Roasted Vegetable and Herb-Stuffed Bell Peppers

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Colorful bell peppers stuffed with a medley of roasted vegetables and fresh herbs, baked to tender perfection in a Whole30-friendly dish. This Mediterranean-inspired vegetarian recipe (whole30, gluten free), ready in about 60 minutes, pairs large bell peppers, zucchini, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (any color) large bell peppers
• 1 medium, diced zucchini
• 1 small, diced eggplant
• 1 cup, halved cherry tomatoes
• 1 small, diced red onion
• 3 cloves, minced garlic cloves
• 4 tbsp, divided extra virgin olive oil
• 1/4 cup, chopped fresh basil leaves
• 2 tbsp, chopped fresh parsley
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1 tbsp balsamic vinegar

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Instructions

1. Step 1: Preheat oven to 400°F. Cut the tops off 4 large bell peppers and remove seeds and membranes. Lightly brush the outside and inside of each pepper with 1 tbsp extra virgin olive oil and place upright in a baking dish.
2. Step 2: In a large bowl, combine 1 medium diced zucchini, 1 small diced eggplant, 1 cup halved cherry tomatoes, 1 small diced red onion, and 3 cloves minced garlic. Toss with 3 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Step 3: Spread the vegetable mixture on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
4. Step 4: Remove vegetables from oven and stir in 1/4 cup chopped fresh basil, 2 tbsp chopped fresh parsley, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp balsamic vinegar.
5. Step 5: Spoon the roasted vegetable mixture evenly into the prepared bell peppers. Cover with foil and bake for 20 minutes until peppers are tender.
6. Step 6: Remove foil and bake an additional 5 minutes to lightly brown the tops. Serve warm.