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Stuffed bell peppers are more than just a dish; they are a canvas for creativity, nutrition, and flavor that can cater to a variety of dietary preferences. This classic meal is cherished in many cultures, but the Neapolitan version stands out due to its unique blend of fresh ingredients and robust Italian flavors. Neapolitan cuisine, known for its emphasis on high-quality, seasonal produce, brings a delightful twist to the traditional stuffed pepper, making it a perfect dish for any occasion.

Stuffed Neapolitan Bell Peppers

Discover the deliciousness of Stuffed Neapolitan Bell Peppers with this engaging recipe that brings together vibrant flavors and wholesome ingredients. Perfectly balancing the sweetness of colorful bell peppers with hearty fillings like quinoa or Italian sausage, this dish is both nutritious and satisfying. Whether you're a meat lover or prefer a vegetarian option, you'll love the rich culinary tradition this recipe embodies. Great for any occasion, your family will adore these flavorful peppers!
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Ingredients
  

4 large Neapolitan bell peppers (choose from red, yellow, or green)

1 cup cooked quinoa (or substitute with rice)

1 lb ground Italian sausage (or use plant-based sausage for a vegetarian option)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 tablespoon Italian seasoning blend (including oregano, basil, thyme)

1 teaspoon red pepper flakes (optional, for added heat)

Salt and pepper, to taste

Fresh basil leaves, for garnish

Extra virgin olive oil, for drizzling

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s ready for baking.

    Prepare the Peppers: Carefully cut the tops off each bell pepper and remove the seeds and membranes. Lightly coat the outer surfaces with a drizzle of olive oil. Stand the peppers upright in a baking dish.

      Sauté the Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, approximately 2-3 minutes.

        Add Garlic: Incorporate the minced garlic into the skillet and cook for an extra minute, allowing the aroma to develop.

          Cook the Sausage: Add the ground Italian sausage to the skillet. Using a wooden spoon, break it into smaller pieces while it cooks until fully browned, about 5-7 minutes.

            Combine Filling Ingredients: Stir in the cooked quinoa or rice, the halved cherry tomatoes, mozzarella cheese, and Parmesan cheese. Add the Italian seasoning and red pepper flakes if you desire heat. Season with salt and pepper, mixing thoroughly until all ingredients are well combined.

              Fill the Peppers: Remove the skillet from the heat. Carefully spoon the filling mixture into the prepared bell peppers, gently pressing down to ensure they are fully packed with deliciousness.

                Add Water for Steaming: Pour about ¼ cup of water into the bottom of the baking dish. This will create steam while baking, helping to soften the peppers.

                  Bake Covered: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes.

                    Finish Baking: After 30 minutes, remove the foil and continue to bake for an additional 10-15 minutes, until the peppers are tender and the tops of the filling are lightly golden.

                      Garnish and Serve: Once out of the oven, allow the stuffed peppers to cool for a few minutes. Before serving, garnish with fresh basil leaves for a burst of color and flavor.

                        Prep Time, Total Time, Servings: 20 mins | 55 mins | Serves 4

                          Presentation Tip: For an appealing presentation, plate each stuffed pepper on a vibrant bed of fresh greens, and drizzle some extra virgin olive oil over the top. Consider adding a few halved cherry tomatoes around the plate for color. Enjoy your delightful and colorful creation!