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Mediterranean Stuffed Peppers

Stuffed peppers are prepared by filling halved bell peppers with a seasoned mixture of rice, herbs, sun-dried tomatoes, and cheese, then baked until tender. The final dish features bright, colorful peppers with a flavorful, moist filling and a slightly browned top, offering a hearty, textured presentation.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers preferably colorful, cored and halved
  • 1 cup cooked rice white or brown, cooled
  • 1/2 cup sun-dried tomatoes chopped
  • 1 cup shredded cheese feta, mozzarella, or a mix
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • to taste salt and black pepper

Equipment

  • Baking dish
  • Chef's knife
  • Cutting Board
  • Mixing bowl
  • Sauté pan
  • Spoon
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Arrange the halved peppers cut side up in a baking dish and lightly brush them with a teaspoon of olive oil. Bake uncovered for about 10 minutes to soften the peppers slightly. The peppers should be fragrant and beginning to char around the edges.
  2. Meanwhile, heat a tablespoon of olive oil in a sauté pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning. The garlic should become aromatic and slightly golden.
  3. Add the chopped sun-dried tomatoes to the pan and sauté for another 2 minutes. The mixture will become fragrant, and the tomatoes will soften slightly, releasing vibrant aromas.
  4. In a mixing bowl, combine the cooked rice, sautéed sun-dried tomatoes, dried oregano, smoked paprika, and a pinch of salt and pepper. Mix everything thoroughly until the ingredients are evenly distributed and the mixture is moist but firm.
  5. Carefully spoon the rice mixture into each of the parbaked pepper halves, pressing gently to fill them completely and create a rounded top. Ensure all peppers are evenly filled for uniform baking and presentation.
  6. Sprinkle the shredded cheese evenly over the filled peppers. The cheese will melt and create a golden, bubbly crust, enhancing the flavor and visual appeal of the dish.
  7. Place the filled peppers back in the oven, uncovered, and bake for an additional 20 minutes. The peppers should be soft, with the cheese melted and bubbling, and the edges slightly browned. Stop baking once you see a caramelized appearance on top.
  8. Remove the dish from the oven and let the stuffed peppers rest for a few minutes. This helps the filling set and makes them easier to serve.
  9. Garnish the peppers with freshly chopped herbs if desired, then serve warm. The peppers should be tender with a flavorful, cheesy filling and a slightly toasted top.