Zucchini and Corn Stuffed Peppers with Basil and Oregano

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with a savory mix of zucchini, corn, and herbs, baked until tender and golden. This mediterranean-inspired vegetarian (gluten-free) ready in about 48 minutes pairs bell peppers, zucchini, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 28 min Serves 4 Mediterranean cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a skillet over medium heat.
  2. Step 2: Sauté 3 minced garlic cloves for 30 seconds until fragrant, then add 1 cup diced zucchini and 1 cup corn kernels.
  3. Step 3: Cook for 5 minutes, stirring occasionally, until zucchini softens. Add 2 tbsp chopped basil, 1 tsp dried oregano, and 1/2 tsp salt.
  4. Step 4: Stir in 1/2 cup vegetable broth, then remove from heat.
  5. Step 5: Spoon the zucchini-corn mixture into pepper halves, arranging them cut-side up in a baking dish.
  6. Step 6: Bake for 25-30 minutes until peppers are tender and filling is heated through.

Frequently asked questions

How long does Zucchini and Corn Stuffed Peppers with Basil and Oregano 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 Zucchini and Corn Stuffed Peppers with Basil and Oregano?

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 bell peppers from drying out.

Can I substitute ingredients in Zucchini and Corn Stuffed Peppers with Basil and Oregano?

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 Zucchini and Corn Stuffed Peppers with Basil and Oregano 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 Zucchini and Corn Stuffed Peppers with Basil and Oregano gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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