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Bell peppers stuffed with herbed rice and baked until tender. This vegetarian mediterranean dish is a fresh, colorful family dinner that's healthy, satisfying, and freezer-friendly.
Preheat oven to 375°F (190°C). Brush a baking dish with 1 tbsp olive oil.
Slice the tops off the bell peppers and remove seeds. Lightly rub the outsides with olive oil and set aside.
In a skillet over medium heat, add 2 tbsp olive oil. Sauté chopped onion until translucent, about 3–4 minutes.
Add rice and cherry tomatoes to the skillet, stir for 2 minutes, then add 1.5 cups water, salt, pepper, and dried oregano. Bring to a boil, cover, then simmer over low heat for 12 minutes until just tender.
Turn off heat. Stir in chopped parsley, basil, and half the mozzarella. Spoon the rice mixture into bell peppers and top with remaining mozzarella.
Arrange stuffed peppers in the baking dish. Cover with foil and bake 25 minutes. Uncover and bake an additional 15 minutes, until peppers are tender and tops are golden.
