Vegetarian Stuffed Peppers Recipe (Italian-Style)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
2486 kcal
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Course
Main Course
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Cuisine
Italian
Vegetarian Stuffed Peppers Recipe (Italian-Style)
Description
The recipe begins by sautéing chopped yellow onion and diced carrot in olive oil until softened, then adding garlic, Italian seasoning, and a touch of red pepper flakes for subtle heat. Crushed tomatoes and chickpeas are simmered together to meld flavors and create a rich filling base. Cooked quinoa is stirred in for texture and protein along with fresh parsley for brightness.
Halved red bell peppers are placed cut-side up in a baking dish with water at the bottom to steam during baking. The chickpea and quinoa mixture is spooned into the peppers, which are covered and baked until tender. Afterward, a blend of mozzarella and Parmesan cheeses is sprinkled on top and baked uncovered for a few more minutes to melt and lightly brown the cheese.
This dish combines a balance of soft, cooked vegetables, creamy melted cheese, and the slight firmness of quinoa and chickpeas. It serves well as a main course for vegetarians or as a hearty side dish and can be garnished with additional parsley for a fresh finish.
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion chopped
- 1 carrot cut into ¼-inch dice, large
- ½ teaspoon kosher salt
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 3 cups crushed tomatoes canned
- 14 ounce chickpeas drained & rinsed, canned
- 1 ¼ cups quinoa cooked
- ¼ cup parsley divided, flat-leaf, minced
- 3 red bell pepper cut in half lengthwise, seeds & membranes removed
- ⅓ cup mozzarella cheese part-skim, grated
- ¼ cup Parmesan Cheese animal rennet-free for vegetarian, grated
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large nonstick skillet set over medium heat. Add the onions and carrots. Season with ¼ teaspoon salt. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the garlic, Italian seasoning and red pepper flakes. Cook for 1 minute.
- Add the crushed tomatoes, chickpeas and remaining ¼ teaspoon salt, bring to a boil, then simmer for 10 minutes.
- Remove from the heat and stir in the cooked quinoa and 3 tablespoons parsley.
- Place the pepper, cut side up, in a large baking dish. Divide the chickpea mixture evenly between the peppers. Pour ½ cup water in the bottom of the baking dish.
- Cover tightly with foil and cook until the peppers are tender, about 30 minutes.
- Sprinkle the mozzarella cheese and Parmesan cheese over each pepper. Bake, uncovered, for an additional 5 minutes.
- Garnish with remaining 1 tablespoon of parsley. Serve.
Notes
- Calculate nutritional information independently as the provided data is approximate.
- For best results, cover the peppers tightly while baking until tender, then uncover for melting cheese topping.
- Use part-skim mozzarella and animal rennet-free Parmesan for a vegetarian-friendly version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 2486 kcal
% Daily Value*
| Serving | 1Stuffed Pepper half | |
| Calories | 248.6kcal | 12% |
| Carbohydrates | 40.1g | 13% |
| Protein | 11g | 22% |
| Fat | 6.4g | 10% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 6.4mg | 2% |
| Sodium | 611.7mg | 25% |
| Fiber | 7.6g | 30% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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