Vegetarian Stuffed Peppers With Cheese Recipe

About this recipe

A hearty and satisfying dinner option, these vegetarian stuffed peppers are filled with a flavorful rice and cheese mixture, then baked to perfection with a gooey mozzarella topping.

Ingredients

• 1kg 1kg Green Pepper
• 125G Daylesford Organic Brandy Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 190G Sundried Tomato Paste, 190G
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Forest Whole Foods Organic White Quinoa
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Cut the tops off 4 green peppers and remove the seeds. Parboil the peppers in boiling water for 5 minutes, then drain and set aside to cool.
2. 2. In a large pan, melt 4 tablespoons of butter over medium heat. Add 1 finely chopped onion and sauté until softened and translucent, about 5 minutes.
3. 3. Stir in 3 tablespoons of tomato paste and cook for 2 minutes to enhance the flavor.
4. 4. Add 2 cups of cooked quinoa to the pan and mix well to combine with the onion and tomato paste mixture. Season with salt to taste.
5. 5. Remove the pan from heat and stir in 1/2 cup of grated Parmesan cheese until evenly distributed.
6. 6. Fill each parboiled green pepper with the rice mixture, pressing it down gently to pack it in.
7. 7. Place the stuffed peppers in a baking dish. Top each pepper with a slice of mozzarella cheese and a small dot of butter.
8. 8. Bake in a preheated oven at 350°F (175°C) for 10 minutes, or until the cheese is melted and bubbly.
9. 9. Remove from the oven and let cool slightly before serving. Enjoy your vegetarian stuffed peppers!