Stuffed peppers are one of my go-to summer dinners. In fact, they’re so easy that when I posted this picture on Instagram last week, I got tons of emails asking for the fully measured recipe. Ask and you shall receive, so here it is: my current favorite recipe for vegetarian stuffed peppers. But don’t let the measurements fool you – feel free to eyeball your ingredients if you don’t feel like breaking out the measuring cups.
This vegetarian stuffed peppers recipe is simple and customizable!
If you don’t have orzo, use couscous. Gluten-free? Millet or quinoa would also work well in place of the orzo. And basil, oregano, or your favorite herbs would be a good substitute for the mint.
I put some chopped kale in mine this time, but you can add spinach, roasted broccoli, or zucchini instead. And if you don’t have red peppers, go find another recipe! (Kidding: you can use Anaheims, poblanos, or any mild stuff-able pepper – even mini ones!).
You have two options for baking these stuffed peppers:
Once you make these vegetarian stuffed peppers, please let me know how they turn out for you in the comments. I hope you love them as much as we do. Enjoy!
