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Vegetarian Italian Stuffed Peppers Recipe

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3.8 from 5 reviews

These Vegetarian Stuffed Peppers Italian Style offer a hearty, flavorful meal featuring tender roasted bell peppers filled with a savory mixture of farro, cannellini beans, zucchini, and tomatoes, topped with melted mozzarella and parmesan cheese. Perfect for a nutritious and comforting dinner, this recipe blends classic Italian seasonings and fresh basil for a fresh finish.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 4 large Bell Peppers (halved)
  • 3 cups Zucchini (chopped)
  • 1 large Onion (chopped)
  • 4 cloves Garlic (minced)
  • Fresh Basil (for garnishing)

Grains & Legumes

  • 1 1/2 cups Farro (cooked)
  • 1 can (14 oz) Cannellini Beans (drained and rinsed)

Cheese

  • 1 cup Mozzarella Cheese (shredded)
  • 1/4 cup Parmesan Cheese (grated)

Pantry & Seasonings

  • 1 cup Crushed Tomatoes (canned)
  • 2 tablespoons Olive Oil (divided)
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon Salt (divided)
  • 1/2 teaspoon Black Pepper (divided)

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to get it ready for roasting the peppers.
  2. Prepare Peppers: Halve the bell peppers and use a pastry brush to coat both sides with 1 tablespoon of olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, then arrange them cut side up in a 9x13 baking dish.
  3. Roast Peppers: Place the peppers in the oven and roast for 20 minutes. Once done, remove from the oven and set aside.
  4. Prepare Filling Ingredients: While the peppers roast, cook the farro according to package instructions, chop the zucchini and onion, and mince the garlic cloves.
  5. Sauté Vegetables: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini, onion, Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 7-8 minutes until the zucchini softens and onions turn translucent.
  6. Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its flavor.
  7. Combine Filling: Add the crushed tomatoes, cooked farro, cannellini beans, and mozzarella cheese to the skillet. Stir everything together to combine well.
  8. Stuff Peppers: Generously fill each pepper half with the prepared filling, then sprinkle grated parmesan cheese evenly on top.
  9. Bake Stuffed Peppers: Return the stuffed peppers to the oven at 425 degrees and bake for 8 minutes until the cheese melts.
  10. Broil for Browning: Switch the oven to broil on high and broil the peppers for 1-2 minutes to achieve a golden brown, slightly crispy cheese topping.
  11. Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve hot to enjoy this delicious Italian-style vegetarian meal.

Notes

  • Farro should be cooked before starting to prepare the filling; follow package instructions for best results.
  • If you prefer a spicier dish, add red pepper flakes to the sautéed vegetables.
  • Use fresh mozzarella for a creamier texture, or substitute with vegan cheese for a dairy-free option.
  • Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
  • Adjust seasoning to taste before stuffing the peppers to ensure perfect flavor balance.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/vegetarian-italian-stuffed-peppers-recipe/