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Italian Stuffed Peppers

Italian Stuffed Peppers with Mozzarella, Tomato, and Chard

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Recipe Details


Chef Taylor grew up eating plate after plate of Caprese salad—the combination of juicy tomato, basil, and creamy mozzarella was a beloved family staple. Here, she adapts the salad slightly by using parsley and oregano, in addition to basil. Those flavors are echoed in the cheesy stuffed bell peppers, along with quinoa and tender ribbons of Swiss chard for seasonality. It’s a dish fit for an al fresco dinner in the Italian countryside, and you don’t even have to leave your kitchen.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 770
  • Protein 27g
  • Total Carb 66g
  • Total Fat 47g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    1/2 cup
  • yellow bell peppers
    yellow bell peppers
  • rainbow Swiss chard
    5 ounces
    rainbow Swiss chard
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • lemon
  • basil
    1/4 ounce
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • tomato purée
    1/2 cup
    tomato purée
  • shredded mozzarella and provolone cheese blend
    2 ounces
    shredded mozzarella and provolone cheese blend
  • fresh mozzarella
    4 ounces
    fresh mozzarella
  • parsley
    1/4 ounce
  • oregano
    1/4 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 10" large pot

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    Preheat oven to 450°F. In a small pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until Step 4.

  2. Prepare ingredients

    Prepare ingredients

    While quinoa cooks, rinse all produce. Halve bell peppers lengthwise through stems, discarding seeds and pith. Thinly slice chard crosswise, keeping stems and leaves separate. Halve tomatoes. Halve lemon. Roughly chop basil, oregano, and parsley leaves, discarding stems. Peel onion, halve, and cut 1 half into small dice (reserve remainder for another recipe). Mince garlic.   

  3. Bake bell peppers

    Bake bell peppers

    Line a baking sheet with foil. Rub bell peppers all over with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Place cut-side down on baking sheet, spacing apart, and bake until slightly softened, 5-7 minutes. Flip bell peppers cut-side up and set aside.

  4. Make quinoa filling

    Make quinoa filling

    Heat 1 tablespoon olive oil in a large pot over medium-high heat. When oil is shimmering, add chard stems, onion, and garlic, and cook, stirring occasionally, until softened, 4-5 minutes. Add tomato pureé and half of herbs, and cook until combined, 1-2 minutes more. Remove pan from heat and stir in cooked quinoa, chard leaves, and half of shredded mozzarella and provolone. Season with ¾ teaspoon salt and black pepper.

  5. Stuff and bake peppers

    Stuff and bake peppers

    Spoon filling evenly into bell pepper halves on baking sheet, then sprinkle over remaining shredded mozzarella and provolone. Return to oven and bake until cheese is melted and golden, 5-7 minutes. Meanwhile, in a large bowl (big enough for the salad), whisk together juice of 1 lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. 

  6. Finish salad and plate peppers

    Finish salad and plate peppers

    Cut fresh mozzarella into ½-inch cubes and add to bowl with dressing, along with tomatoes and remaining herbs. Toss to coat. Divide Italian stuffed peppers and Caprese salad between serving plates. Dig in! 

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