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Prep Time: 15 mins
Cook Time: 60 mins
Servings: 4

Vegetarian Stuffed Peppers

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Snacks and Apps
Apps and Sides
Sliced Bread


  • 6 slices of Villaggio® Italian Style Thick Slice 100% Whole Wheat Bread
  • 4 large Red Bell Peppers
  • 2 tbsp (30g) Olive Oil plus more for drizzling
  • 1 sweet Vidalia Onion, finely Chopped
  • 6 Plum Tomatoes, chopped
  • 6 Scallions, chopped
  • 2 tbsp (30g) Italian Seasoning
  • 1 can of 19 oz (540 ml) Black Beans, drained
  • 1 cup (250g) Frozen Corn
  • 1 pkg of 7 oz (200g) Gorgonzola Picante, crumbled
  • 4 tbsp (60g) flat Italian Parsley, chopped
  • 1 1/2 cups (375ml) Vegetable Broth


  1. Preheat oven to 375°F (190°C)
  2. Toast 6 slices of bread until golden and firm
  3. Break into cubes and pulse a few times in a food processor, until desired consistency
  4. For coarse breadcrumbs, place in a freezer bag and use a rolling pin to crush to desired consistency
  5. Wash and cut Red Bell Peppers in half, vertically through the stalk. Leave half stalk intact/attached to each half
  6. Scoop out the seeds and as much membrane as possible
  7. Heat up the Olive Oil in a skillet and gently sauté the Onions over medium-high heat for about 5 minutes, until softened
  8. Transfer to a mixing bowl and add in Tomatoes, Scallions, Italian Seasoning, Black Beans, Corn, Gorgonzola and Parsley
  9. Season to taste with Salt & Pepper
  10. Gently pour in Vegetable Broth and combine
  11. Carefully scoop stuffing into pepper halves, heaping each one
  12. Place onto a baking sheet, cover loosely with foil and cook at 375°F (190°C) for 40 minutes
  13. Remove foil and continue baking for an additional 15 -20 minutes
  14. Serve hot with an Italian salad.