoon filling evenly into each bell pepper. Top with remaining mozzarella cheese.
06 - Cover baking dish with foil and bake 30 minutes. Remove foil and bake additional 10 minutes until peppers are tender and cheese is golden.
07 - Garnish with chopped parsley before serving.
# Expert Advice:
01 -
- The peppers become naturally sweet as they roast, creating this incredible contrast with the savory herb-filled rice inside
- Everything cooks in one pan while the peppers bake, meaning almost zero cleanup
02 -
- If your peppers wobble, slice a tiny bit off the bottom to create a flat base without cutting into the cavity
- The filling makes enough for 4 average-sized peppers, but if yours are enormous, you might need 5 or 6
03 -
- Save the pepper tops, chop them, and sauté them with the other vegetables for zero waste
- If your peppers seem overly large, create a double layer by adding a slice of tomato or extra cheese between the pepper and the filling