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Recipes
Cheesy Garden-Stuffed Peppers

14 INGREDIENTS • 9 STEPS • 1HR

Cheesy Garden-Stuffed Peppers

Recipe
5.0
3 ratings
This Cheesy Garden-Stuffed Peppers recipe takes a slightly different approach than the traditional stuffed pepper, using more vegetables instead of the meat. These reheat really well, so they're great for meal prepping.
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Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
This Cheesy Garden-Stuffed Peppers recipe takes a slightly different approach than the traditional stuffed pepper, using more vegetables instead of the meat. These reheat really well, so they're great for meal prepping.
1HR
Total Time
$3.54
Cost Per Serving
Ingredients
Servings
4
us / metric
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Zucchini
1 cup
Zucchini, diced
Leek
1/3 cup
Leek, diced
Celery
1/3 cup
Celery, diced
Garlic
1 tsp
Garlic, minced
Fresh Parsley
2 Tbsp
Dried Marjoram
as needed
Dried Marjoram
Salt
as needed
Fresh Baby Spinach
11 1/3 cups
Fresh Baby Spinach
White Rice
1/3 cup
White Rice
1 cup cooked rice per 4 servings
Bell Pepper
4
Large Bell Peppers, de-stemmed, deseeded
Mozzarella Cheese
2 cups
Parmesan Cheese
1 cup
Nutrition Per Serving
VIEW ALL
Calories
465
Fat
32.2 g
Protein
24.2 g
Carbs
20.1 g
Love This Recipe?
Add to plan
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Cheesy Garden-Stuffed Peppers
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author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Heat a large skillet on medium heat.
step 3
Pour in half of the Extra-Virgin Olive Oil (2 Tbsp) and saute together the Zucchini (1 cup), Leek (1/3 cup), Celery (1/3 cup), and Garlic (1 tsp) until the garlic starts to brown.
step 4
Add the rest of the Extra-Virgin Olive Oil (2 Tbsp), the Fresh Parsley (2 Tbsp), Dried Marjoram (as needed), Salt (as needed), Ground Black Pepper (as needed), and then the Fresh Baby Spinach (11 1/3 cups). Stir until spinach is wilted, around 5 min. Remove from heat.
step 5
Add Mozzarella Cheese (2 cups) and cooked White Rice (1/3 cup) to skillet, stirring until cheese is melted and mixed in. Remove from heat.
step 6
Cut off the tops off of the Bell Peppers (4). Remove all seeds and veins from their centers. Place peppers upright in a small baking dish (just big enough that they fit snug together).
step 7
Fill the peppers with the cheese and spinach filling, then place into the oven and bake uncovered for 15 minutes.
step 8
Top each pepper with the Parmesan Cheese (1 cup) and bake for another 10 minutes.
step 9
Serve warm!
step 9 Serve warm!
Tags
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Rice
Side Dish
Vegetables
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