Have you ever experienced the mesmerising aroma of the peppers baking in the OVEN. Today’s recipe is a perfect filling yet light meal that could be served in lunch or dinner. I do not claim this recipe as an authentic Italian food but could be considered as fusion food with the listed ingredients from Patel Kitchen pantry. You could always add or omit listed ingredients based on your taste and preference.
Ingredients
4 large bell peppers (I used RED but any color is fine)
2 tsp virgin olive oil
4 clove garlic (finely chopped)
½ cup chopped onion (white cooking onion)
½ cup cooked risotto rice (brown rice or white rice could be substituted)
Salt and ground black pepper to taste
2 tsp Italian seasoning mix (I used the McCormik Italian seasoning Costco brand)
1 cup marinara pasta Sause (I used great value Walmart brand Sause)
½ tsp garlic powder (optional)
½ tsp chilli flakes (optional)
2 tsp powdered Romano cheese
½ cup Italian breadcrumbs (bought the packet from Canadian superstore)
2 eggs (Optional… I did not use it).
½ cup shredded mozzarella cheese (I used cracker barrel brand mozzarella)
1 tsp dried Parsley (I used the McCormik dried parsley Costco brand)
Directions
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. Some recipes do steam the peppers in boiling water but I skip that step as I like my peppers to be little crunchy after being baked.
In a skillet, cook chopped garlic and onion over medium heat 8 to 10 minutes in olive oil, stirring occasionally, until onions becomes transparent. Stir in rice, salt, pepper, Italian seasoning, marinara sause, garlic powder & chilli flakes; cook until hot.
Let the mixture cool a little bit. Now add Italian breadcrumbs n powdered Romano cheese. If the mixture feels dry add 2 tsp olive oil. You could always add eggs if you like at this stage to enhance the flavor of the stuffing. Taste the stuffing and adjust seasoning.
Heat oven to 400°F.
Stuff peppers with premade mixture. Stand peppers upright in oil coated glass or ceramic baking dish. I used the toaster oven and had the peppers upright on the aluminum foil itself. Close the pepper tops with lids.
Bake for about 45 minutes and notice if the top lids are wilted. Remove the top lids, garnish the peppers with mozzarella cheese and parsley. Bake for another 10 to 15 minutes, or until the cheese is melted and bubbly around the edges.
Let stand for 10 minutes. Serve the hot peppers with lid & your favourite salad.
Bell peppers are an excellent source of vitamin A (in the form of carotenoids), vitamin C and vitamin B6. They are a very good source of folate, molybdenum, vitamin E, dietary fiber, vitamin B2, pantothenic acid, niacin and potassium.
Please advise your views if you try this recipe in the comments section below! Happy cooking!!
