Vegetarian Cheesy Stuffed Bell Peppers

Vegetarian Cheesy Stuffed Bell Peppers are a simple and hearty dish packed with fresh vegetables, melty cheese, and herbs. Perfect for busy weeknights, meatless Mondays, or family dinners, this recipe is a delicious way to make veggies the star of your meal. With zucchini, potatoes, and cherry tomatoes as the flavorful base, this vegetarian favorite is satisfying, nutritious, and oven-ready in just minutes.

What Are Vegetarian Stuffed Bell Peppers?

Stuffed peppers are a comfort food classic found in cuisines around the world—from Mediterranean to Latin American kitchens. This vegetarian version skips the meat in favor of shredded zucchini, creamy potatoes, cherry tomatoes, and gooey cheese. It's a rustic, homestyle dish that's both cozy and colorful, offering a satisfying bite without any heaviness. The blend of vegetables and eggs gives it a quiche-like texture, nestled into the tender sweetness of roasted bell peppers.

Why Everyone Will Love This Recipe

• Bursting with flavor from fresh, wholesome ingredients.
• No meat, no problem—it’s filling and cheesy enough to please vegetarians and omnivores alike.
• Easy to prep and bake with common pantry staples.
• Kid-friendly, lunchbox-worthy, and great for casual gatherings.
• Naturally gluten-free with the right breadcrumb choice.

Pro Tips for the Best Stuffed Bell Peppers

• Drain the veggies well: Squeeze out moisture from grated zucchini and potatoes to avoid a soggy filling.
• Stale bread works best: It soaks up excess liquid and helps bind the filling.
• Use a cheese that melts nicely: Mozzarella, provolone, or even shredded cheddar are great options.
• Add seasoning: A pinch of garlic powder or Italian seasoning can elevate the flavor.
• Want it crispier? Broil the stuffed peppers for the last 3–4 minutes.

Frequently Asked Questions

Can I Use Different Vegetables?

Yes! You can substitute carrots, spinach, mushrooms, or even corn depending on what’s in your fridge.

What Kind of Cheese Works Best?

Mozzarella is classic, but feel free to use any meltable cheese like gouda, cheddar, or provolone.

Are These Peppers Gluten-Free?

They can be. Just make sure to use gluten-free breadcrumbs and bread for the filling.

Can I Prepare the Filling in Advance?

Definitely. You can make the veggie-cheese mixture up to a day ahead and refrigerate it until you're ready to stuff and bake.

How Do I Know When They’re Done?

The peppers should be tender and slightly wrinkled, and the filling golden on top—about 30 minutes at 360°F.

How to Store Vegetarian Stuffed Bell Peppers

Let the peppers cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days. To reheat, place them in a 350°F oven for about 10–15 minutes until heated through. You can also microwave them, but they may lose their crispy top.

How to Freeze Vegetarian Stuffed Bell Peppers

These peppers freeze beautifully! To freeze after baking, let them cool, then wrap each one individually in foil or place them in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F until warm. You can also freeze them unbaked—just prepare, wrap tightly, and bake straight from frozen, adding about 10–15 extra minutes.

How to Make Vegetarian Stuffed Bell Peppers

Step 1

Step 1

Preheat your oven to 360°F (180°C). Line a baking tray with parchment paper. Grate the zucchini and potatoes, then place them in a colander and press out as much liquid as possible. Chop the cherry tomatoes into small pieces and set aside.

Preheat your oven to 360°F (180°C). Line a baking tray with parchment paper. Grate the zucchini and potatoes, then place them in a colander and press out as much liquid as possible. Chop the cherry tomatoes into small pieces and set aside.

Step 2

Step 2

In a large bowl, combine the drained zucchini, potatoes, cherry tomatoes, eggs, salt, stale bread, parsley, and cheese. Mix thoroughly to combine.

In a large bowl, combine the drained zucchini, potatoes, cherry tomatoes, eggs, salt, stale bread, parsley, and cheese. Mix thoroughly to combine.

Step 3

Step 3

Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange the pepper halves on the prepared baking tray.

Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange the pepper halves on the prepared baking tray.

Step 4

Step 4

Fill each pepper half with the vegetable mixture, about 3 tablespoons per half. Sprinkle the tops with breadcrumbs and drizzle with olive oil for a crispy finish.

Fill each pepper half with the vegetable mixture, about 3 tablespoons per half. Sprinkle the tops with breadcrumbs and drizzle with olive oil for a crispy finish.

Step 5

Step 5

Bake for 30 minutes, or until the tops are golden and the peppers are tender.

Bake for 30 minutes, or until the tops are golden and the peppers are tender.

Step 6

Step 6

Serve warm and enjoy every cheesy, veggie-packed bite!

Serve warm and enjoy every cheesy, veggie-packed bite!