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Serve warm with rice, couscous, or crusty bread. These peppers also make great leftovers—store them in an airtight container in the fridge for up to 3 days and reheat in the oven or microwave.
Variations:
Add cooked quinoa or rice to the filling for extra texture.
Spice it up with chili flakes or smoked paprika.
Replace feta with ricotta or cottage cheese for a milder taste.
FAQ:
Q: Can I prepare this in advance?
A: Yes, assemble the peppers a day ahead, refrigerate, and bake just before serving.
Q: Can I freeze stuffed peppers?
A: Absolutely. Freeze after baking and reheat in the oven for best texture.
Q: Which cheese works best?
A: Feta adds tang, while mozzarella or cheddar gives you that melty finish—use a mix for balance.
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