Savory Vegetarian Stuffed Bell Peppers
These Savory Vegetarian Stuffed Bell Peppers are a delightful twist on the classic dish, packed with flavor and nutrition. Instead of traditional meat stuffing, we fill vibrant bell peppers with a hearty mixture of rice, fresh vegetables, and a blend of spices. Topped with melty asiago cheese and drizzled with pasta sauce, these colorful creations are not only a feast for the eyes but also perfect for a family meal or casual gathering. The combination of aromatic herbs and garlic creates a mouthwatering filling that promises to impress even the pickiest eaters. Enjoy a wholesome and satisfying vegetarian dish everyone will love!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
uncooked rice
1 1/2 cups (Rinsed and drained)
vegetable stock
3 cups (For cooking rice)
bell peppers
3 (Halved and seeded)
oil
2 tablespoons (For sautéing vegetables)
onion
1/2 (Finely chopped)
celery
1 stick (Finely chopped)
carrot
1 (Finely chopped)
zucchini
1 (Finely chopped)
chopped tomatoes
12 ounces (Canned)
pasta sauce
4 cups (Divided)
ketchup
1/4 cup (Added to sauce mixture)
garlic cloves
2 (Minced)
dry basil
1 teaspoon (Dried)
dry oregano
1 teaspoon (Dried)
dried bay leaf
1 teaspoon (Whole)
salt
1/2 teaspoon (To taste)
pepper
1/2 teaspoon (To taste)
pesto sauce
1 tablespoon (Added to the filling)
asiago cheese
2 cups (Grated, divided)
Instructions
1
Begin by rinsing the uncooked rice under cold water until the water runs clear. In a medium saucepan, combine the rice and vegetable stock, bringing to a boil. Once boiling, reduce heat, cover, and simmer for 18-20 minutes or until the rice is cooked. Set aside once done.
2
Preheat your oven to 375°F (190°C). Slice the bell peppers in half vertically and carefully remove the seeds and insides. Place the halves, cut side up, in a baking dish that has been lightly greased with cooking spray or oil.
3
Finely chop the onion, celery, carrot, and zucchini. In a large skillet over low heat, add the oil and sauté the chopped vegetables until they are soft and fragrant, about 5-7 minutes. This helps to disguise the veggies for picky eaters but enhances the overall flavor.
4
Once the veggies are tender, add the chopped tomatoes (canned), 2 cups of pasta sauce, and ketchup. Mince the garlic and stir it into the mixture. Raise the heat to medium and mix everything well.
5
Sprinkle in the dried basil, oregano, bay leaf, pesto, salt, and pepper. Stir continuously until the vegetables are soft and well coated with the sauce, around 5 more minutes.
6
Incorporate the cooked rice into the skillet, mixing well to combine all the flavors. Finally, grate 1/2 cup of asiago cheese into the mixture, ensuring it is evenly distributed throughout.
7
Spoon the rice and vegetable mixture generously into the hollowed bell pepper halves, packing them tightly.
8
Pour the remaining pasta sauce over the stuffed peppers, allowing it to seep into the dish. Top each pepper with the remaining asiago cheese.
9
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly. Remove from the oven and let it cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Savory Vegetarian Stuffed Bell Peppers, a hearty meal featuring rice and vegetables inside bell pepper halves.
Is this recipe suitable for vegetarians?
Yes, this recipe is completely vegetarian as it uses vegetable stock and a variety of fresh vegetables without any meat.
How many bell peppers are required?
You will need 3 bell peppers, which are sliced in half to create 6 stuffed portions.
What type of rice is used in the filling?
The recipe calls for 1 1/2 cups of uncooked white rice.
Can I cook the rice in water?
While you can use water, the recipe recommends using 3 cups of vegetable stock for better flavor.
What is the recommended oven temperature?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
How should the bell peppers be prepared for stuffing?
Slice the bell peppers in half vertically and remove the seeds and internal membranes.
What vegetables are included in the stuffing mixture?
The stuffing includes finely chopped onion, celery, carrot, zucchini, and canned chopped tomatoes.
Why should the vegetables be finely chopped?
Finely chopping the vegetables helps disguise them for picky eaters and enhances the overall flavor of the filling.
How long should I sauté the fresh vegetables?
Sauté the onion, celery, carrot, and zucchini for about 5 to 7 minutes until they are soft and fragrant.
What kind of cheese is used for the topping and filling?
The recipe uses 2 cups of grated asiago cheese, divided between the rice mixture and the topping.
How much pasta sauce is needed in total?
You will need a total of 4 cups of pasta sauce, split between the filling and the final topping.
What is the purpose of adding ketchup to the recipe?
Ketchup is added to the sauce mixture to provide a subtle sweetness and depth of flavor.
How many garlic cloves are used?
The recipe uses 2 minced garlic cloves.
What dried herbs are used for seasoning?
The filling is seasoned with 1 teaspoon each of dry basil, dry oregano, and a whole dried bay leaf.
Does the recipe include pesto?
Yes, 1 tablespoon of pesto sauce is added to the filling for an extra burst of flavor.
How long does the rice take to cook?
The rice should simmer in the vegetable stock for 18 to 20 minutes until cooked.
How do I assemble the stuffed peppers?
Spoon the rice and vegetable mixture into the hollowed peppers, packing them tightly into a baking dish.
Do I need to cover the peppers while baking?
Yes, cover the baking dish with aluminum foil for the first 30 minutes of baking.
What is the total baking time?
The peppers bake for 30 minutes covered, then an additional 10 minutes uncovered for a total of 40 minutes.
Is this recipe gluten-free?
The core ingredients are gluten-free, but you should verify that your pasta sauce, ketchup, and pesto are certified gluten-free.
Can I make this recipe vegan?
To make it vegan, replace the asiago cheese with a dairy-free alternative and ensure your pesto does not contain parmesan.
What should I do with the remaining pasta sauce?
Pour the remaining 2 cups of pasta sauce over the stuffed peppers before adding the final layer of cheese.
How do I know when the dish is ready to be removed from the oven?
The dish is ready when the cheese on top is melted and bubbly and the peppers are tender.
Can I use different colored bell peppers?
Yes, you can use any combination of red, green, yellow, or orange bell peppers for a colorful presentation.
Should I rinse the rice before cooking?
Yes, rinse the uncooked rice under cold water until the water runs clear to remove excess starch.
What can I use as a substitute for asiago cheese?
Parmesan, Romano, or Sharp White Cheddar are excellent substitutes for asiago.
How much salt and pepper should I add?
The recipe recommends 1/2 teaspoon each of salt and pepper, adjusted to your personal taste.
What size of chopped tomato can is needed?
Use a 12-ounce can of chopped tomatoes for the filling.
How many servings does this recipe provide?
The recipe yields 6 stuffed pepper halves, typically serving between 3 and 6 people.