Print

Mediterranean Stuffed Vegetables

Print Recipe

Colorful bell peppers and zucchini cups filled with a herbed rice and veggie medley, baked to perfection with olives and fresh thyme for a rustic, wholesome dish.

Ingredients

Scale
  • 3 bell peppers (red, yellow, green), tops removed and seeds scooped
  • 3 round zucchini, tops sliced and centers scooped
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup cooked rice (white, brown, or wild)
  • 1 tomato, finely diced
  • 1 carrot, grated
  • 1/4 cup black olives, chopped (plus extra whole olives for topping)
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan or vegan cheese (optional)
  • Fresh thyme sprigs, for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. In a skillet, heat olive oil and sauté onion until soft, about 3–4 minutes. Add garlic and cook for 1 more minute.
  3. Stir in diced tomato, grated carrot, chopped olives, rice, parsley, oregano, salt, and pepper. Cook for 5 minutes until well combined.
  4. Fill hollowed peppers and zucchini with the rice mixture. Top each with a whole olive and sprinkle with cheese if using.
  5. Place stuffed vegetables upright in the baking dish and garnish with fresh thyme sprigs.
  6. Cover loosely with foil and bake for 25–30 minutes.
  7. Uncover and bake another 10 minutes until tops are golden.
  8. Serve warm or at room temperature.

Notes

  • Use any combination of vegetables such as eggplant or tomatoes for stuffing.
  • Can be made ahead and reheated before serving.
  • Vegan cheese can be used for a fully plant-based version.

Nutrition

Keywords: stuffed vegetables, Mediterranean stuffed peppers, vegetarian baked vegetables, rice stuffed zucchini

Find it online: https://epicrecipebox.com/mediterranean-stuffed-vegetables/