Name: Vegetarian Stuffed Sweet Pointed Peppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Other

Pesto & Potatoes Verified

July 11, 2025

14 Ingredients

HARD

Sweet pointed peppers are perfect for stuffing with riced cauliflower, black beans and a variety of herbs and spices. Makes a great Meatless Monday dinner.

Vegetarian Stuffed Sweet Pointed Peppers

Vegetarian Stuffed Sweet Pointed Peppers cover

From the Cook

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Vegetarian Stuffed Sweet Pointed Peppers

Pesto & Potatoes Verified

Ingredients

servings

WarningMilk and 4 other allergens identified

Instructions

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Instructions

Preheat oven to 400 degrees F and line a baking sheet with aluminum foil.

While oven is preheating, slice the peppers horizontally – leaving about 1 to 2 inches of space near the stem and the pointed end of the pepper. Carefully dig out seeds and ribs of the peppers.

Drizzle the inside of each pepper with a bit of olive oil. Bake peppers in preheated oven for 8 minutes. Remove from oven and set aside.

To make the filling, heat about 3 tablespoons olive oil in a large skillet over medium-high heat. Add minced onion and cook for about 5 minutes, until soft. Add in minced garlic and cook for another minute.

Add cauliflower rice to the skillet. If cauliflower rice is frozen, defrost it for about 1 minute in the microwave. Stir in rice and add dried oregano, dried parsley, dried basil, salt and pepper to the skillet.

Cook for about 3 to 5 minutes, until cauliflower rice just begins to crisp. Stir in diced tomato and chopped spinach, reducing heat to medium. Cook filling for 7 to 10 minutes, until flavors are combined.

Taste and adjust salt and pepper, as needed. Remove from heat and stir in ½ cup shredded mozzarella cheese.

Spoon filling into the peppers and return baking sheet to the oven for 20 minutes. Remove, garnish with fresh parsley, as desired, and serve.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.