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Stuffed Neapolitan Bell Peppers are a delightful testament to the vibrant culinary traditions of Naples, Italy. This dish showcases the region's penchant for fresh, wholesome ingredients, combining them in a way that is both flavorful and visually stunning. The concept of stuffing vegetables has deep roots in Italian cuisine, allowing cooks to express creativity while utilizing seasonal produce. Neapolitan bell peppers, characterized by their bright, vivid colors and sweet flavor, stand out in this dish, making it not only a feast for the palate but also for the eyes.

Stuffed Neapolitan Bell Peppers

Discover the vibrant flavors of Italy with this Stuffed Neapolitan Bell Peppers recipe! These colorful peppers are filled with creamy Arborio rice, aromatic herbs, and fresh mozzarella, creating a delightful and nutritious dish. Perfect as a main course or side, they offer a comforting blend of textures and tastes. Enjoy the creativity of stuffing seasonal vegetables while indulging in a meal that's both visually stunning and packed with wholesome goodness. Bring a taste of Naples to your kitchen!
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Ingredients
  

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

1 cup Arborio rice

2 ½ cups low-sodium vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 can (14 oz) diced tomatoes (with juices)

1 cup fresh mozzarella cheese, cubed

½ cup grated Parmesan cheese

1 cup fresh basil leaves, chopped

1 tsp dried oregano

1 tsp red pepper flakes (adjust to taste)

Salt and black pepper, to taste

2 tbsp olive oil

¼ cup pine nuts, toasted (optional)

Instructions
 

Prep the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and inner membranes. Lightly rub the outside with olive oil and place them in a baking dish.

    Cook the Rice: In a medium saucepan, bring the vegetable broth to a boil. Stir in the Arborio rice, cover, and reduce the heat to low. Let it simmer for about 20 minutes, or until the rice is creamy and cooked through. Stir occasionally.

      Sauté the Aromatics: In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

        Combine the Filling: In the skillet with the onion and garlic, add the can of diced tomatoes (with juices), cooked rice, half of the mozzarella cheese, half of the Parmesan cheese, chopped basil, oregano, red pepper flakes, salt, and black pepper. Mix everything well until combined and heated through.

          Stuff the Peppers: Carefully spoon the rice mixture into each bell pepper, packing them tightly. Place the stuffed peppers upright in the baking dish.

            Add Toppings: Sprinkle the remaining mozzarella and Parmesan cheese over the stuffed peppers. If using, sprinkle the toasted pine nuts on top for added crunch.

              Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                Serve: Let the stuffed peppers cool for a few minutes before serving. Garnish with additional fresh basil if desired. Enjoy your delicious stuffed Neapolitan bell peppers!

                  Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings