Vegetarian Stuffed Bell Peppers (Print)
Tender peppers stuffed with rice, vegetables and cheese, baked until golden
# 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 Steps:
01 - Preheat the oven to 375°F.
02 - Cut the tops off the bell peppers and remove seeds and membranes. Lightly oil a baking dish and arrange peppers upright.
03 - 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.
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 black pepper. Mix until well combined.
06 - Spoon the filling evenly into each bell pepper. Top with the remaining mozzarella cheese.
07 - Cover the 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.
09 - Garnish with chopped parsley before serving.
# Expert Suggestions:
01 -
- The combination of tender roasted peppers and cheesy rice filling hits that perfect balance between comforting and slightly indulgent.
- These reheat beautifully for lunch the next day, actually tasting even better when the flavors have had time to mingle.
02 -
- The peppers continue cooking after they come out of the oven, so pull them when they still have a slight resistance rather than completely collapsing.
- Overstuffing causes the peppers to split during baking, leaving gaps where cheese can escape and burn on the pan.
03 -
- If the peppers wobble in the dish, slice a tiny bit off the bottom to create a flat surface without cutting through to the inside.
- Save the pepper tops and roast them alongside the stuffed peppers for the cook to snack on while everything bakes.