Creating these delicious Veggie-Stuffed Bell Peppers is easier than you might think! Follow these simple, step-by-step instructions to bring this flavorful and healthy dish to your table.

Step 1: Prepare the Bell Peppers

Begin by preheating your oven to 375°F (190°C). While the oven is heating, prepare the bell peppers. Wash them thoroughly under cold water and dry them gently. To create bowls for stuffing, carefully slice off the tops of the bell peppers, about ½ inch from the stem. Remove the seeds and membranes from inside each pepper and the pepper tops. You can discard the seeds and membranes, but don’t throw away the tops! We’ll use them later. If you want your peppers to sit flat in the baking dish, you can trim a very thin slice from the bottom of each pepper. Be careful not to cut too much, or you might create a hole. Once prepared, arrange the bell peppers, open-side up, in a 9×13 inch baking dish. You can lightly drizzle the inside of the peppers with olive oil and season with a pinch of salt and pepper for extra flavor.

Step 2: Sauté the Aromatic Vegetables

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Once the onion is softened, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of sautéing onions and garlic is the foundation of a flavorful dish, so take your time with this step.

Step 3: Add and Cook the Remaining Vegetables

Add the diced carrots and zucchini to the skillet with the onions and garlic. Cook for about 5-7 minutes, stirring occasionally, until the carrots are slightly softened and the zucchini starts to become tender. Next, add the sliced mushrooms to the skillet. Cook for another 5-7 minutes, or until the mushrooms have released their moisture and are softened. As the vegetables cook, they will release their natural flavors and create a delicious base for the filling. Don’t overcrowd the pan; if necessary, cook the vegetables in batches to ensure they sauté properly and don’t steam.

Step 4: Incorporate Tomatoes and Seasonings

Stir in the canned diced tomatoes (undrained) and tomato paste to the vegetable mixture in the skillet. Add the Italian seasoning, dried oregano, salt, and black pepper. Mix everything well to combine all the flavors. Bring the mixture to a simmer and cook for about 5-10 minutes, allowing the flavors to meld together and the sauce to slightly thicken. Taste and adjust seasonings as needed. You might want to add a pinch more salt, pepper, or Italian seasoning to your preference.

Step 5: Combine Filling with Cooked Rice or Quinoa

Remove the skillet from the heat and stir in the cooked rice or quinoa. Mix thoroughly to combine the rice or quinoa with the vegetable and tomato mixture. Ensure the rice or quinoa is evenly distributed throughout the filling. This will help bind the filling together and add substance to the stuffed peppers.

Step 6: Stuff the Bell Peppers

Spoon the vegetable and rice/quinoa filling evenly into each of the prepared bell peppers, filling them generously. You can slightly mound the filling on top of each pepper. If you saved the pepper tops, you can place them back on top of the stuffed peppers as “lids” for a more contained bake and to prevent the filling from drying out too much.

Step 7: Bake the Stuffed Bell Peppers

Pour about ½ cup of water or vegetable broth into the bottom of the baking dish around the stuffed peppers. This will create steam and help the peppers cook evenly and prevent them from drying out. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for another 15-20 minutes, or until the bell peppers are tender but still slightly firm and the filling is heated through. If you are using cheese, sprinkle shredded cheese over the tops of the stuffed peppers during the last 5-10 minutes of baking, allowing it to melt and become golden and bubbly.

Step 8: Rest and Serve

Once baked, remove the Veggie-Stuffed Bell Peppers from the oven and let them rest for a few minutes before serving. This allows the peppers to cool slightly and the filling to set. Garnish with fresh chopped parsley, if desired, for a final touch of freshness and visual appeal. Serve hot and enjoy the vibrant flavors and textures of your homemade Veggie-Stuffed Bell Peppers!