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Stuffed peppers have long been celebrated for their versatility and appeal, offering a delightful way to combine a variety of flavors and textures in one colorful package. These vibrant vegetables serve as the perfect edible bowls, ready to be filled with an array of delicious and nutritious ingredients. The concept of stuffed peppers transcends borders, with countless variations found in cuisines around the world. Today, we’re taking this classic dish and giving it a unique twist by infusing it with the rich, beloved flavors of Neapolitan cuisine, all while ensuring it remains a healthy option that caters to various dietary preferences, including vegetarian options.

Stuffed Neapolitan Cake Peppers

Discover a fresh twist on a classic favorite with Stuffed Neapolitan Cake Peppers. Combining vibrant bell peppers with the beloved flavors of Neapolitan cuisine, this healthy dish features a tasty filling of quinoa or rice, diced tomatoes, and a blend of mozzarella, ricotta, and Parmesan cheeses. Perfect for any dietary preference, these colorful peppers are not only visually stunning but also packed with nutrition. Gather your family and enjoy this delightful meal that's sure to impress!
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Ingredients
  

4 large bell peppers (red, yellow, green, or a mix)

1 cup cooked quinoa or rice

1 cup diced tomatoes (canned or fresh)

1/2 cup finely chopped red onion

1/2 cup mozzarella cheese, shredded

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

Salt and pepper to taste

2 tbsp olive oil

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Drizzle a little olive oil inside each pepper and place them upright in a baking dish.

      Make the Filling: In a large mixing bowl, combine the cooked quinoa or rice, diced tomatoes, red onion, mozzarella cheese, ricotta cheese, Parmesan cheese, dried basil, oregano, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.

        Stuff the Peppers: Generously spoon the filling into each bell pepper, packing it in tightly. Don't hesitate to overfill a little for a rustic look!

          Bake the Peppers: Drizzle the stuffed peppers with the remaining olive oil. Cover the baking dish with aluminum foil and bake for 25-30 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the tops are golden and the peppers are tender.

            Garnish and Serve: Once baked, remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh basil leaves if desired before serving warm.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4