Vegetarian Stuffed Bell Peppers (Printable version)
Tender peppers stuffed with rice, vegetables, and cheese for Mediterranean comfort.
# 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
# How to Make It:
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 a large skillet over medium heat. Sauté onion for 2-3 minutes until translucent. Add garlic, zucchini, and cherry tomatoes; cook for 5-6 minutes until softened.
03 - Stir in spinach and cook until wilted, about 1 minute.
04 - Remove from heat. Add cooked rice, 3/4 cup mozzarella, Parmesan, oregano, basil, red pepper flakes, salt, and black pepper. Mix until well combined.
05 - Spoon the filling evenly into each bell pepper. Top with remaining mozzarella cheese.
06 - Cover baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, until peppers are tender and cheese is golden.
07 - Garnish with chopped parsley before serving.
# Expert Suggestions:
01 -
- The cheese gets all bubbly and golden while the peppers turn perfectly tender, creating this satisfying texture contrast in every bite
- Everything cooks in one pan plus one baking dish, meaning less cleanup and more time enjoying dinner with people you actually like
02 -
- Cutting a tiny sliver off the bottom of each pepper helps them stand up straight without tipping over during baking
- The peppers will continue to soften after they come out of the oven, so slightly underdone is better than mushy
03 -
- Make extra filling and stuff it into hollowed out tomato halves for a pretty variation on the same theme
- Leftovers reheat beautifully in the microwave for lunch the next day