Stuffed bell Peppers– Bell Peppers on fire, where the sweet and spicy complement each other. It’s not just a beauty to assemble them on your table, it’s a healthy filling in a hollow bowl.
This is one such classic Italian meal, you’ll love to explore over and over again.
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What is Italian Stuffed pepper?
The name explains it all, where the fillings could be anything from meat, vegetables, rice, cheese, or sauce. Hailing from Spain, this recipe commonly uses Piquillo peppers (see Note), where chicken is the most popular filling.
Reason to love this Stuffed bell peppers?
It is a dish of its own, balancing protein, vegetables, and whole grains, all in one meal.
The choices are endless and gives you room to play with the ingredients that match your palate.
Be it slicing the peppers in half or using the whole of them with their tops as lids; it represents a garden filled with flavors and colors.
This recipe can easily be scaled up or adjusted as you wish.
Bell Peppers on fire, where the sweet and spicy complement each other. It’s not just a beauty to assemble them on your table, it’s a healthy filling in a healthy hollow bowl. This is one such classic Italian meal, you’ll love to explore over and over again.
2 bell pepper
1 tablespoon olive oil
1 tablespoon garlic
1/4 cup onion
1/2 teaspoon paprika
1/4 teaspoon rosemary
1/4 teaspoon basil
1/4 teaspoon pepper powder
1/4 teaspoon oregano
1/4 teaspoon chili flakes
1/8 teaspoon parsley (fresh)
1 teaspoon salt
3/4 cup chicken (minced)
3/4thcup tomato (chopped)
1/2 cup rice (cooked rice)
1/2 cup mozzarella cheese (Divided)
1 teaspoon salt.
For the tomato sauce:
1 tablespoon tomato paste
1/4 teaspoon paprika
1/4 teaspoon lemon juice
1/8 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon salt
1.5 cups of water.
Preheat your oven 350 degrees/ 175 degrees C 10 minutes before baking.
Cut the bell pepper and take out the seeds and make a hollow space for the stuffing.
Heat 1 tablespoon olive oil in the saucepan, add 1 tablespoon minced garlic and1/4 cup chopped onion. Stir and cook for 1 minute until the onion begins to brown lightly.
Add all the spices stir and cook for a few seconds.
Add 3/4th minced chicken. Scramble and cook for 2 minutes.
Add chopped 3/4th cup tomatoes. Stir and cook for another 5 to 8 minutes.
Add cooked rice, parsley, and mozzarella cheese, Mix well. The stuffings are ready.
Scoop some chicken and rice stuffing in the hollow space inside the bell pepper.
Stuff them tightly.
Let’s make the tomato sauce: To the small mixing bowl, add tomato paste, paprika, lemon juice, oregano, basil, and water. Stir to combine.
Pour the sauce in the baking tray and place the stuffed pepper.
Sprinkle some mozzarella cheese. These are ready to pop in the preheated oven and bake for 30 to 35 minutes 350 degrees F/ 175 degrees C.
The rice needs to be cooked till underdone, as the rice gets cooked again after being stuffed in the peppers
The best rice to use for stuffing is short grain or round rice, which is soft and sticks together when cooked
Choose large and round bell peppers, for easy filling; if you’re using the whole bell pepper, make sure to choose those with a good base for a firm standing
Roasting the bell peppers before the stuffing will help retain the flavor and shape.
Keywords: stuffed pepper, stuffed bellpepper , italian stuffed pepper