Cooking this stuffed peppers recipe is like opening a surprise package of textures and flavors. I love how the bells of red, yellow, or orange hold a world of flavor inside them, waiting to be unleashed with a simple filling. This dish connects me to my childhood days when family dinners felt like celebrations, all while sneaking in some veggie goodness.
This isn’t your average stuffed pepper—each bite offers a harmony of seasoned rice, melted cheese, and tiny bursts of herbs. It’s perfect for those days when you want a comforting yet vibrant meal on the table fast. Plus, the aroma that fills the kitchen makes everyone appear in eager anticipation.
Stuffed Bell Peppers
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity in each pepper.
- Cook the minced garlic in olive oil over medium heat until fragrant, about 30 seconds, filling your kitchen with a savory aroma.
- Add the cooked rice to the skillet, stirring to coat it in the garlic and oil, then season with oregano, salt, and pepper for flavor.
- Stir one-half cup of shredded cheese into the rice mixture for a creamy, cheesy binding that melts during baking.
- Stuff each hollowed-out pepper with the prepared rice mixture, pressing gently to fill fully and create a mound on top.
- Place the stuffed peppers upright in a baking dish and top with the remaining shredded cheese to build a cheesy crust.
- Bake the peppers uncovered in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbling with a golden-brown hue.
- Remove from the oven and allow to cool slightly before serving to let the fillings set and flavors meld.
As the peppers soften and the cheese melts into a golden crust, you’ll realize how a simple dish can carry such warmth and satisfaction. It’s a reminder that good, hearty food comes from combining fresh ingredients with a touch of creativity. Enjoy these stuffed peppers as a reminder to keep experimenting in the kitchen, no matter the season.
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