Time
45 min
Serving
6 persons
Calories
0
Ingredients
- bell peppers (any color): 4 piece
- Adygei cheese, crumbled: 0 g
- olive oil: 2 Tbsp
- onion: 1 piece (chopped)
- garlic clove: 1 piece (minced)
- oregano: 1 tsp (dried)
- basil: 1 tsp (dried)
- salt and pepper: (to taste)
- parsley, chopped (for garnish): 2 Tbsp (fresh)
Metric Conversion
Stages of cooking
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Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper.
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Cut the bell peppers in half lengthwise, removing the seeds and membranes. Place them cut-side up in the prepared baking dish.
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In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent and aromatic.
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Add the crumbled Adygei cheese to the skillet and stir to combine with the onion and garlic. Cook for about 2-3 minutes until the cheese begins to melt.
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Sprinkle the mixture with dried oregano, dried basil, salt, and pepper. Stir well to evenly distribute the flavors, then remove from heat.
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Spoon the cheese mixture into each bell pepper half until filled. Press the mixture down gently with the back of the spoon, ensuring each pepper is well-stuffed.
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Place the baking dish in the preheated oven and bake for approximately 25-30 minutes, or until the bell peppers are tender and slightly charred around the edges.
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Once cooked, remove from the oven and allow the stuffed bell peppers to cool for a few minutes.
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Garnish with freshly chopped parsley and serve warm as an appetizer or a side dish. Enjoy!
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Note: Feel free to experiment with additional ingredients such as diced tomatoes, cooked quinoa, or chopped olives to further customize this recipe to your liking.
