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Vegetarian Stuffed Peppers are a healthy, satisfying meal that comes together quickly! This easy weeknight dinner recipe is perfect for Meatless Monday and full of rice, veggies, cheese and Italian-inspired flavors!

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers are a satisfying meal that comes together quickly! This easy weeknight dinner is perfect for Meatless Monday.

Course dinner, Main, Main Course, Main dish
Cuisine American, Italian
Keyword Vegetarian Stuffed Peppers
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Author Jessy Freimann, The Life Jolie

Ingredients

  • 1 Tablespoon Olive oil
  • 1 cup diced onion
  • 8 ounces mushrooms, diced
  • 3 large cloves garlic, minced or pressed
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper,
  • 1/4 teaspoon Crushed red pepper (optional)
  • 1 teaspoon Italian seasoning
  • 3 Tablespoons grated Romano cheese (or Parmesan cheese)
  • 2 Roma tomatoes, seeded and diced
  • 1 14 ounce can Great Northern beans drained and rinsed
  • 1 8 ounce can Tomato sauce
  • 4 ounces water (fill empty sauce can half way to get out residual sauce)
  • 1 cup cooked rice
  • 1 cup roughly shopped fresh spinach.
  • 4-5 bell peppers sliced in half down the middle and hollowed out
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Preheat the oven to 400 degrees. In a large saute pan, heat olive oil over medium high heat until shimmering.

  2. Add onion and cook for 3 minutes to soften, stirring often.

  3. Add mushrooms and and saute for 3 minutes, stirring often.

  4. Add garlic and saute for another minute until fragrant.

  5. Combine salt, black pepper, crushed red pepper (if using), Italian seasoning, Romano cheese, tomatoes, beans, tomato sauce and water. Cook for 5-7 minutes until well combined, stirring periodically.

  6. Stir in rice and spinach and cook for 2 minutes until spinach is wilted and rice is heated through.

  7. Stuff the filling into the pepper halves, gently pressing in so they're nice and full (the peppers should be snug in the pan).

  8. Cover and bake for 45 minutes.

  9. Remove cover and sprinkle evenly with mozzarella cheese.

  10. Return to the oven and bake for 10 more minutes to melt the cheese. Serve immediately.