If you’re looking for a vegetarian dish that’s as vibrant as it is satisfying, Herb and Cheese Stuffed Bell Peppers are about to become a staple in your kitchen. These beauties combine the sweetness of roasted peppers with a creamy, herb-packed cheese filling that’s both nourishing and deeply comforting. Whether you’re cooking for family, friends, or just yourself, this dish makes any meal feel special, and it’s wonderfully customizable—perfect for busy weeknights or festive gatherings alike.
Ingredients You’ll Need
Each ingredient in Herb and Cheese Stuffed Bell Peppers plays a starring role, creating a dish that’s irresistibly cheesy, aromatic, and full of color. Gather everything below and you’ll be well on your way to a truly memorable meal!
- Bell peppers: The foundation of this dish, their natural sweetness and vibrant hues make every serving a feast for the eyes and palate.
- Olive oil: Adds richness and helps soften the onions and garlic, infusing the filling with savory flavor.
- Onion: Finely chopped for sweetness and depth, it forms the aromatic base of the stuffing.
- Garlic: Two cloves, minced, for a bold, savory kick that brings the filling to life.
- Cooked rice: Makes the filling hearty and satisfying, with a lovely texture that holds everything together.
- Mozzarella cheese: Shredded for that gooey, melty goodness that unites the stuffing.
- Parmesan cheese: Grated for a nutty, salty punch and extra depth of flavor.
- Ricotta cheese: Adds creaminess and soft richness, balancing the sharper cheeses beautifully.
- Fresh parsley: Chopped for brightness and a pop of green that lifts the whole dish.
- Fresh basil: Two tablespoons, for its unmistakable aroma and fresh Mediterranean flair.
- Fresh thyme leaves: Just a tablespoon, but it brings earthy, woodsy notes that round out the herbs.
- Salt: Essential to bring all the flavors together—don’t skip it!
- Black pepper: Adds gentle heat and enhances the herbal bouquet.
- Red pepper flakes (optional): A touch for those who enjoy a hint of spice.
- Tomato sauce: Poured over the top, it brings moisture, tang, and a gorgeous finish to the peppers.
How to Make Herb and Cheese Stuffed Bell Peppers
Step 1: Prep the Peppers
Start by heating your oven to 375°F (190°C). Slice the tops off your bell peppers and gently scoop out the seeds and membranes. This creates the perfect vessel for all that cheesy, herby goodness. Place the peppers upright in a baking dish—they should fit snugly, which helps them cook evenly.
Step 2: Sauté the Aromatics
Warm the olive oil in a skillet over medium heat, then add the chopped onion and garlic. Sauté for about three minutes, just until the onion turns translucent and the garlic is fragrant. This quick step builds the savory backbone of the filling and makes your kitchen smell amazing.
Step 3: Mix Up the Filling
In a large mixing bowl, combine the cooked rice, mozzarella, Parmesan, ricotta, parsley, basil, thyme, salt, black pepper, and red pepper flakes if you’re using them. Stir in the sautéed onion and garlic. The mixture should be creamy and packed with fresh, herby aroma—the heart of your Herb and Cheese Stuffed Bell Peppers!
Step 4: Stuff the Peppers
Using a spoon, fill each pepper generously with the cheese and herb mixture, pressing down lightly to pack it in. Don’t be afraid to mound it high—this is the best part! Once filled, spoon a bit of tomato sauce over each stuffed pepper for a tangy, saucy finish that keeps everything moist as it bakes.
Step 5: Bake to Perfection
Cover the baking dish with foil and pop it into the oven for 30 minutes. This helps the peppers soften and the flavors meld. Then, remove the foil and bake for an additional 10 minutes. The cheese will bubble and the tops will take on a gorgeous golden hue, signaling they’re ready to enjoy.
How to Serve Herb and Cheese Stuffed Bell Peppers
Garnishes
For a fresh finishing touch, sprinkle chopped fresh herbs—like parsley or basil—over your Herb and Cheese Stuffed Bell Peppers just before serving. A drizzle of extra virgin olive oil or a dusting of extra Parmesan is always welcome for a little sparkle and added richness.
