Vegetarian Stuffed Bell Peppers (Print Version)
Tender bell peppers stuffed with seasoned rice, fresh vegetables, and melted cheese, baked to golden perfection.
# 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 Cook:
01 - Preheat oven to 375°F. Cut tops off bell peppers, 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 2-3 minutes until translucent. Add garlic, zucchini, and cherry tomatoes; cook 5-6 minutes until softened.
03 - Stir in spinach and cook until wilted, about 1 minute. Remove from heat.
04 - Add cooked rice, 3/4 cup mozzarella, Parmesan, oregano, basil, red pepper flakes, salt, and black pepper. Mix until well combined.
05 - Spoon filling evenly into each bell pepper. Top with remaining mozzarella cheese.
06 - Cover baking dish with foil and bake 30 minutes until peppers begin to soften.
07 - Remove foil and bake additional 10 minutes until peppers are tender and cheese is golden brown.
08 - Sprinkle with chopped fresh parsley before serving.
# Expert Advice:
01 -
- The way the cheese gets bubbly and golden on top while the peppers turn sweet and tender is pure comfort food magic
- You can prep everything ahead and just pop them in the oven when friends come over
- Leftovers somehow taste even better the next day for lunch
02 -
- If your peppers wobble in the baking dish, slice a tiny piece off the bottom to create a flat base without cutting through to the inside
- The filling can be made a day ahead and kept refrigerated, making assembly incredibly quick on busy weeknights
03 -
- Choose peppers with flat bottoms and straight sides for easier filling and more stable baking
- Don't skip covering the dish with foil for the first 30 minutes or the peppers might dry out before becoming tender