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Neapolitan Stuffed Peppers Delight embodies the vibrant essence of Italian cuisine, merging flavor, nutrition, and visual appeal into one delightful dish. This recipe takes the humble bell pepper and elevates it into a colorful vessel, brimming with a hearty mixture of quinoa, tomatoes, and rich cheeses. Perfect for any meal, from a casual family dinner to an elegant gathering, these stuffed peppers offer a satisfying experience for both the palate and the eyes. Not only do they tantalize with their vibrant hues and diverse textures, but they also pack a nutritional punch, making them a wholesome choice for health-conscious eaters.

Neapolitan Bell Peppers

Discover the vibrant flavors of Neapolitan Stuffed Peppers Delight, a perfect blend of taste and nutrition. This visually appealing dish features colorful bell peppers filled with a hearty mixture of quinoa, tomatoes, and rich cheeses, making it a standout for any meal. Ideal for both casual family dinners and elegant gatherings, these stuffed peppers offer a delightful combination of textures and a satisfying meal that is wholesome, filling, and beautiful on the plate. Enjoy the taste of Italy with this nutritious recipe!
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Ingredients
  

4 large bell peppers (choose red, yellow, or orange for vibrant color)

1 cup cooked quinoa (or substitute with rice for a different texture)

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

2 cloves garlic, minced

1 cup mozzarella cheese, shredded

½ cup grated Parmesan cheese

¼ cup fresh basil, chopped (plus extra leaves for garnish)

1 tsp dried oregano

1 tsp salt

½ tsp black pepper

2 tbsp olive oil (divided for sautéing and brushing)

1 can (14 oz) crushed tomatoes

1 tsp balsamic vinegar

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking when you finish preparing the peppers.

    Prepare the Peppers: Carefully slice off the tops of the bell peppers and take out the seeds and internal membranes. Lightly brush the outside of each pepper with 1 tablespoon of olive oil and stand them upright in a baking dish.

      Sauté the Aromatics: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped red onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes soft and translucent, stirring frequently to prevent burning.

        Combine the Filling: In a large mixing bowl, combine the cooked quinoa (or rice), sautéed onion and garlic, halved cherry tomatoes, shredded mozzarella cheese, grated Parmesan cheese, chopped basil, dried oregano, salt, and black pepper. Stir thoroughly until all ingredients are evenly mixed.

          Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture, pressing down gently to pack the filling tightly.

            Prepare the Sauce: In a separate bowl, mix the crushed tomatoes with balsamic vinegar, a pinch of salt, and black pepper. Pour this flavorful sauce around the stuffed peppers in the baking dish, ensuring they are nestled in the tomato mixture.

              Bake the Peppers: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, until the peppers are tender, and the cheese has melted, becoming golden and bubbly.

                Garnish and Serve: After baking, let the stuffed peppers cool for a few minutes. Just before serving, garnish with fresh basil leaves to elevate the presentation and flavor. Serve warm for a delightful meal.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings