Mom's Stuffed Bell Peppers No Meat

Experience comfort food reimagined with "Mom's Stuffed Bell Peppers No Meat," a wholesome and flavorful vegetarian twist on a classic dish. Perfectly tender bell peppers are stuffed with a hearty blend of fluffy rice, sautéed onions, carrots, zucchini, and juicy diced tomatoes, seasoned with garlic, oregano, and basil for an aromatic burst of flavor in every bite. This meatless recipe is packed with nutrients and can easily be made vegan by skipping the optional mozzarella and Parmesan cheeses. Baked with a splash of vegetable broth for extra moisture, these peppers come out tender, juicy, and irresistible. With just 20 minutes of prep time, this delightful entrée is an easy, comforting choice for weeknight dinners or meal prep. Serve them as a stand-alone dish or alongside a fresh green salad for a balanced and satisfying meal.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 whole bell peppers
• 2 cups cooked white or brown rice
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced zucchini
• 1.5 cups diced tomatoes (canned or fresh)
• 2 cloves minced garlic
• 2 tablespoons olive oil
• 0.5 cups shredded mozzarella cheese (optional)
• 0.25 cups grated Parmesan cheese (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 1 cup vegetable broth

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 4

Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent.

Step 5

Add the diced carrot, zucchini, and tomatoes to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.

Step 6

Stir in the cooked rice, salt, black pepper, oregano, and basil. Mix well and remove from heat.

Step 7

If using cheese, fold in the shredded mozzarella and grated Parmesan cheese at this point.

Step 8

Stuff each bell pepper with the vegetable and rice mixture, pressing down firmly to pack the filling.

Step 9

Place the stuffed peppers upright in a baking dish. Pour the vegetable broth into the bottom of the dish to help steam the peppers as they bake.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 11

Remove the foil and bake for an additional 15 minutes to allow the tops to brown slightly.

Step 12

Remove from the oven and let cool for a few minutes before serving.

Step 13

Serve warm and enjoy!

Nutrition Facts

Serving size	(2071.9g)

Amount per serving	% Daily Value*
Calories	1366.8

Total Fat 44.8g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 3.4g
Cholesterol 40mg	0%
Sodium 3765.3mg	0%
Total Carbohydrate 209.9g	0%
Dietary Fiber 26.3g	0%
Total Sugars 49.0g
Protein 40.5g	0%

Vitamin D 12IU	0%
Calcium 682.2mg	0%
Iron 10.8mg	0%
Potassium 3368.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 11.5%

Carbs: 59.8%