Looking for a delicious, satisfying summer meal? These cheese-stuffed peppers are easy to make, quick to prepare, and packed with flavor. With bell peppers at their peak this season, stuffing them with a creamy cheese filling and serving them with a crisp salad will make for a memorable meal.
Ingredients:
- 6-8 medium bell peppers
- 12 oz soft cheese (like ricotta, cream cheese, or a mild goat cheese)
- 2 large eggs
- 1 tablespoon semolina (or use breadcrumbs as a substitute)
- Salt and black pepper to taste
- 3-4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill (optional)
- 1 large ripe tomato, chopped
Instructions:
- In a bowl, mash the cheese, then add the eggs, semolina, salt, pepper, chopped parsley, dill (if using), and minced garlic. Stir well until everything is combined into a smooth mixture.
- Cut off the tops of the peppers, remove the seeds, and rinse them. Stuff each pepper with the cheese mixture, packing it tightly.
- Drizzle the stuffed peppers with olive oil, then place them in a preheated oven at 450°F (220°C). Bake for 40-50 minutes, or until the peppers are tender and golden on top.
