These panko-stuffed bell peppers are a vibrant and flavorful dish that takes classic stuffed peppers to a new level. Filled with a savory mixture of panko breadcrumbs, vegetables, and spices, these peppers are baked until tender and golden on top. Perfect as a main course or side dish, panko-stuffed bell peppers are not only visually appealing but also incredibly satisfying, making them a great option for family dinners or gatherings!
Ingredients:
• 4 large bell peppers (any color)
• 1 cup cooked rice (white, brown, or quinoa)
• 1 cup panko breadcrumbs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons olive oil
• Fresh herbs for garnish (such as parsley or basil)
Instructions:
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed peppers upright in the prepared baking dish.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
4. In a mixing bowl, combine the cooked rice, panko breadcrumbs, sautéed onion and garlic, diced tomatoes, Italian seasoning, smoked paprika, salt, and pepper. Mix well to combine.
5. Stuff each bell pepper with the panko mixture, pressing down gently to pack it in. If using, sprinkle the tops with grated Parmesan cheese.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are golden brown.
7. Remove from the oven and let cool slightly. Garnish with fresh herbs before serving.
8. Enjoy these delicious panko-stuffed bell peppers as a wholesome and colorful addition to your meal that is sure to delight everyone!
Aprile's Kitchen 