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Stuffed peppers have long been a beloved dish across various cultures, cherished for their versatility and heartiness. This culinary staple can be found in numerous cuisines, from the classic American stuffed bell peppers to the Mediterranean versions filled with grains, meats, and vegetables. However, today, we will focus on a delightful variation that showcases the vibrant Neapolitan bell peppers, which are not only visually stunning but also packed with flavor.

Stuffed Neapolitan Bell Peppers

Discover the vibrant and delicious world of stuffed Neapolitan bell peppers with this scrumptious recipe! These colorful peppers, known for their sweet and tangy flavor, serve as the perfect vessel for a hearty filling that can be customized for any taste preference. Packed with nutrients and bursting with flavor, they make an eye-catching centerpiece for family dinners or gatherings. Learn how to bring this healthy, satisfying dish to your table and impress your guests!
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Ingredients
  

4 large Neapolitan bell peppers (choose red, yellow, or orange for color)

1 cup of cooked quinoa (or substitute with rice)

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup kalamata olives, pitted and finely chopped

1/4 cup fresh basil leaves, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for heat)

2 tablespoons olive oil

Salt and pepper, to taste

Instructions
 

Preheat the Oven: Set your oven temperature to 375°F (190°C) to ensure it is ready for baking.

    Prepare the Peppers: Carefully slice the tops off the Neapolitan bell peppers and remove the seeds and membranes from the insides. If necessary, trim the bottom of each pepper slightly to help them stand upright, being careful not to cut through the bottom.

      Sauté the Filling: In a medium-sized skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Then, add the halved cherry tomatoes and cook for an additional 3-4 minutes until they start to soften and release their juices.

        Mix the Filling: In a large mixing bowl, combine the sautéed tomatoes and garlic mixture with the cooked quinoa (or rice), shredded mozzarella cheese, grated Parmesan cheese, chopped kalamata olives, fresh basil, dried oregano, and red pepper flakes. Season the mixture with salt and pepper according to your taste. Stir well until all ingredients are thoroughly combined.

          Stuff the Peppers: Using a spoon, carefully fill each prepared bell pepper with the quinoa mixture. Pack the filling gently but firmly, leaving just a small space at the top to allow the cheese to melt and expand during cooking.

            Bake the Peppers: Place the stuffed peppers upright in a baking dish. For additional moisture, you can drizzle a little olive oil over each pepper if desired. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue to bake for an additional 15-20 minutes, or until the peppers are tender and the cheese has melted and turned golden.

              Cool and Serve: After baking, let the stuffed peppers cool for about 5 minutes before serving. Optionally, garnish with extra fresh basil leaves for a pop of color.

                Enjoy your vibrant and delicious Stuffed Neapolitan Bell Peppers as a hearty main dish or a delightful side!

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings