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Vegetarian Italian Stuffed Peppers - Comforting, Flavorful, and Simple

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bell peppers: 4 large, any color (red, yellow, and orange are sweetest)
  • Cooked grains: 2 cups (quinoa, farro, or brown rice)
  • Olive oil: For sautéing and drizzling
  • Yellow onion: 1 small, finely chopped
  • Garlic: 3–4 cloves, minced
  • Zucchini: 1 small, diced
  • Baby spinach: 2 cups, chopped
  • Crushed tomatoes or marinara sauce: 2 cups
  • Tomato paste: 1 tablespoon (optional, for richness)
  • Italian seasoning: 2 teaspoons (or 1 tsp dried oregano + 1 tsp dried basil)
  • Crushed red pepper flakes: Pinch, to taste
  • Fresh basil or parsley: Small handful, chopped
  • Shredded mozzarella: 1 to 1 1/2 cups
  • Grated parmesan or pecorino: 1/3 cup
  • Salt and black pepper: To taste
  • Lemon: 1, for a finishing squeeze (optional but brightens everything)

Method
 

  1. Prep the peppers: Heat the oven to 375°F (190°C). Slice the tops off the peppers and scoop out seeds and membranes. If they tip, shave a tiny slice off the bottoms so they stand upright. Place in a baking dish, drizzle with a little olive oil, and season with salt and pepper.
  2. Soften the peppers (optional but recommended): Pre-bake for 10–12 minutes to give them a head start. This yields softer, more tender peppers.
  3. Sauté the aromatics: In a large skillet over medium heat, warm 1–2 tablespoons olive oil. Add onion and a pinch of salt. Cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
  4. Add the veggies: Stir in zucchini and a little black pepper. Cook until lightly golden and tender, 4–6 minutes. Add spinach and cook until wilted.
  5. Build the sauce: Pour in crushed tomatoes or marinara. Add tomato paste if using, Italian seasoning, and crushed red pepper flakes. Simmer 3–4 minutes to thicken slightly. Taste and adjust salt.
  6. Combine with grains and herbs: Stir in the cooked grains, chopped basil or parsley, and half the parmesan. The mixture should be saucy but scoopable. If it looks dry, add a splash of water or more sauce.
  7. Stuff the peppers: Spoon the filling into the peppers, packing gently. Leave a little room at the top for cheese.
  8. Top with cheese: Sprinkle mozzarella over each pepper, then the remaining parmesan.
  9. Bake: Add a splash of water (2–3 tablespoons) to the bottom of the baking dish to create steam. Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until the cheese is bubbly and golden and the peppers are tender.
  10. Finish and serve: Let rest 5 minutes. Add a squeeze of lemon and a sprinkle of fresh herbs. Serve warm with extra sauce if you like.