Spring Vegetable and Fontina Stuffed Bell Peppers
Colorful bell peppers stuffed with a savory blend of seasonal veggies and melted Fontina, baked to perfection. This mediterranean-inspired vegetarian ready in about 48 minutes pairs large, halved and seeded Bell peppers, medium, diced Zucchini, medium, diced Yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 large, halved and seeded Bell peppers
- 1 medium, diced Zucchini
- 1 medium, diced Yellow squash
- 1/2 cup, finely chopped Mushrooms
- 1/2 cup, shredded Fontina cheese
- 2 cloves, minced Garlic
- 2 tbsp Olive oil
- 1/2 tsp Dried oregano
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 1 tbsp olive oil in a skillet over medium heat. Add zucchini, yellow squash, and mushrooms, cooking for 5 minutes until softened. Add garlic, oregano, salt, and pepper, stirring for 1 minute until fragrant.
- Step 2: Remove from heat and stir in 1/4 cup Fontina. Season the pepper halves with salt and pepper, then fill each with the vegetable mixture, pressing down gently to compact.
- Step 3: Place stuffed peppers in a baking dish, top with remaining 1/4 cup Fontina, and drizzle with remaining 1 tbsp olive oil. Bake for 25-30 minutes until peppers are tender and cheese is golden and bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Vegetable and Fontina Stuffed Bell Peppers take to make?
Total time is about 48 minutes (20 min prep + 28 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 Spring Vegetable and Fontina 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 Spring Vegetable and Fontina 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 Spring Vegetable and Fontina 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.
What goes well with Spring Vegetable and Fontina Stuffed Bell Peppers?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
