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Roasted Vegetable Stuffed Peppers | www.momstestkitchen.com | #FactsUpFront

Roasted Vegetable Stuffed Peppers

Servings 4

Ingredients
  

  • 1 medium zucchini sliced thin & quartered
  • 1 medium squash sliced thin & quartered
  • 1 cup cherry tomatoes
  • 1 cup sweet corn
  • 1 small head broccoli
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground chili powder
  • salt & pepper to season
  • 3/4 cup rice
  • 4 bell peppers
  • 1 cup shredded mozzarella cheese
  • sliced green onion for garnish

Instructions
 

  • Preheat your oven to 400 degrees. Line a large baking sheet with foil for easier clean up. Lay the vegetables out on the baking sheet in a single layer. Pour the olive oil on to the vegetables and lightly toss to coat. Season with the ground chili powder & salt and pepper. Bake for 30 - 40 minutes, tossing every 10 minutes, until vegetables have softened and started to turn light brown.
  • Lower the oven temperature to 350 degrees.
  • Meanwhile, wash the bell peppers and slice the tops off each one. Remove the seeds. Stand each pepper up next to each other in a small baking dish - about an 8x8. Cook the rice according to the package directions.
  • Once the vegetables are done roasting, add them to the pot with the rice, combining completely. Fill each pepper with the rice & veggie mixture*. Cover the dish with foil and bake at 350 degrees for 40 - 45 minutes. Remove the foil and top each pepper with cheese. Bake for an additional 5 minutes or until the cheese is melted. Sprinkle with green onion slices before serving.

Notes

*once the rice & veggies were combined, it ended up being more than would fit in just the 4 peppers, probably would have easily filled 5, maybe 6 peppers. We didn't have any extras so the Hubs just ate the mixture by itself for lunch the next day. :)
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