If you’re looking for a delightful dish that bursts with flavor and comfort, you absolutely must try this Herb and Cheese Stuffed Bell Peppers Recipe. These vibrant peppers are packed with a luscious blend of cheeses, fresh herbs, and tender rice, creating a meal that’s both hearty and fresh. Each bite offers creamy, cheesy satisfaction balanced by the aromatic herbs and the natural sweetness of the bell peppers. It’s an easy recipe that transforms simple ingredients into something truly special, perfect for family dinners or impressing friends without sweating over a complicated process.
Ingredients You’ll Need
Gathering the right ingredients is key, and this recipe shines because it uses a handful of simple, wholesome components that each add their own magic. From the mellow sweetness of bell peppers to the rich creaminess of the cheeses, each ingredient plays a vital role in building layers of flavor and texture.
- 4 large bell peppers (any color): Choose firm peppers with vibrant skin for the best presentation and texture after baking.
- 1 cup cooked rice (white, brown, or quinoa): This adds substance and softness to the filling, making it filling and comforting.
- 1 cup shredded mozzarella cheese: Melts beautifully, lending gooey, stretchy goodness throughout the filling.
- 1 cup ricotta cheese: Brings a creamy, smooth texture that prevents the filling from being dry.
- ½ cup grated Parmesan cheese: Adds a sharp, nutty flavor that elevates the overall taste.
- 1 tablespoon olive oil: Used to gently coat the peppers, helping them roast evenly and develop richness.
- 2 cloves garlic, minced: Adds a warm, fragrant base note to the filling.
- 1 teaspoon dried oregano: Offers earthy herbiness that pairs perfectly with cheese.
- 1 teaspoon dried basil: Contributes a sweet, slightly peppery flavor to brighten the dish.
- 1 teaspoon fresh parsley, chopped: Adds fresh and slightly grassy notes that keep the filling lively.
- Salt and pepper, to taste: Essential seasonings that bring out all the other flavors.
- ¼ cup chopped onion (optional): Adds a subtle crunch and sweetness if you prefer more texture in the filling.
- 1 egg: Acts as a binder to hold the filling together while baking.
- Fresh parsley, chopped: For garnish, adding color and a fresh pop.
- Additional grated Parmesan (optional): A final touch of cheesy topping for a golden crust.
How to Make Herb and Cheese Stuffed Bell Peppers Recipe
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). This ensures your peppers will bake evenly. Then, carefully cut the tops off the bell peppers and remove all the seeds and membranes inside. This creates a perfect vessel for the delicious filling and helps the peppers cook tender without excess moisture.
Step 2: Coat the Peppers with Olive Oil
Lightly rub the outside of each pepper with olive oil, which helps the skins roast beautifully, locking in moisture and adding a subtle richness to the final dish. Place the oiled peppers upright in a baking dish, ready to be filled.
Step 3: Make the Filling
In a large mixing bowl, combine the cooked rice, shredded mozzarella, creamy ricotta, and the grated Parmesan cheese. Add in the minced garlic, dried oregano, dried basil, fresh parsley, and season with salt and pepper. Finally, crack in the egg to help bind the mixture together. Mix everything thoroughly until the filling is well integrated and sticks together nicely.
Step 4: Stuff the Peppers
Spoon the cheese and herb filling into each bell pepper, pressing down gently to pack the mixture firmly but without breaking the pepper. Fill them generously to ensure every bite is full of cheesy, herbaceous flavor. For an extra cheesy finish, sprinkle a bit more grated Parmesan on top.
Step 5: Bake Until Tender and Golden
Place the stuffed peppers into the preheated oven and bake for 25 to 30 minutes. You’ll know they’re done when the peppers are tender to the touch and the cheese filling is bubbling hot with golden patches on top. The aroma filling your kitchen at this point is simply irresistible!
Step 6: Ready to Serve
Once out of the oven, garnish the stuffed peppers with freshly chopped parsley and, if you like, a dash more Parmesan. Serve them hot for a comforting, flavorful meal that’s sure to bring smiles to everyone’s faces.
How to Serve Herb and Cheese Stuffed Bell Peppers Recipe
Garnishes
A lightly sprinkling of fresh parsley adds a burst of color and freshness that complements the richness perfectly. A little extra grated Parmesan can add a nice, savory crust that makes the dish even more appetizing.
Side Dishes
This stuffed pepper recipe pairs wonderfully with a crisp green salad or roasted vegetables to keep things balanced. Garlic bread or a light soup also make great companions to round out your meal with additional textures and flavors.
