Instructions

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, cut off the tops of the bell peppers and carefully remove the seeds and inner membranes. Set aside.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent and aromatic — about 5 minutes.
5. Stir in the grated zucchini, Italian seasoning, and salt and pepper. Continue to cook for another 5 minutes, until the zucchini is tender.
6. Remove the skillet from the heat and allow the zucchini mixture to cool for a few minutes.
7. Add the shredded mozzarella cheese, grated Parmesan cheese, and finely chopped fresh basil to the cooled zucchini mixture. Stir well to combine.
8. Spoon the zucchini and cheese mixture into the hollowed-out bell peppers, filling them to the top.
9. Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil.
10. Bake the peppers in the preheated oven for 20 minutes. Afterward, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is deliciously melted and bubbly.
11. Remove from the oven and allow to cool for a few minutes before serving. Enjoy these mouth-watering stuffed peppers as a hearty main or a side dish!