Vegetarian stuffed peppers: easy oven recipe that's mouthwatering

Poivrons farcis végétariens au four : la recette facile et savoureuse !

Bright, cheesy and full of summer vegetables, these baked vegetarian stuffed peppers turn a few simple ingredients into a comforting Mediterranean meal. The filling combines sautéed zucchini and eggplant with tangy tomato purée, melted mozzarella and a crunchy parmesan-breadcrumb crust. Easy to make and perfect for sharing, they work well hot or slightly warm.

Ingredients for 2 servings of baked vegetarian stuffed peppers

2 large bell peppers, halved and seeded

200 g zucchini, diced

200 g eggplant, diced

1 small onion, finely chopped

1 ball mozzarella, well drained and torn

30 g grated Parmesan

40 g breadcrumbs (or panko)

5 tbsp tomato purée

Olive oil

Salt and black pepper

Fresh basil, chopped (optional)

Kitchen tools and oven settings you’ll need

Baking dish or ovenproof tray

Large frying pan or skillet

Sharp knife and cutting board

Spoon or spatula to mix

Oven preheated to 190°C (fan)

Step-by-step method to make the filling and bake

Preheat the oven to 190°C fan. Lightly oil the baking dish.

Wash peppers, cut in half lengthwise and remove seeds and membranes.

Cut zucchini and eggplant into small cubes. Finely chop the onion.

Heat a drizzle of olive oil in a skillet over medium heat.

Add onion first and cook until translucent, about 3 minutes.

Toss in zucchini and eggplant and sauté for about 12 minutes, stirring to avoid sticking.

Stir in the tomato purée, season with salt and pepper, and cook 2–3 minutes more.

Transfer the vegetables to a bowl. Fold in torn mozzarella, grated Parmesan, breadcrumbs and chopped basil.

Fill each pepper half with the vegetable-cheese mixture, pressing gently.

Place stuffed peppers in the prepared dish. Sprinkle extra breadcrumbs and a little Parmesan on top.

Finish with a light drizzle of olive oil and bake for about 40 minutes.

Remove when peppers are tender and the topping is golden. Serve warm or slightly cool.

Flavor variations and add-ins for richer fillings

Add cooked rice, quinoa or bulgur for a heartier texture.

Include cooked lentils or chickpeas for extra protein.

Stir in olives, capers or sun-dried tomatoes for briny notes.

Season with smoked paprika, cumin or herbes de Provence for a twist.

Swap regular breadcrumbs for panko for extra crunch.

Use vegan cheese to make a dairy-free version.

How to serve these Mediterranean stuffed peppers

Pair with a crisp green salad dressed with lemon and olive oil.

Serve alongside herbed rice or a simple couscous for a complete plate.

Offer crusty bread to soak up the juices.

For drinks, choose a light red or a dry white wine to balance the cheese.

Make-ahead, refrigeration and freezing tips

Prepare the filling a day in advance and refrigerate covered.

Assemble peppers and keep them unbaked in the fridge for up to 24 hours.

You can freeze unbaked stuffed peppers on a tray, then store in a sealed bag.

To reheat, thaw overnight if frozen, then bake at 180–190°C until warmed through.

Cooked peppers keep in the fridge for 2–3 days. Reheat gently to preserve texture.

Nutrition snapshot and dietary notes

Calories per portion: about 485 kcal.

Carbohydrates: ~31.4 g

Fats: ~26.6 g (saturated ~11.8 g)

Proteins: ~24.6 g

Fiber: ~8.8 g

Sugars: ~13.9 g

Labels: Vegetarian, egg-free, no added sugar, nut-free.

Common questions about making stuffed peppers

Which vegetables work best for the filling?

Use zucchini, eggplant and onion as a base. You can add carrots, spinach or mushrooms for variety.

Can the peppers be made ahead of time?

Yes. Prepare the filling and fill peppers a day early. Bake just before serving for best texture.

What are good serving options?

They are great hot or slightly warm. Serve with a salad, rice or bread for a balanced meal.

How to boost the flavor?

Add fresh herbs like basil or oregano, or a pinch of smoked paprika or cumin to the filling.