Creative Ways to Present
For a charming twist, try serving the stuffed peppers in individual small dishes or ramekins. You can also slice them in half lengthwise for easier sharing or add a dollop of marinara or pesto on top to personalize your Herb and Cheese Stuffed Bell Peppers Recipe even further.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. They should keep well for 3 to 4 days, making them perfect for easy lunches or dinners the next day.
Freezing
This recipe freezes wonderfully. After baking and cooling completely, wrap each stuffed pepper tightly or place in a freezer-safe container. Frozen stuffed peppers can last up to 2 months, offering a delicious, ready-made meal whenever you need it.
Reheating
To reheat, thaw frozen peppers overnight in the fridge or reheat refrigerated leftovers directly in the oven at 350°F (175°C) until heated through. This helps keep the peppers tender and the cheeses melty without drying out the filling.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While mozzarella, ricotta, and Parmesan work beautifully here, feel free to experiment with feta, goat cheese, or even a sharp cheddar for a different flavor profile.
What if I don’t eat eggs, can I omit it?
You can leave out the egg, but it helps bind the filling. To replace it, try using a flaxseed egg or a bit of ricotta extra to help keep everything together.
Can I prepare this recipe vegan friendly?
To make a vegan version, swap out all cheeses for plant-based alternatives and use flaxseed as a binder instead of egg. The recipe will still be tasty, though the texture will vary slightly.
How do I know when the peppers are perfectly cooked?
They should feel tender when pierced with a fork but still hold their shape well. Overcooking can make them too soft, so keep an eye during baking to hit that perfect balance.
Is it okay to use raw rice instead of cooked rice in the filling?
It’s best to use cooked rice, as raw rice needs more cooking time to soften, which won’t happen inside the stuffed peppers. Precooking ensures the filling has the right texture and the rice is tender.
Final Thoughts
This Herb and Cheese Stuffed Bell Peppers Recipe is one of those wonderful dishes that feels like a warm hug on a plate. It’s simple, satisfying, and filled with fresh flavors that bring together all the best of home cooking. If you’re searching for a meal that feels special without requiring hours in the kitchen, this recipe is your new go-to. Give it a try — I promise these stuffed peppers will become a beloved favorite in your household as well.
Print
Herb and Cheese Stuffed Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
These Herb and Cheese Stuffed Bell Peppers are a delicious and wholesome dish featuring colorful bell peppers filled with a savory mixture of rice, three cheeses, and fresh herbs. Baked to perfection, this recipe offers a comforting blend of flavors and textures, making it perfect as a main course or side dish.
Ingredients
Bell Peppers
- 4 large bell peppers (any color)
Filling
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon fresh parsley, chopped
- Salt and pepper, to taste
- ¼ cup chopped onion (optional)
- 1 egg (to bind the filling)
- Additional grated Parmesan (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Bell Peppers: Preheat the oven to 375°F (190°C).
- Cut and Clean the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes carefully to create a hollow cavity for stuffing.
- Oil and Arrange Peppers: Lightly rub the outside of the peppers with olive oil to help with roasting and place them upright in a baking dish.
- Make the Filling: In a large bowl, combine the cooked rice, shredded mozzarella, ricotta, and grated Parmesan cheese.
- Add Seasonings: Stir in the minced garlic, dried oregano, dried basil, chopped fresh parsley, salt, pepper, and the egg to bind the mixture.
- Combine Thoroughly: Mix all ingredients well until the filling mixture is uniform and sufficiently sticky to hold together when stuffed.
- Stuff the Peppers: Spoon the herb and cheese filling into each bell pepper carefully, pressing gently to pack the mixture well inside.
- Top with Parmesan: Optionally, sprinkle extra grated Parmesan cheese on top of each stuffed pepper for added flavor and a golden crust.
- Bake the Peppers: Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the cheese filling is hot, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from the oven, garnish with fresh chopped parsley and additional Parmesan cheese if desired, and serve hot.
- Serving Suggestion: Enjoy as a hearty main dish or a flavorful side to complement your meal.
Notes
- You can use any color bell peppers based on preference or availability.
- Cooked quinoa can be used instead of rice for a gluten-free option.
- The egg is crucial to help bind the filling—do not omit unless substituting with a vegan binder.
- Omit the onion if preferred or substitute with finely chopped shallots.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
- To make the recipe vegetarian, ensure no animal-based rennet in cheeses or substitute with vegetarian-friendly cheese.
