Time
40 min
Serving
6 persons
Calories
0
Ingredients
- bell peppers (any color): 4 piece
- Adygei cheese, crumbled: 0 g
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- olive oil: 1 Tbsp
- oregano: 1 tsp (dried)
- basil: 1 tsp (dried)
- salt and pepper: (to taste)
- Parmesan cheese (optional, for topping): (grated)
Metric Conversion
Stages of cooking
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Preheat your oven to 375°F (190°C).
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Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers thoroughly under cold running water.
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In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent and slightly golden.
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In a bowl, combine the crumbled Adygei cheese, sautéed onion and garlic mixture, dried oregano, dried basil, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
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Stuff each pepper with the Adygei cheese mixture, making sure to fill them to the top. If desired, sprinkle a little grated Parmesan cheese on top of each pepper.
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Place the stuffed peppers in a baking dish, arranging them upright. You can also use a muffin tin for added stability.
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Bake in the preheated oven for approximately 25-30 minutes, or until the peppers have softened and the cheese is golden and bubbly.
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Once cooked, remove the stuffed peppers from the oven and allow them to cool for a few minutes before serving.
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Serve the Adygei Cheese Stuffed Peppers warm as an appetizer, side dish, or a light meal. Enjoy the mouthwatering combination of creamy Adygei cheese and the sweetness of the roasted peppers!
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Note: You can also experiment with adding other ingredients like diced tomatoes, fresh herbs, or cooked ground meat to the Adygei cheese mixture for additional flavor variations.
