Baked vegetarian stuffed peppers: the easy and tasty recipe with vegetables and mozzarella cheese

Name: Baked vegetarian stuffed peppers: the easy and tasty recipe with vegetables and mozzarella cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: En
Ingredients: 2 large bell peppers; 7 oz zucchini, diced; 7 oz eggplant, diced; 1 small onion; 1 mozzarella ball, well drained; ⅓ cup grated Parmesan cheese; ⅓ cup breadcrumbs; 5 tbsp tomato purée; Extra-virgin olive oil to taste; Salt to taste; Black pepper to taste; Fresh basil to taste (optional)

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Main Dish

Very Easy

55 min

500 Kcal

Colorful, fragrant and irresistibly creamy: vegetarian stuffed peppers are a great Italian classic, perfect for bringing flavor and simplicity to the table. Soft, lightly browned baked peppers hold a rich filling of zucchini, eggplant, melty mozzarella and Parmesan cheese for a truly tempting mix of Mediterranean flavors. The fragrance of fresh basil, the sweetness of tomato purée and the crispy topping of breadcrumbs make these stuffed peppers ideal for a family lunch, a tasty dinner or a savory buffet. An easy and tasty vegetarian recipe that will win everyone over with its soft, melty, flavorful filling.

Materials

Baking dish
Knife
Cutting board

Preparation

Preparation15 min

Cook time40 min

Wash the peppers, cut them in half lengthwise, and remove the seeds and inner ribs.
Cut zucchini and eggplant into small cubes and finely chop onion.
Brown the vegetables in a pan with extra virgin olive oil for 12 minutes, stirring often.
Add tomato puree, adjust salt and pepper, and cook for another 2-3 minutes.
Transfer vegetables to a bowl and add mozzarella cheese, Parmesan cheese, breadcrumbs, and chopped basil (if desired). Mix well until smooth.
Stuff the peppers with the filling, press with a spoon, and level the surface.
Place the peppers in a baking dish lightly greased with olive oil. Sprinkle breadcrumbs on top and finish with a drizzle of oil.
Bake in a preheated convection oven at 370°F/190°C for 40 minutes, until the peppers are soft and golden brown.
Vegetarian stuffed peppers are ready. Serve hot or slightly warm.

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FAQ ❓

Which peppers should you choose for stuffed peppers?

Choose red or yellow peppers, which are sweeter and meatier, making them perfect for soft, flavorful vegetarian stuffed peppers.

Can vegetarian stuffed peppers be made in an air fryer?

Yes, stuffed peppers turn out great in an air fryer! Cook at 350°F/180°C for about 18–22 minutes, checking for doneness during the last few minutes. For a more golden, crispy surface, increase the temperature to 370°F/190°C for the last 3–4 minutes. If the peppers are very large or particularly thick-fleshed, they may take a few minutes longer.

What are the benefits of vegetarian stuffed peppers?

Vegetarian stuffed peppers are rich in vitamins, fiber and minerals from zucchini, eggplant and tomato. They make a light and nutritious dish.

Can I prepare stuffed peppers in advance?

Yes, preparing stuffed peppers in advance allows the flavors to develop. Store them in the refrigerator and reheat in the oven before serving.

What variations can I make to the pepper filling?

Customize the filling by adding rice, quinoa, legumes or other seasonal vegetables. For a classic version, use ground meat or sausage.

How should I store leftover stuffed peppers?

Store stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.

Can stuffed peppers be frozen?

Yes, cooked and thoroughly cooled stuffed peppers can be frozen for up to 2 months without losing flavor or texture.

Nutrition

for 1 serving / for 100 g

Calories: 500Kcal

Carbo: 34.8g
Total fat: 27.2g
Saturated fat: 12g
Proteins: 24.2g
Fibers: 8.9g
Sugar: 14.1g
ProPoints: 13
SmartPoints: 18

Nutritional information for 1 serving (520g)

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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