Are you ready to transform ordinary bell peppers into a mouthwatering culinary masterpiece that will have everyone at your dinner table begging for seconds? These Rosemary Zucchini Stuffed Peppers are not just a meal; they're a flavor explosion that combines the earthy richness of zucchini, the aromatic magic of fresh rosemary, and the comforting warmth of perfectly cooked rice. Perfect for vegetarians and food lovers alike, this recipe promises to elevate your home cooking game and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- Zucchini
- Bell peppers
- Rice
- Onion
- Garlic
- Rosemary
- Cheese
- Salt
- Pepper
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking dish with light olive oil spray.
- Wash and dice the zucchini into small, uniform cubes. Finely chop the onion and mince the garlic cloves.
- Cook the rice according to package instructions, preferably using vegetable broth for additional flavor. Set aside to cool slightly.
- In a large skillet, sauté the onions and garlic in olive oil until translucent and fragrant, approximately 3-4 minutes.
- Add the diced zucchini to the skillet and cook for 5-6 minutes until slightly softened. Season with chopped fresh rosemary, salt, and black pepper.
- Mix the cooked zucchini mixture with the prepared rice in a large mixing bowl. Grate the cheese and fold it into the mixture.
- Cut the bell peppers in half lengthwise, removing seeds and membranes. Arrange them in the prepared baking dish.
- Generously fill each pepper half with the zucchini-rice mixture, pressing gently to compact the filling.
- Sprinkle additional cheese on top of each stuffed pepper for extra flavor and golden crust.
- Bake in the preheated oven for 25-30 minutes until peppers are tender and cheese is melted and slightly golden.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh rosemary sprigs if desired.
Tips
- Choose bell peppers that are uniform in size to ensure even cooking and a beautiful presentation.
- For extra depth of flavor, toast the rice in a bit of olive oil before cooking it in vegetable broth.
- Don't rush the sautéing process - letting the onions and garlic develop a golden color will enhance the overall taste.
- Use fresh rosemary if possible; it makes a significant difference in the dish's aroma and flavor profile.
- If you want a crispier top, switch your oven to broil for the last 2-3 minutes of cooking to achieve a golden, slightly charred cheese crust.
- Let the peppers rest for 5 minutes after baking to allow the filling to set and make serving easier.
- For a protein boost, consider adding some crumbled tofu or plant-based meat alternative to the rice mixture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
