Tomato Stuffed Red Bell Peppers
Elevate your dinner table with these vibrant and flavorful Tomato Stuffed Red Bell Peppers, a perfect combination of wholesome ingredients and classic Italian-inspired flair. Sweet and tender red bell peppers are hollowed out and filled with a savory mixture of juicy diced tomatoes, sautéed onions, garlic, and a hint of tomato paste, all blended with fluffy cooked rice or quinoa for a hearty texture. A sprinkle of Italian seasoning and fresh parsley adds aromatic depth, while an optional topping of melted mozzarella cheese creates an irresistible golden crust. Baked until perfectly tender, these stuffed peppers are a comforting yet healthy dish that comes together in just under an hour. Ideal for weeknight dinners or entertaining, this recipe is naturally vegetarian, gluten-free (with quinoa), and easily customizable—delivering a dish that’s both satisfying and stunning on the plate.
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Recipe Information
Ingredients
- 4 pieces Red bell peppers
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic
- 2 large (diced) Tomatoes
- 2 tablespoons Tomato paste
- 1 cup Cooked rice or quinoa
- 1 teaspoon Italian seasoning
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup (optional) Shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the red bell peppers and remove the seeds and membranes. Set the peppers upright in a baking dish.
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced tomatoes and cook for 5-6 minutes until softened and slightly reduced.
Mix in the tomato paste, cooked rice or quinoa, Italian seasoning, chopped parsley, salt, and black pepper. Cook for an additional 2 minutes, stirring to combine.
Spoon the tomato mixture evenly into the hollowed-out red bell peppers. If desired, sprinkle shredded mozzarella cheese on top of each stuffed pepper.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 120.6 g | 44% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 33.8 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 966 mg | 74% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2354 mg | 50% | |
*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.
