Roasted Vegetable and Herb-Stuffed Bell Peppers
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 (whole30, gluten free) ready in about 60 minutes pairs (any color) large bell peppers, medium, diced zucchini, small, diced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Instructions
- 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.
- 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.
- Step 3: Spread the vegetable mixture on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
- 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.
- 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.
- Step 6: Remove foil and bake an additional 5 minutes to lightly brown the tops. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Vegetable and Herb-Stuffed Bell Peppers take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Vegetable and Herb-Stuffed Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced zucchini from drying out.
Can I substitute ingredients in Roasted Vegetable and Herb-Stuffed Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Vegetable and Herb-Stuffed Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Vegetable and Herb-Stuffed Bell Peppers whole30?
Yes — this recipe is tagged whole30, gluten free, dairy free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
