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The filling is the heart of the Stuffed Neapolitan Cake Peppers, and achieving a cohesive mixture is essential for a balanced flavor and texture. Here’s how to create the perfect filling:

Stuffed Neapolitan Cake Peppers

Discover the delicious world of Stuffed Neapolitan Cake Peppers, where classic stuffed peppers meet irresistible pizza flavors. This recipe showcases vibrant bell peppers filled with a nutritious blend of grains, savory cheeses, and aromatic herbs. Perfect for a healthy meal or impressive dinner party dish, these colorful peppers are not only packed with nutrients but also easy to prepare. Elevate your culinary skills with this fun, flavorful fusion that everyone will love!
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Ingredients
  

4 large bell peppers (choose a mix of red, yellow, and green for vibrant colors)

1 cup cooked quinoa or rice (your choice)

1 cup diced tomatoes (fresh or canned will work)

1/2 cup finely chopped red onion

1/2 cup shredded mozzarella cheese

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons olive oil (plus more for drizzling)

Fresh basil leaves for garnish (optional, but recommended)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking your stuffed peppers.

    Prepare the Peppers: Carefully slice the tops off the bell peppers and scoop out the seeds and membranes. Lightly drizzle olive oil inside each pepper to enhance flavor and prevent sticking. Stand the peppers upright in a sturdy baking dish, ensuring they won’t topple over.

      Make the Filling: In a large mixing bowl, blend together the cooked quinoa or rice with the diced tomatoes, chopped red onion, shredded mozzarella, ricotta, grated Parmesan, dried basil, oregano, garlic powder, and a pinch of salt and pepper. Stir thoroughly until all ingredients are evenly mixed to create a cohesive filling.

        Stuff the Peppers: With a spoon, fill each pepper generously with the prepared mixture. Pack the filling tightly to ensure it holds well during baking, allowing for a little overfilling for a rustic presentation.

          Bake the Peppers: Drizzle the tops of the stuffed peppers with the remaining olive oil for extra flavor. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes, or until the tops are beautifully golden and the peppers are tender when pierced.

            Garnish and Serve: Once the peppers are baked, take them out of the oven and let them cool for a few minutes. If desired, garnish with fresh basil leaves to add a pop of color and freshness before serving warm.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4

                Presentation Tips: For an extra touch, serve the stuffed peppers on a colorful platter, drizzled with a little olive oil and a sprinkle of fresh herbs for a beautiful presentation that elevates the dish.