Description
Delicious Mediterranean-inspired herb and cheese stuffed bell peppers, filled with a savory mixture of ricotta, mozzarella, Parmesan, fresh herbs, and rice or quinoa. Baked until the tops are golden and peppers are tender, this vegetarian and gluten-free dish makes a perfect main course or side.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers, halved lengthwise and seeds removed
Filling
- 1 cup cooked rice or quinoa
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme (or ½ teaspoon dried thyme)
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking and arrange the halved bell peppers cut side up in the dish.
- Prepare Filling: In a large bowl, combine the cooked rice or quinoa with ricotta cheese, shredded mozzarella, grated Parmesan, chopped basil, parsley, thyme, minced garlic, lightly beaten egg, salt, and black pepper. Mix everything thoroughly until well combined.
- Stuff Peppers: Spoon the cheese and herb mixture evenly into each bell pepper half, filling them generously but leaving a little space on top.
- Add Olive Oil and Cover: Drizzle the olive oil evenly over the stuffed peppers, then cover the baking dish tightly with foil to retain moisture while baking.
- Bake Covered: Place the dish in the preheated oven and bake for 30 minutes, allowing the flavors to meld and the peppers to soften.
- Bake Uncovered: Remove the foil and continue baking for another 10 to 15 minutes until the tops are lightly golden and the peppers are tender but still holding their shape.
- Serve: Remove from oven and serve warm. Optionally, garnish with extra fresh herbs for added flavor and presentation.
Notes
- Add chopped spinach or sautéed mushrooms to the filling mixture for extra texture and nutrition.
- These stuffed peppers can be made ahead of time and refrigerated; reheat before serving for an easy meal prep option.
- Use quinoa instead of rice for a higher protein and gluten-free alternative.
- For a vegan version, substitute cheeses with plant-based alternatives and omit the egg or use a binder like flaxseed meal.
