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Cozy Cheesy Stuffed Bell Peppers with Rice

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A comforting and easy recipe featuring tender bell peppers stuffed with a creamy, cheesy rice filling, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 4 medium-sized bell peppers (red, yellow, or orange)
  • 2 cups cooked rice (white, brown, or jasmine)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ cup tomato sauce
  • 1 teaspoon dried Italian herbs (or fresh basil and oregano)
  • Salt and black pepper to taste
  • Fresh parsley or basil, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers: Cut off the tops and carefully remove the seeds and membranes. Keep the tops aside if you want to use them as lids later. Rinse the peppers and place them upright in your baking dish.
  3. Sauté the aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  4. Mix the filling: In a large bowl, combine the cooked rice, sautéed onions and garlic, tomato sauce, and the cheese blend (reserve a small handful for topping). Add Italian herbs, salt, and pepper to taste. Stir well until evenly mixed.
  5. Stuff the peppers: Spoon the cheesy rice mixture into each bell pepper, packing it in but not overstuffing (leave a little room at the top). Sprinkle the reserved cheese on top of each pepper.
  6. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese on top is bubbly and lightly browned.
  7. Rest and garnish: Let the peppers sit for 5 minutes after baking to set. Garnish with fresh parsley or basil before serving.

Notes

Choose firm, evenly shaped bell peppers that stand upright for even cooking. Use day-old or slightly undercooked rice to prevent mushiness. Cover with foil during the first part of baking to trap steam and soften peppers, then uncover to brown the cheese. Adjust tomato sauce quantity if filling is too wet. For reheating leftovers, cover loosely with foil to prevent drying out.

Nutrition

Keywords: stuffed bell peppers, cheesy stuffed peppers, rice stuffed peppers, easy dinner, comfort food, baked peppers, vegetarian, gluten-free

Find it online: https://avabowls.com/cozy-cheesy-stuffed-bell-peppers-with-rice-easy-recipe-to-try-tonight/