Irresistible Healthy Vegetarian Stuffed Peppers

Irresistible Healthy Vegetarian Stuffed Peppers

12
laurieish 0

"This is an absolutely delicious vegetarian pepper recipe that is packed with nutrients! I love to make a big batch on Sunday, freeze some for easy and decadent (but healthy!) dinners, and keep a couple in the refrigerator for weekday work lunches. I haven't met anyone that doesn't go nuts for these; in fact, I now have to make extra for friends' lunches (hence the giant batch!)"

Ingredients

1 h 45 m {{adjustedServings}} servings 232 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain orzo and transfer to a large bowl.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Cut a 1-inch slice from tops of orange bell peppers, discard tops, and remove seeds from peppers. Set peppers upright into a roasting pan, fitting them tightly so they stay in place.
  4. Melt butter and olive oil over medium-low heat; cook and stir 10 cloves of garlic in the hot butter mixture until garlic is golden brown, about 8 minutes. Stir white and cremini mushrooms and balsamic vinegar into garlic. Cook and stir until mushrooms soften, about 10 minutes. Drain liquid and mix mushrooms and garlic into orzo.
  5. Mix diced tomatoes and their juice, torn whole tomatoes, mozzarella cheese, zucchini, 1/2 cup Parmesan cheese, 8 cloves garlic, oregano, basil, red pepper flakes, salt, and black pepper into orzo mixture. Scoop into bell peppers. Pour vegetable broth into bottom of roasting pan and cover pan tightly with aluminum foil.
  6. Bake in the preheated oven until peppers are tender and filling is cooked through, about 50 minutes. Remove foil and sprinkle each pepper with 1 tablespoon Parmesan cheese. Return to oven and bake uncovered until Parmesan cheese topping is golden and bubbly, about 15 more minutes.

Footnotes

  • Cook's Note:
  • Use any combination of red, yellow, or orange peppers.
  • These reheat or freeze very well. To freeze, wrap each pepper tightly in foil and store in plastic containers with tightly sealed lids. To reheat, place pepper in a cake pan (leave wrapped in foil) and bake at 350 degrees F (175 degrees C) for about 45 minutes. Then open foil so top is exposed and continue to bake for 15 more minutes. You can also just remove from foil and microwave, but re-baking makes the Parmesan on top bubbly again.
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Reviews

12
  1. 16 Ratings

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These are excellent! I halved the recipe. I only had ground Oregano so I only used about a teaspoon, maybe a tad more, but a whole tablespoon would have been way too much...otherwise I made it...

Changed this up a bit, added spinach,gazebo beans and other veggies on hand. Used brown rice instead of orzo, everyone loved this including my teens!

i made a few changes to the recipe,i didnt use any mushrooms(they aren't really my thing) and instead i used grape tomatoes and sundried tomatoes with parmesan and mozarella cheese on top,put it...