Vegetarian Stuffed Bell Peppers (Print Version)

Colorful peppers baked with rice, vegetables, and cheese for a comforting Mediterranean meal.

# 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 Make It:

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 -
  • Everything cooks in one pan while the peppers roast, making cleanup surprisingly minimal for such a colorful presentation
  • The filling adapts beautifully to whatever vegetables you have lurking in your crisper drawer
  • Leftovers reheat so well that I often make double just for easy lunches
02 -
  • Choose peppers with flat bottoms so they stand upright in the baking dish without tipping over
  • If your peppers wobble, trim a tiny slice off the bottom to create a stable base
  • The peppers are done when a fork slides easily into the side but they still hold their shape
03 -
  • Cook the filling mixture until most moisture evaporates to prevent soggy peppers
  • Use a small spoon to gently pack the filling down so you can fit more in each pepper

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