Vegetarian Stuffed Bell Peppers (Printable)

Colorful peppers stuffed with rice, veggies, and cheese, baked until tender and golden.

# Ingredient List:

→ 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:

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 Tips:

01 -
  • Everything cooks in one pan before baking, so you're barely dirtying dishes
  • The peppers become incredibly tender while holding their shape, making each bite a perfect vessel for all that cheesy goodness
02 -
  • If your peppers wobble in the baking dish, slice a tiny sliver off the bottom to flatten them without cutting into the cavity
  • Covering tightly with foil is crucial. The trapped steam is what transforms crunchy peppers into velvety vessels
03 -
  • Use a small spoon to pack the filling tightly so it doesn't collapse while baking
  • Let the filling cool slightly before stuffing. It's easier to handle and won't cook the peppers from the inside out

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