Savory Vegetarian Stuffed Bell Peppers: Your New Weeknight Hero

👩‍🍳 Instructions

1. 1

   Preheat your oven to 375°F (190°C).
2. 2

   Cut each bell pepper in half lengthwise and carefully remove the seeds and membranes. Set aside.
3. 3

   Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
4. 4

   Stir in minced garlic and diced mushrooms. Cook for another 5-7 minutes, until mushrooms have released their liquid and browned slightly.
5. 5

   Add cooked rice, undrained diced tomatoes, vegetable broth, chopped parsley, chopped basil, dried oregano, and smoked paprika to the skillet. Stir well to combine. Season generously with salt and black pepper. Simmer gently for 5 minutes.
6. 6

   Arrange the hollowed-out bell pepper halves in a baking dish, cut-side up. Spoon the warm rice and vegetable mixture generously into each pepper half, mounding it slightly.
7. 7

   Pour about 1/4 cup of water into the bottom of the baking dish.
8. 8

   Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
9. 9

   While peppers are baking, combine shredded mozzarella, grated Parmesan, and minced chives in a small bowl.
10. 10

    Remove the baking dish from the oven and carefully remove the foil. Sprinkle the cheese mixture evenly over the top of each stuffed bell pepper.
11. 11

    Return the baking dish to the oven, uncovered, and bake for another 15-20 minutes, or until the peppers are fork-tender and the cheese is melted, bubbly, and golden brown.
12. 12

    Let rest for a few minutes before serving. Enjoy hot!