Description
These Herb and Cheese Stuffed Bell Peppers are a delicious and wholesome dish featuring colorful bell peppers filled with a savory mixture of rice, three cheeses, and fresh herbs. Baked to perfection, this recipe offers a comforting blend of flavors and textures, making it perfect as a main course or side dish.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color)
Filling
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon fresh parsley, chopped
- Salt and pepper, to taste
- ¼ cup chopped onion (optional)
- 1 egg (to bind the filling)
- Additional grated Parmesan (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Bell Peppers: Preheat the oven to 375°F (190°C).
- Cut and Clean the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes carefully to create a hollow cavity for stuffing.
- Oil and Arrange Peppers: Lightly rub the outside of the peppers with olive oil to help with roasting and place them upright in a baking dish.
- Make the Filling: In a large bowl, combine the cooked rice, shredded mozzarella, ricotta, and grated Parmesan cheese.
- Add Seasonings: Stir in the minced garlic, dried oregano, dried basil, chopped fresh parsley, salt, pepper, and the egg to bind the mixture.
- Combine Thoroughly: Mix all ingredients well until the filling mixture is uniform and sufficiently sticky to hold together when stuffed.
- Stuff the Peppers: Spoon the herb and cheese filling into each bell pepper carefully, pressing gently to pack the mixture well inside.
- Top with Parmesan: Optionally, sprinkle extra grated Parmesan cheese on top of each stuffed pepper for added flavor and a golden crust.
- Bake the Peppers: Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the cheese filling is hot, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from the oven, garnish with fresh chopped parsley and additional Parmesan cheese if desired, and serve hot.
- Serving Suggestion: Enjoy as a hearty main dish or a flavorful side to complement your meal.
Notes
- You can use any color bell peppers based on preference or availability.
- Cooked quinoa can be used instead of rice for a gluten-free option.
- The egg is crucial to help bind the filling—do not omit unless substituting with a vegan binder.
- Omit the onion if preferred or substitute with finely chopped shallots.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
- To make the recipe vegetarian, ensure no animal-based rennet in cheeses or substitute with vegetarian-friendly cheese.
