Stuffed Bell Peppers

A colorful and comforting stuffed bell peppers recipe filled with seasoned rice, vegetables, and cheese, perfect as a vegetarian main or side dish.

Stuffed bell peppers are a classic, colorful dish made with tender peppers filled with a savory mixture of rice, vegetables, herbs, and cheese. This version is simple, flavorful, and satisfying enough to serve as a vegetarian main or as a hearty side dish. It is ideal for weeknight dinners, meal prep, or a cozy family meal.

Ingredients

• 4 large bell peppers, any color
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup cooked rice
• 1 cup canned diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 cup shredded mozzarella or cheddar cheese, divided
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon red pepper flakes, optional

Instructions

1. Preheat the oven to 375 F. Lightly grease a baking dish large enough to hold the peppers upright.
2. Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand straight without cutting through the peppers.
3. Bring a large pot of salted water to a boil and blanch the peppers for 3 minutes. Drain and set aside.
4. Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
5. Add the garlic and zucchini and cook for 3 to 4 minutes more, until the zucchini begins to soften.
6. Stir in the cooked rice, diced tomatoes, oregano, salt, black pepper, half of the cheese, parsley, and red pepper flakes if using. Mix well and remove from the heat.
7. Fill each pepper with the rice mixture and place them upright in the prepared baking dish.
8. Sprinkle the remaining cheese over the tops of the peppers and add a small splash of water to the bottom of the dish to help create steam.
9. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for 10 minutes more, until the peppers are tender and the cheese is melted and lightly golden.
10. Let the stuffed peppers rest for 5 minutes before serving. Serve warm.