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Description
Enjoy a vibrant and flavorful meal with Caprese Stuffed Peppers. This recipe combines the classic Caprese salad ingredients with bell peppers for a delightful twist. It’s easy to make, vegetarian, and perfect for a light dinner or summer gathering.
Ingredients
Scale
- 4 bell peppers (various colors), halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 cup cooked quinoa or rice
- 1/2 cup fresh basil leaves, chopped
- 8 ounces fresh mozzarella cheese, cut into small cubes
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Balsamic glaze for drizzling (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in diced tomatoes, quinoa or rice, basil, mozzarella, Parmesan cheese, salt, and pepper. Mix well.
- Spoon the mixture into the bell pepper halves.
- Place the stuffed peppers in a baking dish and add a small amount of water to the bottom of the dish (about 1/4 inch).
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Drizzle with balsamic glaze (optional) before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- You can use different types of cheese, such as provolone or goat cheese.
- To make ahead, prepare the filling and stuff the peppers. Store in the refrigerator until ready to bake. Add about 10 minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg