These Stuffed Bell Peppers make a hearty and delicious meal, perfect for any dinner occasion!
- 4 large bell peppers (any color)
- 190gr (1 cup) Terra Surti Eggplants Cream
- 170gr (1 cup) cooked rice or quinoa
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400gr (14.5 oz) diced tomatoes, drained
- 120gr (1 cup) shredded mozzarella cheese
- 50 gr (1/2 cup) grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons Terra Surti extravirgin olive oil
Prepare the Bell Peppers:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- If needed, slice a thin layer off the bottom of the peppers so they stand upright.
- Place the peppers in a baking dish.
Prepare the Filling:
- Heat olive oil in a large pan and add chopped onion, minced garlic and cook for a few minutes.
- Stir in diced tomatoes, cooked rice or quinoa, oregano, basil, salt, and pepper.
- Mix for a few minutes until everything is well combined and heated through.
- Remove from heat and stir in half of the shredded mozzarella and half of the grated Parmesan and finally the Terra Surti eggplants cream.
Stuff the Peppers:
- Spoon the filling into the prepared bell peppers, packing it down gently.
- Top each stuffed pepper with the remaining mozzarella and Parmesan cheese.
Bake the Peppers:
- Cover the baking dish with aluminium foil.
- Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and golden.
- Serve hot and enjoy!