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Vibrant Stuffed Peppers

This dish features colorful bell peppers filled with a savory mixture of cooked grains, fresh tomatoes, herbs, and spices, then baked until tender and slightly blistered. The final result showcases bright, bursting peppers with a hearty, flavorful filling that offers a satisfying texture and vibrant appearance. Perfect as a customizable main course or side, it highlights seasonal produce through simple yet bold flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers choose firm, glossy peppers
  • 1 cup cooked grains quinoa or rice works well
  • 1 cup chopped tomatoes fresh or canned
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika or chili flakes
  • to taste salt and pepper
  • fresh parsley herb chopped, for garnish

Equipment

  • Baking Dish
  • Chef's knife
  • Sauté pan
  • Spoon

Method
 

  1. Preheat your oven to 180°C (350°F) and lightly grease your baking dish to keep the peppers from sticking.
  2. Cut the tops off each bell pepper and carefully scoop out the seeds and membranes, creating a hollow cavity. Rinse the peppers gently and place them upright in the baking dish.
  3. Heat olive oil in a sauté pan over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent, about 3 minutes. You’ll notice the onions turn glossy and start to soften.
  4. Add the cooked grains, chopped tomatoes, smoked paprika, and a pinch of salt and pepper to the pan. Stir everything together and cook for another 5 minutes, allowing the flavors to meld and the mixture to heat through. It should smell warm and savory with a hint of spice.
  5. Spoon the filling mixture into each prepared pepper, packing it in gently but firmly. Fill them until they are overflowing slightly, creating a vibrant, colorful mound of stuffing.
  6. Place the stuffed peppers upright in the baking dish. Cover loosely with foil if you like, to keep the peppers moist during baking.
  7. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and slightly blistered, with some charred spots on the skin for extra flavor. The filling should be hot and bubbling.
  8. Remove the peppers from the oven and let them rest for about 5 minutes. This helps the filling settle and makes handling easier.
  9. Finish by sprinkling chopped fresh parsley over the top of each pepper for a burst of herbal brightness. Squeeze a little lemon juice if desired for added freshness.
  10. Serve the vibrant stuffed peppers warm, enjoying the colorful presentation and hearty, flavorful filling. They make a satisfying main or side dish that celebrates seasonal produce.