Stuffed Zucchini and Red Bell Peppers
Transform your dinner table with these vibrant and flavorful Stuffed Zucchini and Red Bell Peppers—a wholesome, crowd-pleasing dish that's as visually stunning as it is delicious. This recipe combines tender zucchini and sweet bell peppers, hollowed out and packed with a savory medley of cooked rice, juicy cherry tomatoes, and aromatic garlic and onion. The filling is elevated with a blend of fresh parsley, Parmesan, and Italian seasoning, then crowned with a golden, bubbling layer of melted mozzarella. Perfect as a vegetarian main course or hearty side dish, these stuffed vegetables come together in just an hour, making them ideal for weeknight dinners or elegant gatherings. Garnished with a sprinkle of fresh parsley, every bite is a savory celebration of comfort and creativity.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 3 large Red bell peppers
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1.5 cups Cooked rice
- 1 cup, halved Cherry tomatoes
- 0.25 cup, chopped Fresh parsley
- 0.5 cup, grated Parmesan cheese
- 0.5 cup, shredded Mozzarella cheese
- 1 teaspoon Italian seasoning
- 0.25 teaspoon Crushed red pepper flakes
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini in half lengthwise and use a spoon to scoop out the seeds to create a hollow center. Cut off the tops of the red bell peppers and remove the seeds and membranes.
Place the hollowed zucchini and red bell peppers in a baking dish. Brush the insides with 1 tablespoon of olive oil and sprinkle lightly with salt and pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 1 minute until fragrant.
Stir in the cooked rice, cherry tomatoes, parsley, Parmesan cheese, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Mix well and cook for 2-3 minutes to heat through.
Spoon the filling evenly into the prepared zucchini halves and red bell peppers. Press down gently to pack the filling.
Top each stuffed vegetable with shredded mozzarella cheese.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and the cheese is golden and bubbly.
Garnish with additional chopped parsley, if desired, and serve warm. Enjoy your stuffed zucchini and red bell peppers!
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 8714 mg | 379% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 72.8 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1097 mg | 84% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3400 mg | 72% | |
*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.
