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Stuffed Neapolitan bell peppers, or "Peperoni Ripieni," are a classic Italian dish that brings together the rich culinary traditions of Naples with the vibrant flavors of fresh produce. This dish not only showcases the culinary prowess of Italian cooking but also highlights the use of seasonal ingredients, making it a staple in many households, especially during the summer months when bell peppers are at their peak.

Stuffed Neapolitan Bell Peppers

Discover the delightful world of stuffed Neapolitan bell peppers, a classic Italian dish that highlights the vibrant flavors and fresh ingredients of Naples. These colorful, hearty peppers are perfect for customization, making them suitable for any dietary preference. From savory meat-based fillings to delicious vegetarian options, the possibilities are endless. Learn the essential steps to prepare, bake, and serve these nutritious peppers that are bursting with flavor and color. Perfect for any occasion!
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Ingredients
  

4 large Neapolitan bell peppers (any color)

1 lb ground beef (or a plant-based alternative)

1 cup cooked Arborio rice (or regular rice)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 can (15 oz) crushed tomatoes

2 tablespoons olive oil

1 tablespoon fresh basil, chopped

1 tablespoon fresh oregano, chopped (or 1 tsp dried)

Salt and pepper to taste

Cooked sausage bits (optional, for extra flavor)

Balsamic glaze (for drizzling, optional)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the peppers.

    Prepare the Peppers: Carefully slice the tops off the Neapolitan bell peppers and remove the seeds and membranes inside. Lightly brush the outside of each pepper with olive oil and sprinkle with salt. Stand the peppers upright in a baking dish to prepare for stuffing.

      Cook the Filling: In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent, approximately 3–4 minutes.

        Add the Meat: Increase the heat to medium-high and add the ground beef (or plant-based alternative) to the skillet. Cook until browned, breaking it apart with a spatula. Drain any excess fat, if necessary, to keep the filling lean.

          Mix in Other Ingredients: Incorporate the cooked rice, halved cherry tomatoes, crushed tomatoes, chopped basil, oregano, salt, and pepper into the skillet. If desired, add the cooked sausage bits for an extra flavor boost. Allow the mixture to simmer for about 5 minutes, ensuring everything is heated through.

            Cheese it Up: Stir half of the shredded mozzarella and half of the Parmesan into the mixture until they melt and blend seamlessly.

              Stuff the Peppers: With a spoon, thoughtfully fill each bell pepper with the flavorful meat and rice combination, pressing it down gently to pack it in. Sprinkle the remaining mozzarella and Parmesan cheese on top of each stuffed pepper.

                Bake: Add a small amount of water to the bottom of the baking dish to create steam, then cover the dish securely with aluminum foil. Bake in the preheated oven for 25–30 minutes. After this time, remove the foil and continue baking for an additional 10–15 minutes, until the cheese is bubbly and golden, and the peppers are tender.

                  Serve: Once cooked, remove the peppers from the oven and allow them to cool slightly for a few minutes. Drizzle with balsamic glaze, if desired, and garnish with freshly chopped basil leaves just before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings

                      - Serving Suggestions: Serve these vibrant stuffed peppers with a side salad or crusty bread to soak up the delightful juices. Enjoy!