Four-Grain Stuffed Peppers with Sun-Dried Tomatoes and Zucchini

Stuffed peppers are the ultimate fuss-free dinner: just roast, fill and bake. These colorful beauties are packed with a vibrant mixture of sun-dried tomatoes, tender zucchini and fresh mozzarella, all held together by a hearty four-grain blend. The grains soak up the flavors and spill beautifully onto the plate alongside the pepper halves.

Perfect for a weeknight meal or a meatless Monday, this recipe comes together with simple ingredients and bold Mediterranean-inspired seasoning. The herbes de Provence add an aromatic touch, while the melted mozzarella ties everything together in gooey perfection.

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Ingredients

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow Bell PeppersView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 cup Golden Grain BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Halve the red and yellow bell peppers lengthwise, removing cores, seeds and white ribs. Rub the halves with a drizzle of olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast until soft, about 20 minutes.
2. Meanwhile, bring 1½ cups water and the veggie stock concentrate to a boil in a small pot. Add the golden grain blend, reduce heat to low, cover and simmer until tender, 10-12 minutes. Remove from heat and keep covered.
3. Halve, peel and dice the shallot. Mince or grate the garlic. Finely chop the sun-dried tomatoes. Cut the zucchini into ½-inch pieces. Cube the mozzarella. Finely chop the parsley.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the shallot and sun-dried tomatoes. Cook, stirring, until the shallot softens, 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Transfer the mixture to a large bowl.
5. Increase heat to high and add another drizzle of oil to the same pan. Add the zucchini, season with salt, pepper and herbes de Provence. Cook, tossing, until soft and lightly charred, 5-7 minutes. Add to the bowl with the sun-dried tomato mixture. Fluff the cooked grains with a fork, then add to the bowl along with the mozzarella. Toss everything to combine. Adjust seasoning with salt and pepper.
6. Flip the roasted bell pepper halves cut-side up. Fill each half with as much stuffing as will fit. Return the baking sheet to the oven and bake until the mozzarella melts, 3-5 minutes. Stir the chopped parsley into the remaining stuffing, then divide the extra stuffing among plates. Top each plate with a stuffed pepper half.

Recipe Tips

FAQ

Can I use a different grain blend?

Yes, any quick-cooking grain blend or even quinoa or rice will work. Adjust cooking time according to package instructions.

How do I store leftovers?

Store stuffed peppers and extra filling separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this dairy-free?

Absolutely! Omit the mozzarella or substitute with a dairy-free cheese alternative.