Side Dishes
These peppers are hearty on their own, but they shine even brighter alongside simple sides. A crisp green salad, a loaf of crusty bread, or a bowl of lemony quinoa will round out your meal and soak up any extra sauce. Roasted vegetables or a chilled couscous salad also make perfect partners.
Creative Ways to Present
Try serving Herb and Cheese Stuffed Bell Peppers on a big platter, alternating colors for a rainbow effect. For parties, slice each pepper in half lengthwise for easy, shareable portions. Or, nestle the peppers into individual mini cast iron skillets for a rustic, personal touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let the peppers cool to room temperature, then transfer them to an airtight container. They’ll keep in the refrigerator for up to three days without losing their flavor or texture.
Freezing
Herb and Cheese Stuffed Bell Peppers freeze beautifully. Once cooled, wrap each pepper individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to two months—just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the peppers in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. For a quicker option, microwave on medium power in 1-minute increments until hot, but be sure to cover to retain moisture.
FAQs
Can I substitute another grain for rice in Herb and Cheese Stuffed Bell Peppers?
Absolutely! Quinoa is a fantastic alternative that adds extra protein and a slightly nutty flavor. You could also try bulgur, farro, or even cooked barley for a unique twist.
What’s the best way to make this dish vegan?
To make vegan Herb and Cheese Stuffed Bell Peppers, swap in your favorite plant-based cheeses (like vegan ricotta and mozzarella) and use cooked quinoa or rice. Make sure to check your tomato sauce for any hidden dairy ingredients too.
Can I use dried herbs instead of fresh?
Yes, dried herbs work in a pinch! Use about one-third the amount of dried herbs compared to fresh, as they’re more concentrated. If possible, finish with a sprinkle of fresh parsley for color and brightness.
Do I need to pre-cook the bell peppers before stuffing them?
No pre-cooking is necessary—the peppers will soften perfectly as they bake. If you prefer a very tender pepper, you can parboil them for 3-4 minutes before stuffing, but it’s not required.
How do I keep the peppers from falling over in the baking dish?
If your peppers won’t stand upright, slice a very thin layer off the bottom to create a flat surface. Nestling them close together in the dish will also help them stay upright while baking.
Final Thoughts
There’s something so comforting and joyful about pulling a tray of Herb and Cheese Stuffed Bell Peppers from the oven—the colors, the aroma, the melted cheese all invite you to dig in. I truly hope you try this recipe soon and make it your own, adding your favorite herbs or swapping in new cheeses. Don’t be surprised if it becomes your go-to for both cozy nights in and impressive entertaining!
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Herb and Cheese Stuffed Bell Peppers Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and flavorful herb and cheese stuffed bell peppers, filled with a savory mixture of rice, mozzarella, Parmesan, ricotta, and fresh herbs, baked to perfection and topped with tomato sauce. A perfect vegetarian main course that is both hearty and wholesome.
Ingredients
Bell Peppers
- 4 large bell peppers (any color)
Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Finishing
- 1/2 cup tomato sauce
Instructions
- Prepare the Peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Place the peppers cut side up in a baking dish to prepare for stuffing.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.
- Mix the Filling: In a large bowl, combine the cooked rice, shredded mozzarella, grated Parmesan, ricotta, chopped parsley, basil, thyme, salt, black pepper, and red pepper flakes if using. Stir in the sautéed onion and garlic mixture to blend all flavors thoroughly.
- Stuff the Peppers: Gently fill each bell pepper with the cheese and herb mixture, pressing down slightly to ensure they are filled completely and evenly.
- Add Tomato Sauce: Spoon a small amount of tomato sauce over the top of each stuffed pepper to add moisture and flavor during baking.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the peppers to soften and the filling to cook through.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes, until the peppers are tender and the cheese filling is bubbly and golden.
- Serve: Remove from the oven and serve the stuffed peppers warm for the best taste and texture.
Notes
- You can substitute quinoa for the rice for an extra boost of protein.
- Try different herbs such as dill or oregano for a unique flavor twist.
- These stuffed peppers can be prepared ahead of time and reheated before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 7 g
- Sodium: 610 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg
