Latin / Iberian · serves 4 · about 48 minutes
From the Iberia kitchen — dinner, lunch, built around what Gustavo keeps on the shelf.
Ingredients
- 2 tbsp Iberia Organic Extra Virgin Olive Oil
- 2 tsp Iberia Minced Garlic
- 2 cups Iberia Yellow Rice, prepared
- to taste ½ cup Iberia Spanish Olives, sliced
- 4 large bell peppers, tops cut off and seeds removed
- to taste Salt and black pepper, to taste
- to taste ½ cup shredded mozzarella
- to taste Fresh parsley or cilantro, for garnish
Method
- Prep the PeppersLightly brush the outside of the bell peppers with Iberia Organic Extra Virgin Olive Oil. Trim the bottoms slightly if needed so they sit flat without cutting through.
- Prepare the FillingHeat Iberia Organic Extra Virgin Olive Oil in a skillet over medium heat. Add Iberia Minced Garlic and sauté briefly until fragrant.
- Stir in the prepared Iberia Yellow Rice, Iberia Spanish Olives, and Iberia Dried Oregano. Season with salt and black pepper and cook briefly to warm and combine the flavors.
- Stuff the PeppersSpoon the rice mixture evenly into each bell pepper, pressing gently to fill. Top with shredded mozzarella if using.
- Air FryPreheat the air fryer to 350°F. Place the stuffed peppers in the basket without overcrowding. Cook until the peppers are tender and lightly charred. Allow the cheese to melt and lightly brown if using.
- ServeDrizzle lightly with olive oil and garnish with fresh parsley or cilantro. Serve warm.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.