Vegetarian Stuffed Bell Peppers (Printable)
Tender bell peppers stuffed with seasoned rice, fresh vegetables, and cheese, then baked to golden perfection.
# 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, optional
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat the oven to 375°F and prepare a baking dish with a light coating of oil.
02 - Slice the tops off the bell peppers and remove all seeds and white membranes. Arrange the peppers upright in the oiled baking dish.
03 - Heat olive oil in a large skillet over medium heat. Cook the chopped onion for 2 to 3 minutes until translucent. Add garlic, zucchini, and cherry tomatoes; continue cooking for 5 to 6 minutes until vegetables soften.
04 - Stir in the chopped spinach and cook for approximately 1 minute until just wilted.
05 - Remove the skillet from heat. Add the cooked rice, 3/4 cup mozzarella cheese, Parmesan cheese, oregano, basil, red pepper flakes if using, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
06 - Divide the filling evenly among the prepared bell peppers, packing gently. Sprinkle the remaining mozzarella cheese over the tops.
07 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes to steam the peppers.
08 - Remove the foil and continue baking for an additional 10 minutes until the peppers are tender and the cheese topping is golden and bubbly.
09 - Garnish the stuffed peppers with chopped fresh parsley before serving hot.
# Expert Advice:
01 -
- Its one of those rare meals that looks impressive but comes together with humble ingredients you probably already have
- The leftovers somehow taste even better the next day, making it perfect for meal prep or lazy lunches
02 -
- Choose peppers with flat bottoms so they stand upright in the baking dish without wobbling
- If the peppers feel wobbly, slice a tiny sliver off the bottom to create a stable base
03 -
- Roast the empty pepper shells for 10 minutes before stuffing if you prefer them extra tender
- Let the filling cool slightly before stuffing to prevent burning your fingers