Stuffed Italian Red Sweet Peppers
Stuffed Italian Red Sweet Peppers
Rated 5.0 stars by 1 users
Category
Entrees
Cuisine
Italian-American
Servings
4 servings
Prep Time
20 minutes
Cook Time
25 minutes
Stuffed Italian red sweet peppers filled with a savory mix of rice, sautรฉed onions, garlic, mushrooms, and greens, blended with sharp cheddar cheese and baked until tender and bubbly. Topped with crispy fried onions and fresh parsley, this easy Italian-inspired stuffed pepper recipe makes a flavorful vegetarian entrรฉe perfect for weeknight dinners or meal prep.
Ingredients
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4 Italian red sweet peppers (Jimmy Nardello)
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1 tablespoons olive oil
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1 small yellow onion, finely diced
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1 clove garlic, minced
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1 cup cooked rice (or orzo)
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1/2 cup chopped baby spinach or kale (optional)
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1/2 cup sautรฉed mushrooms, chopped
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1/2 tsp dried oregano
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Salt and pepper, to taste
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1 cup sharp cheddar cheese, shredded (plus more for topping)
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1/2 cup crispy fried onions (store-bought or homemade)
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Fresh parsley, chopped (for garnish)
Directions
Preheat oven to 375ยฐF (190ยฐC).
Slice each pepper lengthwise, leaving the stem intact if possible. Carefully remove seeds and membranes.
Heat olive oil in a skillet over medium heat. Sautรฉ diced onion until translucent (about 5 minutes). Add garlic and cook 1 more minute. Stir in cooked rice, mushrooms, greens (if using), oregano, salt, and pepper. Cook until heated through, about 2โ3 minutes. Remove from heat and stir in shredded cheddar.
Arrange peppers in a baking dish or on a parchment-lined tray. Fill each with the cheesy rice mixture. Top with a little more cheddar.
Bake for 20โ25 minutes, until peppers are tender and cheese is melted and bubbly.
Top with crispy onions in the last 5 minutes of baking or after removing from oven.
Garnish with chopped parsley and serve warm.




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