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Stuffed Neapolitan bell peppers are a quintessential Italian dish that embodies the rich culinary heritage of the Campania region. Originating in Naples, this dish has become a beloved staple not only in Italy but around the globe. The practice of stuffing vegetables dates back centuries, with each region of Italy putting its unique spin on the recipe. In Naples, the vibrant colors of the bell peppers reflect the lively atmosphere of the city, while their robust flavor offers a taste of the sun-kissed Italian landscape.

Stuffed Neapolitan Bell Peppers

Discover the vibrant flavors of Italy with deliciously stuffed Neapolitan bell peppers. This classic dish from Naples brings together fresh, robust ingredients, offering a hearty meal perfect for any occasion. Whether you prefer a meat-filled option or a plant-based alternative, these bell peppers are packed with nutrients and taste. Learn how to create this comforting and versatile dish that will delight your family and friends while celebrating Italian culinary traditions.
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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 pound ground Italian sausage (or plant-based sausage alternative)

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 (oregano, basil, thyme)

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

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Extra virgin olive oil, for drizzling

Instructions
 

Begin by preheating your oven to 375°F (190°C).

    Carefully slice the tops off each bell pepper. Remove the seeds and membranes from the insides, then drizzle a little olive oil on the exterior of the peppers. Stand them upright in a baking dish where they will fit snugly.

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

        Toss in the minced garlic and cook for an additional minute until it releases its aromatic fragrance.

          Add the ground Italian sausage to the skillet, breaking it apart with a wooden spoon as it cooks. Continue cooking until the sausage is thoroughly browned, about 5-7 minutes.

            Mix in the cooked quinoa (or rice), halved cherry tomatoes, mozzarella cheese, Parmesan cheese, Italian seasoning, and red pepper flakes if desired. Season the mixture generously with salt and freshly ground black pepper. Stir everything together until well combined.

              Remove the skillet from the heat and carefully spoon the stuffing into each prepared bell pepper, pressing down gently to ensure the filling is compact.

                Add about ¼ cup of water to the base of the baking dish to create steam, which will help cook the peppers evenly.

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

                    After 30 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden and bubbly.

                      Once cooked, remove the dish from the oven and let the peppers cool for a few minutes. Just before serving, garnish them with fresh basil leaves for a pop of color and flavor.

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

                          - Presentation Tips: For a delightful presentation, serve the stuffed peppers on a large platter with a drizzle of olive oil and a sprinkle of extra Parmesan cheese. Place a few fresh basil leaves around the dish for a vibrant touch.