Cheesy Stuffed Pointed Peppers (Print Version)

# Ingredients:

→ Main ingredients

01 - 4 pointed sweet peppers (Cubanelle or Italian frying peppers)
02 - 5.3 oz (150g) feta cheese
03 - 7 oz (200g) cream cheese, softened
04 - 7 oz (200g) shredded cheese blend (such as cheddar and mozzarella)
05 - 4.5 oz (125g) fresh mozzarella
06 - 3 oz (80g) freshly grated Parmesan cheese

→ Herbs and seasonings

07 - 2 green onions (scallions)
08 - 2 garlic cloves, minced
09 - 1 bunch fresh parsley, chopped
10 - Salt and freshly ground black pepper to taste

→ Sauce and side

11 - 2 cups (500g) tomato sauce or marinara
12 - 1 cup uncooked basmati rice

# Instructions:

01 - Preheat your oven to 400°F (200°C). Cut the pointed sweet peppers in half lengthwise and carefully remove the seeds and membranes, keeping the stems intact for presentation. Slice the green onions into thin rings, mince the garlic, and finely chop the parsley. Tear or cut the mozzarella into small pieces.
02 - In a medium bowl, crumble the feta cheese with a fork. Add the softened cream cheese, grated Parmesan, 3/4 of the shredded cheese (reserving some for topping), torn mozzarella, sliced green onions, minced garlic, and most of the chopped parsley (save some for garnish). Season with salt and pepper to taste. Mix everything together until well combined but still somewhat chunky.
03 - Pour the tomato sauce into the bottom of a baking dish large enough to hold all the pepper halves. Generously fill each pepper half with the cheese mixture, mounding it slightly. Arrange the stuffed peppers in the baking dish, nestling them into the tomato sauce. Sprinkle the remaining shredded cheese over the tops of the peppers.
04 - Bake in the preheated oven for 20 minutes, or until the peppers are tender and the cheese topping is golden and bubbly. While the peppers are baking, cook the basmati rice according to package instructions. Serve the stuffed peppers hot from the oven on a bed of rice, spooning some of the tomato sauce from the baking dish over each portion. Garnish with the reserved chopped parsley.

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