Description
Delicious and flavorful herb and cheese stuffed bell peppers, filled with a savory mixture of rice, mozzarella, Parmesan, ricotta, and fresh herbs, baked to perfection and topped with tomato sauce. A perfect vegetarian main course that is both hearty and wholesome.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color)
Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Finishing
- 1/2 cup tomato sauce
Instructions
- Prepare the Peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Place the peppers cut side up in a baking dish to prepare for stuffing.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.
- Mix the Filling: In a large bowl, combine the cooked rice, shredded mozzarella, grated Parmesan, ricotta, chopped parsley, basil, thyme, salt, black pepper, and red pepper flakes if using. Stir in the sautéed onion and garlic mixture to blend all flavors thoroughly.
- Stuff the Peppers: Gently fill each bell pepper with the cheese and herb mixture, pressing down slightly to ensure they are filled completely and evenly.
- Add Tomato Sauce: Spoon a small amount of tomato sauce over the top of each stuffed pepper to add moisture and flavor during baking.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the peppers to soften and the filling to cook through.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes, until the peppers are tender and the cheese filling is bubbly and golden.
- Serve: Remove from the oven and serve the stuffed peppers warm for the best taste and texture.
Notes
- You can substitute quinoa for the rice for an extra boost of protein.
- Try different herbs such as dill or oregano for a unique flavor twist.
- These stuffed peppers can be prepared ahead of time and reheated before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 7 g
- Sodium: 610 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg
