recipe

Vegetarian Stuffed Peppers: a hearty, low-carb vegetarian dish to make this week

Total time: 30 Min
Difficulty: Low
Serves: 6 people
By Cookist
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If you're in the mood for a nourishing, wholesome, meatless dinner that's delicious and low-carb, you'll adore this easy vegetarian stuffed pepper recipe. This simple-to-make main meal is the meat-free version of classic stuffed peppers. Bonus? They're gluten-free, too, so virtually everyone can tuck into vegetarian stuffed peppers.

Baked to tender perfection and stuffed with tasty garlic zucchini and gooey melted ricotta cheese, vegetarian stuffed peppers are a fabulous, hassle-free dish the whole family will enjoy. They're easy to customize, so you can put your own twist on this veggie classic.

How to Make Vegetarian Stuffed Peppers

Ready to make the best vegetarian stuffed peppers of all time? Start by slicing in half lengthwise and removing the seeds from the bell peppers. Next, toss the tomatoes with a splash of olive oil, salt, and pepper in a baking dish. Set the halved peppers in the casserole dish, then bake everything at 375F for about 10 minutes. You don't need to boil the peppers before baking them. This will make them watery. Baking for 10 minutes is enough to make the peppers tender.

While bell peppers are in the oven, cook the zucchini, garlic, and onion. Discard any liquid, then put the mixture in a bowl. Stir ricotta, red pepper flakes, egg, basil, and zest into the zucchini.

Take the peppers out of the oven. Stuff the zucchini mixture into the peppers, then top each pepper with a generous helping of parmesan. Bake the peppers for five more minutes until the cheese melts. Don't overcook them! Overcooked peppers will end up watery. Serve immediately with a side salad, whole grains, or roasted vegetables.

Tips for Making the Best Vegetarian Stuffed Peppers

Don't overcook your peppers – this will make the insides watery.

Use any color of pepper you like. Red, yellow, and orange peppers have a sweeter flavor, while green and purple peppers have a more vegetal taste.

If you're not a spice lover, leave out the red chili flakes.

Add more flavor to your stuffed peppers by seasoning them with cumin, Old Bay, taco seasoning, Italian herbs, or Creole seasoning.

For heartier stuffed peppers, add rice, quinoa, or couscous to the filling. You can also mix in additional veggies like mushrooms, squash, or beans. Vegetarian sausage makes a fantastic stuffing, too.

Instead of ricotta, try using feta cheese, goat cheese, pepper jack, cheddar, or any cheese you like!

What to Serve with Vegetarian Stuffed Peppers

Vegetarian stuffed peppers are perfect as a low-carb appetizer, side dish, or main meal. Enjoy them with a side of sheet pan roast vegetables like carrots, potatoes, zucchini, and squash. You can also serve them with a side of rice, quinoa, or couscous.

They go perfectly with a light green salad or pasta salad – stuffed peppers are versatile and go with just about anything!

How to Store and Reheat Vegetarian Stuffed Peppers

Let the peppers cool, then transfer them to an airtight container and keep them in the fridge for up to 4 days. Reheat your vegetarian stuffed peppers in the oven at 350F until the cheese is bubbly and the peppers are heated through.

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Ingredients
cherry tomatoes, chopped
1/2 cup
Extra virgin olive oil, divided
1 1/2 tbsp
salt and pepper to taste
bell peppers
3
zucchini, grated
2 cups
Garlic, minced
4 to 5 cloves
onion, chopped
1/2
ricotta cheese, drained
25 ounces
Red pepper flakes
1/2 to 1 tbsp
Large egg
1
fresh basil, chopped
3 tbsp
lemon, zested
1
parmesan cheese, for garnish

Instructions

Preheat your oven to 375F.

Sliced bell peppers in half lengthwise.

Deseed them.

Arrange halved peppers in the casserole dish. Add a drizzle of oil and bake for 10 minutes.

Chop the tomatoes, the place them in a casserole dish with ½ tablespoon olive oil, salt, and pepper. Toss to coat. Heat the remaining oil in a skillet over medium-high heat.

Cook the zucchini, garlic, and onion for several minutes. Pour off excess water and place the mixture in a bowl. Stir ricotta, red pepper flakes, egg, basil, and zest into the zucchini.

Take the peppers out of the oven. Spoon the zucchini mixture into the peppers until filled. Garnish with cheese.

Bake the peppers for 5 more minutes until the cheese melts.

Garnish with additional basil, salt, and pepper, and serve.

Notes

Use a 9×11-inch casserole dish for your stuffed peppers.

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