Delicious Vegetarian Italian Stuffed Peppers Recipe

If you’re looking for a hearty, flavorful meal that’s both satisfying and packed with wholesome ingredients, these Vegetarian Italian Stuffed Peppers are just the thing! Bursting with classic Italian flavors like tomatoes, garlic, and basil, and loaded with a delicious mix of rice, beans, and cheese, these stuffed peppers are perfect for a cozy family dinner or meal prep for the week.

Let me guide you through this easy, delicious recipe that’s sure to become a favorite in your kitchen.

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Why You’ll Love This Vegetarian Italian Stuffed Peppers Recipe

• Nutritious and filling: Packed with veggies, plant-based protein, and whole grains, it’s a meal that’s as good for you as it is delicious.
• Family-friendly: Even meat-eaters will love this flavorful dish.
• Customizable: Swap ingredients to fit your preferences—use quinoa instead of rice, add more veggies, or make it vegan by skipping the cheese.
• Make-ahead friendly: Great for meal prep or leftovers.
• Italian-inspired flavor: Classic herbs and a touch of marinara make these stuffed peppers irresistible.

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Ingredients for Vegetarian Italian Stuffed Peppers

Here’s what you’ll need to make these flavorful stuffed peppers:

• 4 large bell peppers (any color, tops removed, seeds and membranes cleaned out)
• 1 cup cooked rice (or quinoa for a higher protein option)
• 1 (15 oz) can cannellini beans (or chickpeas, drained and rinsed)
• 1 cup marinara sauce (plus extra for topping)
• 1 cup shredded mozzarella cheese (optional, or use a dairy-free alternative)
• 1/2 cup grated Parmesan cheese (optional)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper (to taste)
• 2 tablespoons olive oil
• Fresh basil leaves (for garnish)

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How To Make Vegetarian Italian Stuffed Peppers

Making these stuffed peppers is simple, and the result is absolutely worth it!

Step 1: Preheat the oven.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.

Step 2: Prepare the peppers.
Slice off the tops of the bell peppers and remove the seeds and membranes. Place them in the baking dish, standing upright. If they’re wobbly, trim a tiny bit off the bottom to level them.

Step 3: Make the filling.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes, until softened. Stir in the garlic and cook for another minute.

Add the diced tomatoes, cooked rice, beans, marinara sauce, dried basil, dried oregano, salt, and pepper. Stir everything together and let it simmer for about 5 minutes to combine the flavors. Remove the skillet from heat and stir in half of the mozzarella and Parmesan cheese, if using.

Step 4: Stuff the peppers.
Spoon the filling into the prepared bell peppers, packing it in gently. Top each pepper with a little extra marinara sauce and a sprinkle of the remaining mozzarella cheese.

Step 5: Bake.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.

Step 6: Serve.
Garnish the stuffed peppers with fresh basil leaves and serve hot. Pair them with a crisp green salad or some crusty Italian bread for a complete meal.

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Pro Tips for Perfect Vegetarian Stuffed Peppers

1. Pick sturdy peppers: Look for bell peppers that can stand upright on their own for easy filling and baking.
2. Pre-cook the peppers for softer texture: If you prefer softer peppers, parboil them for 5 minutes before stuffing.
3. Make it vegan: Use dairy-free cheese or skip it altogether for a vegan version.
4. Boost the flavor: Add a pinch of red pepper flakes for a bit of heat or some chopped olives for extra depth.
5. Double the recipe: These stuffed peppers freeze well, so make extra for quick meals later!

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How To Serve Vegetarian Italian Stuffed Peppers

These stuffed peppers are a complete meal on their own, but here are some ideas to round out your plate:

• Salad: A crisp side salad with Italian vinaigrette pairs beautifully.
• Garlic bread: Perfect for soaking up any extra marinara sauce.
• Roasted veggies: Try roasted zucchini, eggplant, or broccoli for added nutrition.

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Nutritional Information (Per Serving)

Here’s an estimate for one stuffed pepper (based on 4 servings):

• Calories: ~250
• Protein: ~12g
• Carbs: ~30g
• Fat: ~10g

You can easily adjust the nutritional profile by swapping ingredients or reducing the cheese.

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Storage and Reheating Tips

• Storage: Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or microwave on high for 1-2 minutes.
• Freezing: These stuffed peppers freeze beautifully. Let them cool completely, then wrap each pepper individually in foil or plastic wrap before placing them in a freezer-safe container. Thaw in the fridge overnight and reheat as needed.

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Conclusion

These Vegetarian Italian Stuffed Peppers are a flavorful and nutritious way to enjoy a comforting, Italian-inspired dish. They’re easy to customize, fun to make, and perfect for feeding your family or impressing guests.

Give this recipe a try and let me know how you like it! I’d love to hear about your favorite variations or tips. Happy cooking!