Herb and Cheese Stuffed Bell Peppers Recipe
If you’re looking for a vibrant, satisfying meal that delivers both comfort and flair, Herb and Cheese Stuffed Bell Peppers is the dish for you. This recipe takes colorful bell peppers and fills them with a dreamy, herb-infused cheese and rice mixture, making every bite a little celebration of Mediterranean-inspired flavor. Whether you’re serving these as a main course for a cozy weeknight dinner or as a standout side at your next gathering, these peppers always deliver on taste, texture, and sheer visual appeal.
Ingredients You’ll Need
The beauty of Herb and Cheese Stuffed Bell Peppers is how accessible and wholesome the ingredients are. Each component adds an important layer, from the freshness of the herbs to the richness of the cheeses and the earthy bite of bell peppers. Set your kitchen up with these simple ingredients and you’ll be amazed at how they come together!
- Bell peppers (4 large, halved lengthwise and seeded): Choose a mix of red, yellow, or orange for extra color; they become sweet and tender when baked.
- Olive oil (2 tablespoons): Gives your onions and garlic a golden, aromatic base.
- Onion (1 small, finely diced): Adds a gentle sweetness and savory depth to the filling.
- Garlic (3 cloves, minced): Brings that irresistible aromatic kick that melds so well with cheese and herbs.
- Cooked rice or quinoa (1 cup): Provides a hearty base and a pleasant chew in every bite; great for soaking up cheesy goodness!
- Ricotta cheese (1/2 cup): Makes the filling creamy and light with a mild flavor.
- Cream cheese (1/2 cup, softened): Adds tanginess and luxurious texture.
- Shredded mozzarella (1 cup): Melts beautifully, creating those glorious, stretchy cheese strands.
- Grated Parmesan cheese (1/2 cup): Salty, nutty, and so good baked on top for a golden crust.
- Fresh parsley (1/4 cup, chopped): Brightens the filling with garden freshness.
- Fresh basil (2 tablespoons, chopped): Sings with summery, sweet herb flavor.
- Fresh thyme leaves (1 tablespoon): Infuses earthiness; a little goes a long way.
- Dried oregano (1 teaspoon): Brings a classic Mediterranean touch to the mix.
- Salt and black pepper (to taste): Essential for coaxing out every bit of flavor.
- Red pepper flakes (1/4 teaspoon, optional): Just the tiniest pinch adds a gentle heat if you like it.
- Extra Parmesan and herbs for garnish: A sprinkle before serving makes everything pop and adds a welcoming aroma.
How to Make Herb and Cheese Stuffed Bell Peppers
Step 1: Prep the Peppers and Baking Dish
Start by preheating your oven to 375°F (190°C) and lightly greasing a roomy baking dish. Halve your bell peppers lengthwise, remove the seeds, and arrange them cut side up in the dish. This gives your filling a perfect “nest” and keeps those peppers vibrant and ready for their cheesy makeover.
Step 2: Sauté the Aromatics
Drizzle olive oil into a skillet and place it over medium heat. Add your finely diced onion and minced garlic, then let them cook gently for 3 to 4 minutes, stirring occasionally, until the onion is translucent and the whole kitchen smells inviting. This aromatic step is the savory backbone of your Herb and Cheese Stuffed Bell Peppers.
Step 3: Combine the Filling
Take your skillet off the heat and add the cooked rice or quinoa, ricotta, cream cheese, mozzarella, Parmesan, parsley, basil, thyme, oregano, salt, pepper, and a dash of red pepper flakes if you like a hint of spice. Stir everything together until thoroughly blended and creamy—a spoonful of this mixture should already taste like perfection!
Step 4: Stuff and Bake
With your filling ready, generously spoon it into each bell pepper half, packing it in so every bite will be loaded with cheesy, herby flavor. Cover the dish loosely with foil and bake for 25 minutes to let the flavors mingle and the peppers start to soften. Remove the foil and bake for another 10 to 15 minutes until the tops are golden and irresistibly bubbly.
Step 5: Garnish and Serve
As soon as the Herb and Cheese Stuffed Bell Peppers come out of the oven, shower them with an extra pinch of grated Parmesan and a scatter of fresh, chopped herbs. This last touch brings color and a fresh aroma, practically begging everyone to dive in immediately.
