recipes

Summer Stuffed Peppers

These Summer Stuffed Peppers are packed with fresh Summer produce! Enjoy all of the flavours of the season in these easy to make stuffed peppers.

Share

  • ½ cup dry basmati rice
  • 28 oz jar tomato sauce
  • 4 medium bell peppers, sliced in half lengthwise, seeds removed
  • 2 tbsp extra-virgin olive oil
  • ½ yellow onion, diced
  • 1 small zucchini, diced (about 2 cups diced)
  • 3x garlic cloves, minced
  • 1 tbsp dried oregano
  • 2 tsp kosher salt
  • ½ tsp ground pepper
  • 2 ears fresh corn on the cob, kernels cut from the cob (about 2 cups)
  • 1 pint baby tomatoes, halved
  • 1/2 cup fresh chopped basil plus more for garnish
  • 2 tbsp fresh chopped parsley
  • 1 cup finely grated parmesan cheese, divided
  • ½ cup grated mozzarella cheese
  • 1/4 cup bread crumbs
Servings 4
Prep Time 15 minutes
Cook Time 60 minutes
Total Time 1 hour 15 minutes
  1. Cook the ½ cup dry rice according to package directions and set aside.
  2. Reserve ¼ cup of the tomato sauce and set aside.
  3. While the rice is cooking, preheat the oven to 400F and add the rest of the tomato sauce to the bottom of a large baking dish.
  4. Prepare the peppers: Slice the peppers lengthwise and remove membranes and seeds - you’ll end up with 8 pepper halves. Place the peppers in the tomato sauce in the baking dish. Drizzle the inside of each pepper with olive oil and add a big pinch of salt pepper. Set aside.
  5. Make the filling: Heat a large pan to medium heat. When the pan is hot add 2 tbsp olive oil and the diced onion, cook for 4-5 minutes until softened.
  6. Add the diced zucchini and cook for 2-3 minutes just until the zucchini starts to soften. Add in the minced garlic, dried oregano, salt and pepper and cook for 1-2 minutes, until fragrant.
  7. Stir in the chopped tomatoes, ¼ cup reserved tomato sauce and corn and cook for 5 minutes, until the tomatoes start to soften and release their juices.
  8. Stir in the cooked rice to combine and then remove from the heat.
  9. Finally, stir in the chopped basil, chopped parsley, ½ cup finely grated parmesan cheese and ½ cup grated mozzarella cheese until combined.
  10. Divide the filling between all 8 of the peppers.
  11. In a small bowl mix together the bread crumbs and ½ cup finely grated parmesan cheese. Divide the mixture between the tops of the peppers.
  12. Bake for 30-40 minutes uncovered, until top breadcrumbs are golden brown and the peppers are just tender.
  13. Top with fresh basil and serve immediately.
  14. Note: Want to cook these and reheat to enjoy later? Store up to 3 days in the refrigerator and gently reheat, covered in the oven at 350F until warmed through.

Related Recipes

Lunch salad

Arugula, Avocado and Strawberry Salad

View Recipe
breakfast brunch stone fruit Vegetarian

Peach Pancakes

View Recipe
breakfast Dairy Free Vegetarian

Peach Freezer Jam

View Recipe
View All