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!
9x13 Baking Dish
- 4 large Bell Peppers halved
- 3 cups Zucchini chopped
- 1 large Onion chopped
- 4 cloves Garlic minced
- 1 1/2 cups Farro cooked
- 1 can (14 oz) Cannellini Beans drained and rinsed
- 1 cup Crushed Tomatoes canned
- 1 cup Mozzarella Cheese shredded
- 1/4 cup Parmesan Cheese grated
- 2 tablespoons Olive Oil divided
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Salt divided
- 1/2 teaspoon Black Pepper divided
- Fresh Basil for garnishing
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 1/4 teaspoon of salt and 1/4 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, 1/4 teaspoon salt, and 1/4 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!
- 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.
Serving: 4Calories: 352kcalCarbohydrates: 40gProtein: 14gFat: 16gSaturated Fat: 6gCholesterol: 26mgSodium: 480mgPotassium: 921mgFiber: 9gSugar: 14gVitamin A: 5706IUVitamin C: 235mgCalcium: 299mgIron: 3mg