Can this recipe be made without a microwave on the stove-top or oven?

{I am one of those cooks who loves to use my microwave to reheat stuff and I use it to cook veggies too, like Spaghetti Squash .) But I realize not everyone agrees, so if you do not want to use a microwave, you can par-cook them in boiling water for 3 minutes or steam them in a steamer basket for 4 minutes. Once the peppers are stuffed bake them in the casserole dish, uncovered at 350 degrees until the peppers are steaming hot all the way through and the cheese on top is melted, which should take about 15 to 20 minutes. Test to make sure the filling is hot with an instant-read thermometer.

How do you make stuffed peppers not watery?

Steaming the peppers (opposed to boiling) helps them retain their shape and prevents them from becoming mushy or watery. Serve them with a slotted spoon to leave the steaming liquid in the casserole dish.

Can I freeze stuffed peppers?

This recipe makes a great freezer meal. To do so, I recommend blanching the peppers in boiling water for only 30 seconds. Then shock them in a bowl of ice water to prevent them from cooking any further. This will help the peppers keep their shape better and give a better texture when thawed. Once the peppers are stuffed, wrap the casserole tightly with foil and plastic wrap. Then freeze up to three months. Thaw completely in the refrigerator before heating through in the microwave or oven. Note that baking time will be longer because the filling will be cold.

What is the best way to reheat stuffed peppers?

These peppers reheat really nicely in the microwave. Because they're dense, I like to heat them on 50% power for a relatively longer time, rather than a shorter time. This helps to prevent hot spots (or cold spots) from occurring. For one pepper, start with three minutes on 50 percent power. Add on additional minute increments on 50 percent power until the filling is heated through.

How long do stuffed peppers keep in the refrigerator?

They can be kept covered and refrigerated up to three days.

How do you fix soggy peppers?

Once the peppers become soggy there isn't much you can do about it. To prevent it from happening, do not overcook the peppers in the pre-cook step.

Easy Vegetarian Stuffed Peppers Recipe

Description

These easy microwave Vegetarian Stuffed Peppers have Italian flavors including basil, garlic, tomatoes, olives and Fontina cheese.

Scale

Ingredients

1 tablespoon extra-virgin olive oil

1 large red onion, finely chopped

3 cloves garlic, finely chopped

¾ teaspoon salt

1 ½ teaspoon Italian Seasoning herb blend *see Note

½ teaspoon fennel seeds

6 bell peppers, any color

8-ounce package cooked brown rice or 1 ½ cups cooked brown rice

14-ounce can kidney or cannellini beans, drained and rinsed

1 cup tomato sauce (or 1–8 ounce can)

½ cup cherry tomatoes, quartered

¼ cup chopped black olives, optional

½ cup chopped fresh basil, plus more for garnish if desired

6 ounces Fontina cheese, grated

Instructions

Cook onion and seasoning: Heat oil in a medium skillet over medium-high heat. Set aside 2 tablespoons red onion for garnish. Add onion, garlic and salt to the skillet and cook, stirring often until the onion is softened, about 4 minutes. Add in Italian seasoning and fennel seeds.
Set aside onion mixture: Remove from the heat and scrape into a bowl.
Prep the peppers: Meanwhile, cut off pepper tops and remove the seed core.
Pre-cook the peppers: Set peppers in a casserole dish and add ½ cup water. Cover with a layer of parchment and then a layer of plastic wrap. Microwave until just beginning to soften, 6 to 7 minutes. Drain liquid and set peppers cut side up in the casserole dish.
Finish filling: Add rice, beans, tomato sauce, tomatoes, olives and basil to onion mixture and stir to combine. Add ½ of the fontina cheese and stir to combine.
Stuff the peppers: Spoon filling into the peppers, dividing evenly. Top with the remaining Fontina cheese.
Cook Stuffed Peppers: Microwave uncovered until the cheese is melted and the filling is heated through, 3 to 4 minutes.
To Serve: Serve warm with reserved red onion and chopped basil if desired.

Notes

*Ingredient Note:

If you do not have Italian Seasoning, you can substitute 1 teaspoon dried oregano and 1/2 teaspoon dried basil.

Meal Prep Instructions

Make the filling.
Par-cook the peppers.
Stuff the peppers, but do not top with cheese.
Set in a casserole dish, cover and refrigerate up to two days ahead.
When you are ready to serve them, make sure there is a little water in the bottom of the casserole dish. Cover the peppers with parchment and plastic. Microwave until they are warmed through.
Remove the plastic and parchment and top with the remaining Fontina cheese.
Microwave until the filling is steaming hot and the cheese on top is melted.

Nutrition

Serving Size: 1 pepper
Calories: 278 calories
Sugar: 3 grams
Fat: 14 grams
Saturated Fat: 6 grams
Carbohydrates: 29 grams
Fiber: 7 grams
Protein: 14 grams