How to Serve Herb and Cheese Stuffed Bell Peppers
Garnishes
For a finishing touch that’s as beautiful as it is delicious, top your Herb and Cheese Stuffed Bell Peppers with a flourish of freshly grated Parmesan, chopped parsley, and perhaps a few tiny basil leaves. These bright garnishes add contrast and let everyone know this is a dish made with love and care.
Side Dishes
These stuffed peppers happily steal the spotlight but play just as well with others. Serve them alongside a crisp green salad drizzled with lemon vinaigrette, some warm crusty bread to mop up any cheesy filling, or even a chilled soup for a Mediterranean-inspired meal. They pair beautifully with simple roasted vegetables, too.
Creative Ways to Present
If you’re looking to impress, try serving the Herb and Cheese Stuffed Bell Peppers on a family-style platter, each nestled atop a bed of wilted spinach or lightly dressed arugula. For parties, slice the peppers into bite-sized portions and serve on a tray with cocktail picks. Their jewel-toned colors and golden tops make them a stand-out centerpiece on any table.
Make Ahead and Storage
Storing Leftovers
Leftover Herb and Cheese Stuffed Bell Peppers store beautifully. Allow them to cool completely before placing in an airtight container. They’ll keep well in the refrigerator for three to four days, making them perfect for quick lunches or easy dinners later in the week.
Freezing
If you’d like to make these peppers ahead for even longer storage, they freeze wonderfully! Arrange cooled stuffed peppers in a single layer in a freezer-safe dish or bag. Freeze for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
To reheat Herb and Cheese Stuffed Bell Peppers, place them in a baking dish, cover loosely with foil, and warm in a 350°F oven for about 20 minutes (or until hot throughout). For a quick lunch, you can microwave them in a covered container for 2 to 3 minutes, stopping halfway to check on the heat.
FAQs
Can I use a different grain instead of rice or quinoa?
Absolutely! You can substitute farro, barley, or even small pasta shapes like orzo if you prefer. Just make sure the grain is cooked before mixing with the cheeses and herbs for the best texture.
What’s the best way to make these Herb and Cheese Stuffed Bell Peppers ahead?
You can prepare the filling and stuff the peppers up to 24 hours in advance. Cover and refrigerate them unbaked, then bake just before serving for fresh, bubbly results without any last-minute rush.
Can I add meat to the filling?
Yes! For a heartier version, stir in shredded cooked chicken, ground turkey, or white beans. This not only boosts the protein but also adds extra flavor and makes the recipe even more crowd-pleasing.
Are these peppers gluten-free?
They are naturally gluten-free as long as you use a gluten-free grain like rice or quinoa. Just double-check your cheese labels and any add-ins to be sure.
Do Herb and Cheese Stuffed Bell Peppers work as leftovers?
Definitely! In fact, the flavors tend to meld and intensify after sitting overnight. They’re delicious reheated for lunch the next day or packed as a satisfying to-go meal.
Final Thoughts
Whether you’re a longtime fan of stuffed peppers or trying them for the first time, I can’t recommend Herb and Cheese Stuffed Bell Peppers enough. They’re colorful, lush with cheese, and bursting with fresh herbs—truly a delight for any table. Give them a try, and you just might find yourself making extra for leftovers!
Print
Herb and Cheese Stuffed Bell Peppers Recipe
- Total Time: 55 minutes
- Yield: 8 stuffed pepper halves (4 servings) 1x
- Diet: Vegetarian
Description
These Herb and Cheese Stuffed Bell Peppers are a delightful vegetarian dish filled with a flavorful mixture of cheeses, herbs, and rice. Baked to perfection, these peppers make for a satisfying main course or side dish.
Ingredients
Bell Peppers:
- 4 large bell peppers, halved lengthwise and seeded
Filling:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup cooked rice or quinoa
- 1/2 cup ricotta cheese
- 1/2 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Extra Parmesan and herbs for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Place the bell pepper halves cut side up in the dish.
- Prepare the filling: In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking for 3–4 minutes until softened. Remove from heat and stir in the cooked rice, ricotta, cream cheese, mozzarella, Parmesan, parsley, basil, thyme, oregano, salt, pepper, and red pepper flakes. Mix until well combined.
- Fill the peppers: Spoon the filling evenly into the bell pepper halves.
- Bake: Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes, until the peppers are tender and the tops are golden.
- Garnish and serve: Garnish with extra Parmesan and fresh herbs before serving.
Notes
- For added protein, stir in shredded cooked chicken or white beans to the filling.
- These peppers can be prepared ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 halves
- Calories: 310
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 50 mg
