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Vegetarian Stuffed Peppers - Italian Style

red, yellow, and orange stuffed peppers garnished with fresh basil

These vegetarian stuffed peppers are absolutely amazing and just may become one of your favorite meals to make! Colorful bell peppers stuffed with zucchini, onion, garlic, farro, beans, tomato, spices, and melted cheese, it's a meal that the whole family will love!

I'm on a quest to make more meatless meals, and this recipe did not disappoint. In fact, it turned out to be insanely delicious! Not to mention, super healthy. One serving provides over 100% of the RDI for vitamin A, 4 times the RDI for vitamin C, and a whopping 9 grams of fiber!

Ingredients you will need

Bell Peppers - Choose red, orange, and yellow as they are packed full of nutrition!

Onion - I used a vidalia, however any type of onion could be used.

Garlic - Four cloves were used for this recipe, because I LOVE that garlicky flavor!

Zucchini - There's no meat in this recipe, so I stuffed these veggies with, well, more veggies!

Farro is packed full of protein, fiber, magnesium, and zinc. Feel free to substitute brown rice if you need to make this recipe gluten-free.

Cannellini Beans add even more protein and fiber. Feel free to substitute black beans or chickpeas, if desired.

Crushed Tomatoes helps these peppers to turn out moist, juicy, and soooo scrumptious!

Cheese - Mozzarella and parmesan add a of boost of calcium and some melty goodness.

Spices - These peppers are flavored with Italian seasoning, salt & pepper. Don't forget some fresh basil for garnishing!

How to Prepare Vegetarian Stuffed Peppers

Preheat oven to 425 degrees.

Halve the peppers and using a pastry brush, coat them with 1 tablespoon of the olive oil on both sides. Sprinkle with ¼ teaspoon of salt and ¼ teaspoon of pepper, then arrange them in a 9x13 baking dish.

Roast the peppers for 20 minutes, then remove from oven and set aside.

While the peppers are roasting, cook the farro, chop the zucchini and onion, and mince the garlic. (I like to prepare a large batch of farro, so that I have extra on hand to use throughout the week.)

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini, onion, Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook for 7-8 minutes or until the zucchini is tender and the onions are translucent. Stir in the garlic and let cook another 30 seconds.

Add the crushed tomatoes, farro, beans, and mozzarella cheese. Stir to combine.

Stuff those pepper halves generously with the filling, and then sprinkle on the parmesan cheese.

Add the stuffed peppers back into your 425 degree oven and bake for 8 minutes or until the cheese is melted. I then like to switch the oven over to a high broil for 1-2 minutes to brown them up a bit.

Garnish with some fresh basil, serve, and enjoy!

Did you make this recipe? Leave me a comment below. I love to hear from my readers! 🙂

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red, yellow, and orange stuffed peppers
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Vegetarian Stuffed Peppers - Italian Style

These vegetarian stuffed peppers are absolutely amazing and just may become one of your favorite meals to make! Colorful bell peppers stuffed with zucchini, onion, garlic, farro, beans, tomato, spices, and melted cheese, it's a meal that the whole family will love!
Course Main Course
Cuisine Italian, American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 352kcal

Equipment

  • 9x13 Baking Dish
  • Large Skillet

Ingredients

  • 4 large Bell Peppers halved
  • 3 cups Zucchini chopped
  • 1 large Onion chopped
  • 4 cloves Garlic minced
  • 1 ½ cups Farro cooked
  • 1 can (14 oz) Cannellini Beans drained and rinsed
  • 1 cup Crushed Tomatoes canned
  • 1 cup Mozzarella Cheese shredded
  • ¼ cup Parmesan Cheese grated
  • 2 tablespoons Olive Oil divided
  • 2 teaspoons Italian Seasoning
  • ½ teaspoon Salt divided
  • ½ teaspoon Black Pepper divided
  • Fresh Basil for garnishing

Instructions

  • Preheat oven to 425 degrees.
  • Halve the peppers and using a pastry brush, coat them with 1 tablespoon of the olive oil on both sides. Sprinkle with ¼ teaspoon of salt and ¼ teaspoon of pepper, then arrange them in a 9x13 baking dish.
  • Roast the peppers for 20 minutes, then remove from oven and set aside.
  • While the peppers are roasting, cook the farro, chop the zucchini and onion, and mince the garlic.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini, onion, Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook for 7-8 minutes or until the zucchini is tender and the onions are translucent.
  • Stir in the garlic and let cook another 30 seconds.
  • Add the crushed tomatoes, farro, beans, and mozzarella cheese. Stir to combine.
  • Stuff the pepper halves generously with the filling, and then sprinkle on the parmesan cheese.
  • Add the stuffed peppers back into your 425 degree oven and bake for 8 minutes or until the cheese is melted.
  • Broil on high for 1-2 minutes to brown them up a bit.
  • Garnish with fresh basil, serve, and enjoy!

Notes

  • Choose red, orange, and yellow peppers, as they are packed full of nutrition!
  • I used a vidalia, however any type of onion could be used.
  • Brown rice may be substituted for the farro, if you need to make this recipe gluten-free.
  • Feel free to substitute black beans or chickpeas, if desired.
Enjoy!

Nutrition

Serving: 4 | Calories: 352kcal | Carbohydrates: 40g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 480mg | Potassium: 921mg | Fiber: 9g | Sugar: 14g | Vitamin A: 5706IU | Vitamin C: 235mg | Calcium: 299mg | Iron: 3mg