Melty Cheese-Stuffed Bell Peppers with Basil and Oregano

A Taste of Italian Elegance in Every Bite

Looking to impress at your next dinner.. or craving something delightfully satisfying? Get into this easy (time saving), vegetarian recipe for melty cheese-stuffed bell peppers. Infused with the aromatic flavors of basil and oregano and baked to cheesy perfection, these peppers promise a simple yet sublime meal that’s sure to become a favorite.

Inspiration Behind the Dish!

The idea for these stuffed bell peppers came from a classic Italian love for hearty, comforting meals that bring people together. Envisioned as a vegetarian twist on a beloved family recipe, these peppers blend the robust flavors of Italy with the wholesomeness of a meat-free dish, perfect for a cozy evening or a festive gathering.

Why You’ll Love It

• Bursting with Flavor: Each pepper is a symphony of tastes, with herbs and spices that transport you straight to an Italian bistro.
• Versatile Delight: Enjoy them as a main course, a side dish, or a festive party entrée—they adapt to any meal setting.
• Quick & Simple: With a prep and cook time totaling just 50 minutes, these peppers are ideal for a stress-free yet impressive meal.
• Visually Appealing: Bright peppers filled with a melty cheese mixture make for a dish that looks as good as it tastes!

Quick Grocery List

• Bell peppers
• Rice or quinoa
• Mozzarella cheese
• Feta or ricotta cheese
• Diced tomatoes
• Parmesan cheese
• Garlic
• Fresh basil
• Dried oregano
• Olive oil

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: 50 minutes total
• Equipment Checklist: Baking dish, mixing bowl, spoon, knife, cutting board, foil
• Dietary Adjustments: Easily adapted for gluten-free diets; cheese substitutions available for different flavor profiles
• Serving Size: Serves 4 (1 pepper per serving)

Melty Cheese-Stuffed Bell Peppers with Basil and Oregano – Easy Vegetarian Dinner Recipe Baked to Cheesy Perfection

DifficultyEasy

Servings4 (1 pepper per serving)

Prep time15 minutes

Cook time35 minutes

Total time50 minutes

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Ingredients:

For the Stuffed Bell Peppers:

• 4 large bell peppers, (any color), tops cut off and seeds removed
• 1 cup cooked rice, (white, brown, or quinoa)
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta or ricotta cheese
• 1/2 cup diced tomatoes, (fresh or canned, drained)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp chopped fresh basil, (or 1 tsp dried)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Optional Topping:

• Extra mozzarella or Parmesan for the top
• Fresh chopped basil for garnish

Instructions:

• 1

  1. Prepare the Peppers

  1. Preheat oven to 375°F (190°C).
  2. Cut tops off bell peppers and remove seeds/membranes. Lightly oil the outsides and place in a baking dish.
• 2

  2. Make the Filling

  1. In a bowl, combine cooked rice, mozzarella, feta (or ricotta), diced tomatoes, Parmesan, garlic, basil, oregano, salt, pepper, and olive oil.
  2. Mix until well combined.
• 3

  3. Stuff the Peppers

  1. Fill each pepper with the cheese-rice mixture, pressing down lightly to pack.
  2. Sprinkle tops with additional mozzarella or Parmesan, if desired.
• 4

  4. Bake

  1. Cover the baking dish with foil and bake for 25 minutes.
  2. Remove foil and bake uncovered for another 10 minutes, or until cheese is melty and golden.
• 5

  5. Serve

  1. Let cool for 5 minutes. Garnish with fresh basil and serve warm.

Equipment

• Baking dish
• Mixing bowl
• Spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Aluminum foil

Nutrition

Calories	320
Carbohydrates	20g
Cholesterol	35mg
Fat	20g
Fiber	3g
Protein	14g
Saturated Fat	8g
Sodium	520mg
Sugar	5g
Trans Fat	0g
Unsaturated Fat	11g

General Notes

• Ideal as both a main or a hearty side.
• Perfect for meal prepping as they reheat well.

Substitutions

• Rice: Substitute with quinoa, couscous, or cauliflower rice for a healthier twist.
• Cheese: Try cheddar, gouda, or vegan cheese for different flavors.
• Herbs: Fresh dill or parsley can work in place of basil for a flavor change.

Variations

• Add Proteins: Include chopped grilled chicken or tofu for added protein.
• Spicy Kick: Introduce red chili flakes or diced jalapeños to the filling for heat.
• Low-Carb Option: Replace rice with cauliflower rice or extra vegetables.

Let’s Get Cooking: Pro Tips

• Pre-Roasting: Lightly roast the pepper shells before stuffing to enhance their sweetness and make them more pliable.
• Cheese Layers: For extra cheesy goodness, layer some cheese at the bottom of the peppers before adding the rest of the filling.
• Baking Uncovered: Finish baking uncovered to allow the cheese on top to turn golden and delicious.

Art Of Perfect Stuffing

• Even Distribution: Use a spoon to press the filling down gently and ensure even distribution within the peppers.
• Enhance Flavors: Drizzle a little olive oil over the top before baking to keep the filling moist and flavorful.
• Experiment with Textures: Try different types of cheese for varying textures and melting qualities.

Tips and Variations

• Add crushed garlic or onion powder to the filling for a deeper flavor.
• Use smoked paprika for a subtle smokiness in the filling.

Nutrition Breakdown (Per Serving)

• Calories: 320
• Carbohydrates: 20g – Provides energy for the day.
• Cholesterol: 35mg – Keep an eye if you’re monitoring intake.
• Fat: 20g – Helps with vitamin absorption.
• Fiber: 3g – Great for digestive health.
• Protein: 14g – Essential for muscle repair and growth.
• Saturated Fat: 8g – Limit to maintain heart health.
• Sodium: 520mg – Watch if on a salt-restricted diet.
• Sugar: 5g – Minimally sweetened by natural sugars in vegetables.
• Unsaturated Fat: 11g – Healthier fats that are good for your heart.

Storing and Reheating

Store these stuffed peppers in the refrigerator for up to 4 days. Reheat in the oven or microwave until piping hot. These are also freezer friendly for up to 3 months.

Frequently Asked Questions

Q: Can I prepare these peppers ahead of time?
A: Yes, assemble the peppers a day ahead and refrigerate. Bake when ready to serve.

Q: What are the best peppers for stuffing?
A: Red, yellow, or orange bell peppers are sweeter and work great for stuffing due to their size and flavor.

Q: Can I make this vegan?
A: Absolutely, use vegan cheese alternatives and check your bread crumbs for vegan compliance.

Engage and Share

Tried this recipe? Share your thoughts and modifications in the comments! Don’t forget to rate it and share pictures of your delicious creation online.

Looking for more vegetarian delights? Try our these hearty pepper treats below:

• Savory Thyme-Infused Mushroom Stuffed Peppers
• Zesty Quinoa Stuffed Peppers with Black Beans & Corn
• Mediterranean Ground Beef & Feta Stuffed Peppers with Lemon-Herb Oil (My Fav!)