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!