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Exotic Stuffed Roasted Bell Peppers

This dish features bell peppers that are halved and roasted until tender, then filled with a spiced, flavorful stuffing made from rice, herbs, and aromatic spices. The peppers are baked again until the filling is heated through and slightly browned on top, resulting in a colorful, hearty, and visually appealing entrée with a balance of softness and slight caramelization.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bell peppers halved and pitted
  • 1 cup cooked rice preferably jasmine or basmati
  • 1/2 cup chopped herbs parsley, cilantro, or basil mix
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1/4 cup crumbled feta cheese optional for added richness

Equipment

  • Baking sheet
  • Mixing bowls
  • Skillet
  • Spoon
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut side up on the prepared baking sheet.
  3. Drizzle the peppers with a bit of olive oil and roast them in the oven for about 20-25 minutes, until they are slightly softened and the skin begins to wrinkle. Remove and let cool slightly.
  4. While the peppers roast, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
  5. Add the cooked rice, smoked paprika, cumin, salt, and pepper to the skillet. Stir well and cook for 2-3 minutes, allowing the flavors to meld. Remove from heat.
  6. Stir in the chopped herbs and crumbled feta cheese (if using) into the rice mixture. Mix thoroughly to incorporate all flavors.
  7. Stuff each roasted pepper half with the rice filling, pressing lightly to pack the filling into the cavity.
  8. Return the stuffed peppers to the oven and bake for an additional 10-15 minutes, until the filling is heated through and slightly browned on top.
  9. Remove from the oven and let the peppers rest for a few minutes. Serve warm, garnished with extra herbs if desired.

Notes

Feel free to customize the filling with other vegetables or proteins like chickpeas or ground meat for added variety.