Go Back

Roasted Stuffed Peppers with Spicy Filling

This dish features bell peppers roasted until blistered and caramelized, unlocking a sweet, smoky flavor. Filled with a savory mixture of grains, cheese, and spices, these peppers develop a tender yet slightly crispy exterior, with a hot, flavorful filling inside that balances smoky depth and bright spice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers (red or yellow) preferably organic for best flavor
  • 1 cup cooked grains quinoa or brown rice recommended
  • 1/2 cup shredded cheese cheddar or mozzarella
  • 1 teaspoon smoked paprika adds smoky depth
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 2 tablespoons olive oil for roasting and mixing
  • 2 tablespoons chopped fresh herbs parsley or cilantro
  • to taste salt and pepper adjust seasoning as needed

Equipment

  • Baking Dish
  • Mixing Bowl
  • Spoon or spatula
  • Aluminum foil
  • Oven thermometer

Method
 

  1. Preheat your oven to 200°C (400°F). Slice the tops off each bell pepper and carefully scoop out the seeds and membranes, creating a hollow cavity. Arrange them cut-side up in a baking dish.
  2. Mix the cooked grains with shredded cheese, smoked paprika, cayenne (if using), chopped herbs, and a drizzle of olive oil in a bowl. Season with salt and pepper, then stir until well combined.
  3. Spoon the flavorful grain mixture into each hollowed-out pepper, pressing gently to fill them evenly and pack the filling in nicely.
  4. Drizzle a little olive oil over the stuffed peppers and cover the baking dish tightly with aluminum foil. Place in the oven and roast for 35-40 minutes, until the peppers are tender and the skins are blistered and caramelized.
  5. Remove the foil and increase the oven temperature to 220°C (430°F). Bake uncovered for an additional 10 minutes, allowing the tops to become crispy and the cheese to bubbly and golden.
  6. Take the peppers out of the oven and let them rest for 5 minutes. This helps the filling settle and makes them easier to serve. Garnish with extra herbs if desired, and enjoy the smoky, spicy flavors in every bite.

Notes

For added flavor, top with a squeeze of lemon or a dollop of sour cream before serving. You can also prepare the filling ahead of time and refrigerate overnight, then stuff and bake when ready.