For an extra layer of flavor, consider adding a splash of dry white wine to the mushroom mixture while cooking. It will deglaze the pan and add a subtle depth. Feel free to experiment with different types of cheese. Fontina or provolone would be excellent substitutes for mozzarella. If you're short on time, you can use pre-cooked rice instead of orzo. Just adjust the cooking time accordingly.
Irresistible Healthy Vegetarian Stuffed Peppers
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PREP TIME30 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING12 People
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VIEWS55
A symphony of flavors and textures, these stuffed peppers are a vegetarian delight that's both wholesome and satisfying. Each pepper is a vibrant vessel filled with a hearty mixture of orzo, mushrooms, and aromatic herbs, baked to tender perfection in a rich tomato broth.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol18 mg
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Fiber6 g
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Protein13 g
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Saturated Fat4 g
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Sodium508 mg
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Sugar9 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 400 degrees F (200 degrees C).
02
Step
8 mins
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain orzo and transfer to a large bowl.
03
Step
0 mins
Cut a 1-inch slice from tops of orange bell peppers, discard tops, and remove seeds from peppers. Set peppers upright into a roasting pan, fitting them tightly so they stay in place.
04
Step
18 mins
Melt butter and olive oil over medium-low heat; cook and stir 10 cloves of garlic in the hot butter mixture until garlic is golden brown, about 8 minutes. Stir white and cremini mushrooms and balsamic vinegar into garlic. Cook and stir until mushrooms soften, about 10 minutes. Drain liquid and mix mushrooms and garlic into orzo.
05
Step
0 mins
Mix diced tomatoes and their juice, torn whole tomatoes, mozzarella cheese, zucchini, 1/2 cup Parmesan cheese, 8 cloves garlic, oregano, basil, red pepper flakes, salt, and black pepper into orzo mixture. Scoop into bell peppers. Pour vegetable broth into bottom of roasting pan and cover pan tightly with aluminum foil.
06
Step
1 hrs 5 mins
Bake in the preheated oven until peppers are tender and filling is cooked through, about 50 minutes. Remove foil and sprinkle each pepper with 1 tablespoon Parmesan cheese. Return to oven and bake uncovered until Parmesan cheese topping is golden and bubbly, about 15 more minutes.
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RECIPE REVIEWS
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Mervin Jaskolskiwolf
Jun 24, 2025The balsamic vinegar adds a nice touch of sweetness.
Caitlyn Torp
May 31, 2025I froze half of the batch, and they reheated perfectly.
Lavern Bednar
May 3, 2025These are a great way to use up leftover vegetables.
Fleta Roberts
Mar 26, 2025I used brown rice instead of orzo, and it worked great.
Sincere Barrows
Mar 16, 2025I made these for a potluck, and they were a huge hit. Everyone asked for the recipe!
Hollis Altenwerth
Mar 10, 2025These were amazing! My family loved them, even my picky eaters.
Lelah Fadel
Feb 13, 2025This is my go-to recipe for a healthy and satisfying meal.
Emilia Metz
Nov 23, 2024I added some Italian sausage to the filling, and it was delicious.