Vegetable and Cheese Stuffed Peppers are a delightful dinner option packed with vibrant flavors and wholesome ingredients. These colorful bell peppers are filled with a hearty mix of sautéed vegetables, fragrant herbs, fluffy rice, and creamy cheese, then baked to perfection. Perfect for family dinners, this dish is both visually appealing and nutritious. It’s versatile too—you can swap the vegetables or add protein for a personal twist. With a golden, bubbly cheese topping, these stuffed peppers are sure to be a crowd-pleaser, offering a harmonious balance of texture, taste, and aroma. Pair with a side salad for a complete meal.
Recipe Tips and Tricks
- Use a mix of red, yellow, and green peppers for vibrant colors.
- Parboil the peppers for softer shells.
- Add breadcrumbs on top for extra crunch.
- Substitute rice with quinoa or couscous for variation.
- Use shredded mozzarella or a cheese blend for a gooey finish.
Vegetable and Cheese Stuffed Peppers
Delicious vegetable and cheese-stuffed peppers, baked to golden perfection, offering a flavorful, nutritious, and customizable family dinner.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked rice (or quinoa)
- 1 cup mixed vegetables (zucchini, carrots, peas, etc.), diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup shredded mozzarella cheese (or cheese of choice)
- ½ cup tomato sauce
- 1 tsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant.
- Add diced vegetables, cook for 5-7 minutes until slightly tender. Stir in the rice, tomato sauce, Italian seasoning, salt, and pepper. Mix well.
- Stuff each bell pepper with the vegetable and rice mixture. Top with shredded cheese.
- Place the stuffed peppers in a baking dish with a splash of water at the bottom to keep them moist. Cover with foil.
- Bake for 20 minutes, then remove foil and bake an additional 5 minutes to melt and brown the cheese.
- Garnish with fresh parsley and serve warm.
Notes
- Perfect for meal prep; reheat leftovers easily.
- Use plant-based cheese for a vegan version.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 187Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 14mgSodium 381mgCarbohydrates 27gFiber 3gSugar 6gProtein 9g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
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