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Neapolitan cuisine, hailing from the vibrant city of Naples, is a celebration of fresh, high-quality ingredients and robust flavors. Renowned for its rich culinary heritage, this region of Italy has given the world beloved dishes such as pizza and pasta. Among its many culinary gems are stuffed bell peppers, a dish that embodies the essence of Italian cooking. Stuffed Neapolitan bell peppers are not just a meal; they are a symbol of comfort and hospitality, often served as a hearty family dish or a delightful centerpiece for entertaining guests.

Stuffed Neapolitan Bell Peppers

Discover the delightful world of stuffed Neapolitan bell peppers, a classic Italian dish that brings comfort and flavor to your table. These vibrant peppers can be filled with a variety of savory ingredients, from hearty meats to nutritious plant-based options, catering to all tastes. Packed with vitamins and antioxidants, bell peppers not only taste amazing but also add a healthy twist to your meals. Perfect for family gatherings or entertaining guests, try this versatile recipe to experience a taste of Italy in your own kitchen!
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Ingredients
  

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

1 cup cooked quinoa (or rice)

1 lb ground Italian sausage (or plant-based sausage)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup mozzarella cheese, shredded

½ cup grated Parmesan cheese

1 tablespoon Italian seasoning (oregano, basil, thyme)

1 teaspoon red pepper flakes (optional, for heat)

Salt and pepper to taste

Fresh basil, for garnish

Extra virgin olive oil, for drizzling

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off each bell pepper and carefully remove the seeds and membranes. Lightly drizzle the outsides with olive oil and place them upright in a baking dish.

      In a large skillet over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 2-3 minutes.

        Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

          Incorporate the ground Italian sausage into the skillet, breaking it apart with a wooden spoon as it browns. Cook until fully browned, about 5-7 minutes.

            Stir in the cooked quinoa (or rice), halved cherry tomatoes, mozzarella cheese, Parmesan cheese, Italian seasoning, and red pepper flakes if using. Season with salt and pepper to taste. Mix everything well until combined.

              Remove the skillet from heat and spoon the filling into each prepared bell pepper, packing it down gently to fit all of the delicious mixture.

                Pour a small amount of water into the baking dish (about 1/4 cup) to help steam the peppers during baking.

                  Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

                    Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.

                      Once done, remove from the oven and let cool for a few minutes. Garnish with fresh basil before serving.

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