Argentinian Vegetarian Chimichurri Stuffed Peppers – A Sensory Fiesta!
This recipe for vegetarian chimichurri stuffed peppers combines the flavors of traditional Argentine cuisine with a healthy and delicious twist. Bake these vibrant, mouthwatering bell peppers filled with fresh chimichurri sauce and creamy queso fresco cheese for an unforgettable sensory experience.
Allergens
Dairy (cheese)
Ingredients
- 6 large bell peppers (assorted colors)
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1 small red onion, finely diced
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1 tsp oregano, dried
- 1/2 tsp cumin, ground
- Salt and pepper, to taste
- 1 cup queso fresco or feta cheese, crumbled
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the peppers and remove seeds.
- In a medium bowl, mix together parsley, cilantro, garlic, red onion, olive oil, red wine vinegar, oregano, cumin, salt, and pepper to make the chimichurri sauce.
- Stuff each pepper with a generous amount of chimichurri sauce, pressing down gently.
- Top each pepper with an even layer of crumbled queso fresco or feta cheese.
- Place peppers on a baking sheet and bake for 20 25 minutes, until the peppers are tender.
- Remove from oven and let cool slightly before serving.
Chef’s Insight
Don't be afraid to get creative with the types of cheeses and herbs used in this recipe for a unique twist on classic chimichurri stuffed peppers.
Notes
These stuffed peppers make a great party appetizer or can be served alongside a main dish for a complete vegetarian meal.