Irresistible Healthy Vegetarian Stuffed Peppers

Irresistible Healthy Vegetarian Stuffed Peppers

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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!)"
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1 h 45 m servings 232 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 16 Ratings

Most helpful positive review

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...

Most helpful critical review

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'...

Most helpful
Most positive
Least positive

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...

Will make again

excellent. have made these twice and everyone loves them

My pickiest eaters loved it. Thanks do much!

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

My family enjoyed this recipe and that includes my husband who is a big meat eater! I did use orange peppers as they were cheaper and I used white rice vs orzo because I had it on hand.

Very good, even my picky 5 year old ate them up. Will be making them again, but may add a little bit more spice, I had left out the crushed peppers the first time. This one would be good for a c...

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