Vegetarian Stuffed Peppers Recipe - by Laura Vitale - Laura in the Kitchen Episode 91

Preheat the oven to 400°F.

Prepare the bell peppers by cutting off the top about an inch down and removing the seeds and white membranes.

Cut a very thin slice off the bottom of the peppers to create a flat base so they can stand up.

In a large non-stick skillet with high sides, heat about 1 tablespoon of olive oil over medium-high heat.

Add the chopped onion and cremini mushrooms to the skillet and cook for 7-8 minutes until they are nicely colored, without adding salt.

After 7-8 minutes, add the chopped zucchini, minced garlic, and fresh thyme to the skillet. Season with salt and pepper and cook for about 1 minute to remove the raw garlic taste.

Add 3 tablespoons of chopped kalamata olives and some fresh basil to the vegetable mixture.

Stir in the cooked white rice and about 1/4 cup of basic tomato basil marinara sauce, mixing well.

Stuff the prepared bell peppers with the vegetable and rice mixture, packing it in well.

Pour about 1 cup of marinara sauce around the stuffed peppers in the baking dish.

Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.

After 40 minutes, remove the foil, sprinkle more cheese on top, and bake for an additional 15 minutes.

Remove the stuffed peppers from the oven and let them cool slightly before serving.

Equipment Needed

Spice Level:

Dietary