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A closeup of a red bell stuffed peppers with kidney beans, red onion, basil and olives with melted cheese on top.

Italian Vegetarian Stuffed Peppers Recipe

  • Author: Katie
  • Prep Time: 40
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Microwave
  • Cuisine: Italian American
  • Diet: Vegetarian

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 18 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

  1. 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.
  2. Set aside onion mixture: Remove from the heat and scrape into a bowl.
  3. Prep the peppers: Meanwhile, cut off pepper tops and remove the seed core.
  4. 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.
  5. 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.
  6. Stuff the peppers: Spoon filling into the peppers, dividing evenly. Top with the remaining Fontina cheese.
  7. Cook Stuffed Peppers: Microwave uncovered until the cheese is melted and the filling is heated through, 3 to 4 minutes.
  8. 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

  1. Make the filling.
  2. Par-cook the peppers.
  3. Stuff the peppers, but do not top with cheese.
  4. Set in a casserole dish, cover and refrigerate up to two days ahead.
  5. 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.
  6. Remove the plastic and parchment and top with the remaining Fontina cheese.
  7. 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