Name: Vegetarian Italian Stuffed Peppers
Ingredients: 1 Tbsp Olive oil; ½ onion Yellow onion (chopped); 1 large Carrot (diced); ½ Tsp Salt; 3 cloves Garlic (minced); 1 Tsp Italian seasoning; ½ Tsp Red pepper flakes; 3 cups Canned crushed tomato; 14 oz Chickpeas (can); 1¼ cup Rice; ¼ cup Parsley; 3 peppers Bell peppers (cut in half lengthwise, seeds & membranes removed); ⅓ cup Shredded mozzarella; ¼ cup Grated Parmesan cheese

Vegetarian Italian Stuffed Peppers

Hearty bell peppers stuffed with a savory mix of chickpeas, rice, and tomatoes, seasoned with Italian herbs. Baked until tender and topped with melted cheese, it’s a comforting and flavorful meal.

Print Recipe

Ingredients

Olive oil 1 Tbsp
Yellow onion, chopped ½ onion
Carrot, diced 1 large
Salt ½ Tsp
Garlic, minced 3 cloves
Italian seasoning 1 Tsp
Red pepper flakes ½ Tsp
Canned crushed tomato 3 cups
Chickpeas, can 14 oz
Rice 1¼ cup
Parsley ¼ cup
Bell peppers, cut in half lengthwise, seeds & membranes removed 3 peppers
Shredded mozzarella ⅓ cup
Grated Parmesan cheese ¼ cup

Instructions

Preheat the oven to 350°F.
Heat the olive oil in a large skillet set over medium heat. Add the onions and carrots. Season with ¼ teaspoon salt. Cook, stirring occasionally, until softened, about 5 minutes.
Stir in the garlic, Italian seasoning and red pepper flakes. Cook for 1 minute.
Add the crushed tomatoes, chickpeas and remaining ¼ teaspoon salt, bring to a boil, then simmer for 10 minutes.
Remove from the heat and stir in the cooked rice and 3 tablespoons parsley.
Place the pepper, cut side up, in a large baking dish. Divide the chickpea mixture evenly between the peppers. Pour ½ cup water in the bottom of the baking dish.
Cover tightly with foil and cook until the peppers are tender, about 30 minutes.
Sprinkle the mozzarella cheese and Parmesan cheese over each pepper. Bake, uncovered, for an additional 5 minutes.
Garnish with remaining 1 tablespoon of parsley. Serve.