Vegetarian Stuffed Bell Peppers Recipe -
Vegetarian Stuffed Bell Peppers Recipe
  • READY IN 40 mins

Vegetarian Stuffed Bell Peppers

Recipe by  

"Stuffed Peppers (not your typical rice and bread stuffed peppers)."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 8x11 inch glass baking dish.
  2. In a pot of boiling water, cook the bell peppers for 4 to 5 minutes; until they begin to soften. Remove them from the boiling water and plunge them into a cold bath. Drain well.
  3. In a large skillet, heat the olive oil over medium heat. Saute the onion and garlic in the olive oil for 3 to 5 minutes. Remove the pan from heat and mix in the tomato, parsley, bread crumbs, white wine, and black pepper. Fill the peppers with this mixture and place them into the prepared baking dish. Sprinkle the Parmesan cheese over the peppers.
  4. Bake for 20 minutes. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2006

Delicious! I used mini sweet red/yellow/orange peppers and stuffed them whole. I mixed the parmesan into the filling. These make great appitizers when prepared with the small peppers.

Most Helpful Critical Review
Jan 25, 2004

Next time I would mix the cheese in with the filling. These are very good and make a great side dish.

Nov 09, 2007

I'm a huge recipe skimmer & didn't realize this was meatless . . I know duh . . until I started getting the ingredients together. I was looking for a recipe for grilled stuffed peppers. This recipe looked great & I did use most of the ingredients & mixed into ground beef and grilled. Unbelievably good! Also used a pablano & it was even better than the bell.

Jan 25, 2004

This was okay, but a little mushy in texture for my taste. I would probably add lots of cheese to the mixture if I made it again. :)

Feb 24, 2006

I substituted hot salsa for the tomato. It was a bit too spicy, next time I will use a medium salsa instead.

Jul 29, 2006

There is plenty of stuffing here for three peppers, so I used Stop & Go peppers--one each of red, yellow & green. Each added a different flavor & the whole dish looked beautiful & colorful. This was a definite HIT! Next time I will add more cheese on top--maybe a slice instead of grated (& I am not a cheese fan, so if I say add more, be liberal!). Also, my husband & I agreed that cooked popcorn shrimp mixed into the stuffing would turn this into a meal. We served with chicken & apple sausages (Emeril's). Delicious! A definite new rotation recipe. OH! And, it's a good one for kiddos, too. My preschooler agreed it was a yummerz. NICE.

Feb 18, 2006

This was edible. I did add some hot salsa to my stuffing, as well as the Parmesan cheese. I forgot to cook the peppers beforehand so I just kept them in there for an extra 15min.

Sep 05, 2004

After reading the ingredients beforehand I knew that it would be too bland for my taste, so I used Grissol Italien seasoned breadcrumbs, which pepped it up a bit. I didn't bother peeling the tomato. I also mixed up the Parmesan into the stuffing, as suggested by another reviewer, and added more Parmesan on top.


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  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 183 mg
  • 7%

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

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