Vegetarian Stuffed Bell Peppers (Print Version)
Tender bell peppers stuffed with rice, fresh vegetables, and golden melted cheese for a wholesome Mediterranean meal.
# Recipe Ingredients:
→ 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
# Directions:
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 Advice:
01 -
- These peppers are basically a hug in edible form, the kind of meal that makes everyone lean in a little closer when you bring it to the table.
- The filling is so adaptable that I have made it with whatever vegetables were languishing in my crisper drawer, and it has never once let me down.
02 -
- I learned the hard way that undercooked peppers have an unpleasant crunch, so do not be afraid to extend the baking time if they are not tender enough.
- The filling can be made a day ahead and kept refrigerated, which actually lets the flavors develop even more.
03 -
- Save the pepper tops and chop them to add to the vegetable mixture for less waste and more pepper flavor.
- If your peppers wobble in the baking dish, carefully slice a tiny sliver off the bottom to create a flat base.