Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup herbed tomato sauce
- 1/2 cup cooked quinoa or rice
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil or cooking spray.
- Step 2: Carefully slice the tops off the bell peppers and remove the seeds and membranes. Place the hollowed peppers upright in the prepared baking dish.
- Step 3: In a mixing bowl, combine the ricotta cheese, shredded mozzarella, herbed tomato sauce, cooked quinoa or rice, grated Parmesan, Italian seasoning, salt, and pepper. Mix until all ingredients are well incorporated.
- Step 4: Spoon the cheese and tomato mixture into each of the prepared bell peppers until they are generously filled. If there is any remaining mixture, you can spread it around the peppers in the baking dish.
- Step 5: Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Step 6: Once cooked, remove from the oven and let cool for a few minutes before serving. Enjoy your delicious stuffed bell peppers!
Notes
- For optimal freshness, store leftover stuffed bell peppers in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply place the stuffed peppers in the microwave for a few minutes or return them to a preheated oven at 350°F (175°C) until heated through, ensuring the cheese melts nicely again.
- Serve these delightful stuffed peppers with a fresh side salad or crusty bread to complement the rich flavors of the cheese and tomato sauce.
- For extra flavor, consider adding fresh herbs like basil or parsley to the filling mixture before stuffing the peppers, enhancing the dish's aroma and taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 320
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 6g