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Messy, Colorful Stuffed Peppers

These vibrant peppers are roasted until tender and bursting with gooey cheese, creating a messy yet satisfying dish full of flavor and personality. The process involves roasting, stuffing with cheese and herbs, and baking until bubbly and golden, resulting in a colorful, imperfect masterpiece that's as comforting as it is visually striking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably firm and brightly colored
  • 1 cup shredded mozzarella melty and gooey
  • ½ cup grated sharp cheddar adds a tangy flavor and golden crust
  • 2 cloves garlic minced for aroma and punch
  • 2 tablespoons chopped fresh parsley brightens the flavor
  • 1 tablespoon olive oil for roasting and drizzling
  • to taste salt and pepper seasoning to enhance flavor
  • ¼ cup breadcrumbs for topping and crunch

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Spoon or spatula
  • Knife
  • Paring knife or small spoon

Method
 

  1. Preheat your oven to 200°C (400°F). Slice the tops off each bell pepper and carefully remove seeds and membranes with a paring knife or small spoon. Place the peppers cut-side up on a parchment-lined baking sheet.
  2. In a mixing bowl, combine the shredded mozzarella, grated cheddar, minced garlic, and chopped parsley. Mix until evenly blended—you'll smell the garlic and see the herbs brightening the cheesy mixture.
  3. Drizzle the cut peppers with olive oil, then sprinkle with a little salt and pepper. Roast them in the oven for about 15 minutes until they start to soften and blister around the edges—this helps make stuffing easier and adds flavor.
  4. Remove the peppers from the oven and carefully stuff each with the cheese mixture, pressing lightly to pack it in. If you'd like, add cooked sausage or grains at this stage for extra heartiness—just layer it inside before topping with cheese.
  5. Top each stuffed pepper with a sprinkle of breadcrumbs and a little more cheese if desired. This creates a crispy, golden crust when baked again.
  6. Return the peppers to the oven and bake for another 10-12 minutes until the cheese is bubbling and golden brown, and the peppers are soft and slightly charred around the edges—listen for the gentle bubbling and smell the cheesy aroma filling your kitchen.
  7. Remove the peppers from the oven and let them rest for about 5 minutes. This allows the cheese to set slightly, making them easier to serve without too much mess.
  8. Garnish with extra chopped parsley if desired, then serve the peppers whole or halved for easy eating. The cheese will be gooey and melty, with a crispy topping and tender peppers—perfect for messy, flavorful bites.

Notes

For extra flavor, try adding a dash of smoked paprika or cumin to the cheese mixture. Pre-roasting peppers makes stuffing and baking less messy, and finishing with a quick broil boosts that crispy cheese crust.