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Embark on a culinary journey through Italy with our Neapolitan Stuffed Peppers Delight, a dish that beautifully encapsulates the vibrant flavors and rich traditions of Italian cuisine. This recipe transforms fresh, colorful bell peppers into a delicious vessel filled with a savory medley of quinoa, tomatoes, and cheeses, all enveloped in a robust tomato sauce. Whether you're looking for a healthy weeknight dinner option or a stunning dish to impress guests at your next gathering, these stuffed peppers are both visually appealing and nutritious.

Neapolitan Bell Peppers

Discover the vibrant flavors of Italy with our Neapolitan Stuffed Peppers Delight! This delicious recipe features colorful bell peppers stuffed with a savory mix of quinoa, tomatoes, and cheeses, all nestled in a rich tomato sauce. Perfect for a healthy weeknight dinner or a showstopping dish for gatherings, these stuffed peppers combine nutrition and taste. Explore the origins, ingredients, and tips to create this delightful Italian classic in your own kitchen!
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Ingredients
  

4 large bell peppers (red, yellow, or orange)

1 cup cooked quinoa (or rice)

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

1 tsp dried oregano

1 tsp salt

½ tsp black pepper

2 tbsp olive oil

1 can (14 oz) crushed tomatoes

1 tsp Balsamic vinegar

Fresh basil leaves for garnish

Instructions
 

Preheat the oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

      Sauté the filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion becomes translucent, about 3-4 minutes.

        Mix the filling: In a large bowl, combine the cooked quinoa, sautéed onions and garlic, cherry tomatoes, mozzarella cheese, Parmesan cheese, chopped basil, oregano, salt, and black pepper. Mix until all ingredients are well combined.

          Stuff the peppers: Spoon the filling into each bell pepper, pressing down to ensure they are well packed.

            Prepare the sauce: In a separate bowl, mix the crushed tomatoes with balsamic vinegar, salt, and pepper. Pour this sauce around the stuffed peppers in the baking dish.

              Bake the peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the cheese is golden and bubbly.

                Garnish and serve: Once out of the oven, let the stuffed peppers cool for a few minutes. Garnish with fresh basil leaves before serving hot.

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