Vegetarian Stuffed Bell Peppers (Printer-friendly)

Colorful peppers filled with rice, vegetables, and cheese, baked until tender and golden.

# 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 Guide:

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. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • The peppers get impossibly sweet and tender while baking, almost melting into the filling
  • You can prep everything ahead and just pop them in the oven when you walk through the door
  • Leftovers somehow taste even better the next day
02 -
  • If the peppers wobble in the dish, slice a tiny bit off the bottom to make them sit flat
  • Overstuffing leads to mess, so resist the urge to pack every last bit of filling in
03 -
  • Save the pepper tops to roast alongside and use as a garnish
  • If cheese starts browning too fast, tent with foil for the last few minutes

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