Irresistible Healthy Vegetarian Stuffed Peppers Recipe - Allrecipes.com
Irresistible Healthy Vegetarian Stuffed Peppers Recipe
  • READY IN hrs

Irresistible Healthy Vegetarian Stuffed Peppers

Recipe by  

"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!)"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 45 mins

Directions

  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.
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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 More Reviews

Most Helpful Positive Review
Aug 26, 2013

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 exactly as written. Oh, except my local Kroger didn't have Cremini mushrooms so I just used extra buttons. The flavor is very good, both my husband and I couldn't believe there was no meat. Next time I will make a full batch and freeze them for lunches. This recipe is a keeper! Oh, beware, these were a tad too spicy for my husband, so if you have a wimpy palette go easy on the crushed red pepper (half it, don't omit it)...and use fresh basil, it really makes the flavors pop.

 
Most Helpful Critical Review
Apr 15, 2015

Took more than twice as long than the recipe stated so kids ended up eating subway. Results were just okay and for as long as it took to make them it simply wasn't worth it. I definitely didn't think they were as good as the reviews suggested and my family didn't like them either. Kids ended up having it for dinner the next night. They aren't picky eaters and they were not amused and frankly I didn't blame them. I made them just as directed.

 

16 Ratings

May 22, 2013

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!

 
Jul 21, 2014

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 in my toaster oven for about 2 minutes until the cheese was melted and took it back out,topped it with spinach,colby jack cheese,cheddar cheese and more parmesan and mozarella and put a few more tomatoes and about 5 black olives on top and it was delicious!I haad it with chips and salsa and the whole meal by itself had 27 grams of protien,and i know it is hard to get protien with a vegetarian diet!

 
Mar 18, 2013

Will make again

 
Jun 29, 2014

excellent. have made these twice and everyone loves them

 
May 15, 2014

My pickiest eaters loved it. Thanks do much!

 
May 31, 2013

Made it exactly as directed and it was delicious!!!

 

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Nutrition

  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 508 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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