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Stuffed Bell Peppers

This dish features bell peppers filled with a seasoned mixture of grains, cheese, and herbs, then baked until tender and bubbling. The peppers are roasted until their skins are slightly charred and the filling is heated through, creating a colorful and hearty presentation with a melty, textured interior.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers preferably red, yellow, or orange
  • 1 cup cooked grains (rice, quinoa, or bulgur) cooled
  • 1 cup shredded cheese cheddar, mozzarella, or your favorite melting cheese
  • 1/4 cup chopped fresh herbs parsley, cilantro, or basil
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Oven
  • Baking dish
  • Skillet or saucepan
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Preheat the oven to 400°F (200°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, releasing a warm aroma.
  3. Add cooked grains to the skillet with garlic, stirring to combine; cook for 2 minutes so the flavors meld and grains warm through.
  4. Remove the skillet from heat and stir in shredded cheese, chopped herbs, salt, and pepper until the cheese begins to melt and everything is evenly mixed.
  5. Spoon the filling mixture into each hollowed-out pepper, pressing gently to fill completely and mound slightly on top.
  6. Bake the peppers in the preheated oven for about 30-40 minutes, until the peppers are tender and slightly charred on the edges, and the filling is bubbling and golden.
  7. Remove from oven and let cool slightly before serving. The peppers will be soft with a charred skin and a warm, cheesy filling.