Harvest Bounty Fontina & Herb Stuffed Bell Peppers
Dive into a medley of flavors with these savory stuffed bell peppers, which bring together the creamy richness of Fontina cheese and a fragrant blend of fresh herbs. This delightful dish combines vibrant vegetables with a luscious, cheesy filling that is both satisfying and comforting. It is perfect for a cozy dinner or to impress guests at your next gathering.
**Ingredients:**
– 4 large **bell peppers** (red, yellow, or orange)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked quinoa or rice
– 1 cup **Fontina** cheese, grated
– 1/2 cup diced tomatoes
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup fresh parsley, chopped
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional, for topping)
**Instructions:**
1. **Preheat your oven** to 375°F (190°C).
2. **Prepare the bell peppers** by cutting them in half lengthwise, removing the seeds and membranes. Set them aside on a baking sheet.
3. **In a skillet,** heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
4. **Add the cooked quinoa or rice,** diced tomatoes, Fontina cheese, basil, parsley, oregano, salt, and pepper to the skillet. Stir the mixture until everything is well combined and the cheese begins to melt.
5. **Stuff each bell pepper half** with the quinoa-cheese-herb mixture, pressing down gently to pack the filling.
6. **If desired, sprinkle** the tops with grated Parmesan cheese for added flavor and texture.
7. **Bake in the preheated oven** for 25-30 minutes, or until the peppers are tender and the tops are slightly golden and bubbly.
8. **Remove from the oven** and allow to cool slightly before serving. Enjoy these herby, cheesy stuffed bell peppers warm as a delicious and filling main dish or side.
This Harvest Bounty Fontina & Herb Stuffed Bell Peppers dish harmoniously brings together the best of fresh herbs and indulgent cheese, beautifully embedded in vibrant bell peppers for a mouthwatering experience.
The source of the article is from the blog publicsectortravel.org.uk