Description
These Herb and Cheese Stuffed Bell Peppers are a deliciously savory, vegetarian dish packed with a flavorful combination of fresh herbs, melted cheese, and rice. The bell peppers provide the perfect vessel for this comforting and healthy meal that’s perfect for lunch, dinner, or meal prep!
Ingredients
Scale
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon fresh parsley, chopped
- Salt and pepper, to taste
- ¼ cup chopped onion (optional)
- 1 egg (to bind the filling)
For Garnishing:
- Fresh parsley, chopped
- Additional grated Parmesan (optional)
Instructions
- Prepare the Bell Peppers:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Lightly rub the outside of the peppers with olive oil and place them in a baking dish.
- Make the Filling:
- In a large bowl, combine the cooked rice, mozzarella, ricotta, and Parmesan cheese.
- Add minced garlic, dried oregano, dried basil, chopped parsley, salt, pepper, and the egg.
- Mix until all the ingredients are well combined and the filling holds together.
- Stuff the Peppers:
- Spoon the cheese and herb filling into each bell pepper, pressing lightly to pack the mixture in.
- Fill each pepper generously and top with a little extra grated Parmesan cheese, if desired.
- Bake the Stuffed Peppers:
- Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the cheese filling is bubbly and golden.
- Serve:
- Garnish the stuffed peppers with fresh parsley and additional Parmesan, if desired.
- Serve hot as a main dish or side.
Notes
- For added flavor, you can mix in some cooked ground turkey, beef, or beans into the filling.
- These stuffed peppers can be made ahead of time and stored in the fridge for up to 2 days. Reheat in the oven before serving.
- You can also swap the rice for cauliflower rice for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 360
- Sugar: 7g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 120mg