Vegetarian Stuffed Bell Peppers (Printable)

Colorful peppers stuffed with seasoned rice, vegetables, and cheese, baked until tender.

# 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 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. Remove from heat. Add cooked rice, 3/4 cup mozzarella, Parmesan, oregano, basil, red pepper flakes, salt, and black pepper. Mix until well combined.
04 - Spoon filling evenly into each bell pepper. Top with remaining mozzarella cheese. 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.
05 - Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan except the peppers themselves, meaning less cleanup and more time enjoying your evening
  • The filling is endlessly adaptable based on what you have on hand or whats in season right now
02 -
  • The peppers continue cooking after you remove them from the oven, so pull them out when they are slightly firmer than you want the final result to be
  • Cutting a tiny sliver off the bottom of uneven peppers helps them stand upright without creating holes that leak filling everywhere
03 -
  • Roast the peppers upside down for 15 minutes before filling if you prefer them extra tender
  • Let the filling cool slightly before stuffing so it is easier to handle and the cheese does not melt too fast

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