Tomato Garlic Stuffed Peppers Recipe

Honestly, I adore this recipe because it’s a vibrant, nutritious dinner that’s both satisfying and impressively fancy with minimal effort. Plus, the burst of flavors from the seasoned rice and gooey, golden Parmesan is just the comforting hug in food form I need after a long day.

My Tomato Garlic Stuffed Peppers are a delightful and nutritious dish that I absolutely adore. This dish of hearty, healthful ingredients—vivid bell peppers, garlic, cherry tomatoes, and finely chopped onion—has both a satisfying richness and a bright flavor.

The main ingredient, however, is rice, which the dish manages to make interesting; it’s cooked with a mix of seasonings that practically beg you to try it out: oregano, basil, and some fantastically cheesy Parmesan.

Ingredients

Bell Peppers:
High in vitamins A and C, contributes both coloration and texture.

Olive Oil:
Nutrient absorption is aided, flavor is enhanced, and healthy fats are present.

Garlic:
Imparts a strong, fragrant flavor and offers health benefits for the heart.

Cherry Tomatoes:
Sweet and juicy, abundant in antioxidants such as lycopene.

Rice:
Supplies carbohydrates; adds texture; and makes the dish satisfying.

Parmesan Cheese:
Contributes umami and profundity, contributes protein and calcium.

Ingredient Quantities

• 4 large bell peppers (any color)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 cup cooked rice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt to taste
• Black pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions

1. Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a dish for baking with parchment paper. This is baking dish preparation for easy cleanup after the dish is removed from the oven.

2. Remove the seeds and membranes from the bell peppers, and cut off the tops. Hold the peppers upright in the prepared baking dish.

3. In a big frying pan, warm the olive oil on medium heat. Toss in the diced onion and sauté it until it turns see-through, which should take around 5 minutes.

4. Continue to sauté for an additional minute until fragrant, then add the minced garlic to the skillet.

5. Combine the cherry tomatoes, cooked rice, dried oregano, dried basil, salt, and black pepper. Sauté for about 5 minutes until the tomatoes begin to soften and release their juices.

6. Take the skillet off the heat and mix in half of the grated Parmesan cheese.

7. Place the tomato and rice mixture in each bell pepper, taking care to pack it gently and fill it to the top.

8. Over the stuffed peppers, sprinkle the Parmesan cheese that you have left.

9. Take a baking dish and cover it with aluminum foil. Place it in the preheated oven and set a timer for 25 minutes. When the timer goes off, take the baking dish out, remove the foil, and return it to the oven for a final 10 to 15 minutes of cooking. The meal is done when the peppers are tender and the cheese is golden.

10. Take it out of the oven, allow it to cool just a bit, and if you so wish, add fresh basil leaves as a garnish before you serve it.

Equipment Needed

1. Oven
2. Baking dish
3. Parchment paper
4. Aluminum foil
5. Knife
6. Cutting board
7. Large frying pan
8. Wooden spoon or spatula
9. Measuring spoons
10. Measuring cups

FAQ

• Can I use a different type of pepper?
  Yes, you can use any color of bell peppers or even poblano peppers if you prefer a different flavor.
• Is there a substitute for Parmesan cheese?
  You can use Pecorino Romano or nutritional yeast for a dairy-free option.
• Can I make the filling in advance?
  Absolutely. Prepare the filling up to a day in advance and store it in the refrigerator until ready to stuff the peppers.
• How do I make this recipe vegan?
  Omit the Parmesan cheese or use a vegan cheese substitute.
• What can I serve with stuffed peppers?
  These stuffed peppers pair well with a side salad or a crusty piece of bread.
• Can I freeze the stuffed peppers?
  Yes, you can freeze cooked stuffed peppers. Allow them to cool completely before storing in an airtight container in the freezer.
• How long should I cook the stuffed peppers?
  Bake them at 375°F (190°C) for about 25-30 minutes, or until the peppers are tender and the cheese is golden brown.

Substitutions and Variations

Sweet peppers: Substitute with poblano peppers or large tomatoes for something different.
Cherry tomatoes: For a more intense flavor, substitute with canned diced tomatoes or sun-dried tomatoes.
Rice that has been cooked: Substitute with cooked quinoa or couscous for a transformation in texture.
If dairy-free, use mozzarella or a vegan cheese alternative.
Substitute avocado oil or melted coconut oil for olive oil as they provide a slightly different flavor profile.

Pro Tips

1. Char the Peppers Before stuffing, lightly char the bell peppers on a grill or broil them in the oven. This adds a smoky flavor and makes the peppers more pliable.

2. Rice Variations Experiment with different types of rice for added texture and flavor. Try using a wild rice blend or brown rice for more nutritional value and a nuttier taste.

3. Extra Aromatics Enhance the flavor by adding a splash of white wine or a teaspoon of crushed red pepper flakes to the sautéed onion and garlic for a bit of depth and heat.

4. Cheese Mix Mix in different cheeses like mozzarella or feta with the Parmesan to introduce a creamier, melted texture that complements the stuffing.

5. Herb Enhancement Use fresh herbs if possible. Fresh oregano and basil can make a significant difference in flavor. Add them to the stuffing mix just before filling the peppers for a burst of freshness.