Vegetarian Stuffed Bell Peppers Recipe

Vegetarian Stuffed Bell Peppers Recipe

Enjoy these hearty and flavorful Vegetarian Stuffed Bell Peppers as a main dish or a side. They’re packed with nutrients, offer a satisfying meal, and are perfect for any occasion, from weeknight dinners to special gatherings.


  • 4 large bell peppers, any color
  • 1 cup quinoa or rice, cooked
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 zucchini, diced
  • 1 cup mushrooms, chopped
  • 1 can (15 oz) diced tomatoes, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper, to taste
  • 1 cup shredded mozzarella cheese (or vegan alternative)
  • 1/4 cup fresh parsley, chopped
  • Optional: pine nuts or chopped walnuts for crunch

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  • Preheat Oven and Prepare Peppers:
    • Preheat your oven to 375°F (190°C).
    • Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  • Cook the Filling:
    • Heat olive oil in a large skillet over medium heat.
    • Sauté onion and garlic until softened.
    • Add zucchini and mushrooms, cook until tender.
    • Stir in cooked quinoa or rice, diced tomatoes, oregano, basil, salt, and pepper. Cook for a few more minutes until everything is heated through.
  • Stuff the Peppers:
    • Spoon the quinoa or rice mixture into each bell pepper, packing it tightly.
    • Place the stuffed peppers in a baking dish, upright.
  • Bake:
    • Cover the dish with foil and bake for about 30 minutes.
    • Remove the foil, sprinkle the tops of the peppers with cheese and optional nuts, then bake uncovered for another 10-15 minutes until the cheese is melted and bubbly.
  • Garnish and Serve:
    • Let the peppers cool slightly before serving.
    • Garnish with fresh parsley and serve warm.

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Vegetarian Stuffed Bell Peppers

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