Vegetarian Stuffed Bell Peppers

Vegetarian Stuffed Bell Peppers

27 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Nancy Marzilli
Recipe by  Nancy Marzilli

“Stuffed Peppers (not your typical rice and bread stuffed peppers).”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 8x11 inch glass baking dish.
  2. In a pot of boiling water, cook the bell peppers for 4 to 5 minutes; until they begin to soften. Remove them from the boiling water and plunge them into a cold bath. Drain well.
  3. In a large skillet, heat the olive oil over medium heat. Saute the onion and garlic in the olive oil for 3 to 5 minutes. Remove the pan from heat and mix in the tomato, parsley, bread crumbs, white wine, and black pepper. Fill the peppers with this mixture and place them into the prepared baking dish. Sprinkle the Parmesan cheese over the peppers.
  4. Bake for 20 minutes. Enjoy!

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Reviews (27)

Rate This Recipe


Delicious! I used mini sweet red/yellow/orange peppers and stuffed them whole. I mixed the parmesan into the filling. These make great appitizers when prepared with the small peppers.



Next time I would mix the cheese in with the filling. These are very good and make a great side dish.



I'm a huge recipe skimmer & didn't realize this was meatless . . I know duh . . until I started getting the ingredients together. I was looking for a recipe for grilled stuffed peppers. This recipe looked great & I did use most of the ingredients & mixed into ground beef and grilled. Unbelievably good! Also used a pablano & it was even better than the bell.

More Reviews

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Amount Per Serving (4 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 18 g
  • 6%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 183 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Bolognese Stuffed Bell Peppers


next recipe:

Meatless Stuffed Peppers