📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for perfectly cooked peppers.
2. Halve the bell peppers lengthwise and remove the seeds and membranes. Make sure to get all the seeds out—trust me, you'll thank me later!
3. In a large bowl, combine the ground meat (or vegetarian substitute), cooked rice, chopped onion, garlic, and breadcrumbs. Season generously with salt, pepper, oregano, and parsley. Mix well to combine.
4. Spoon the meat mixture evenly into the halved bell peppers, mounding it slightly. Don't overfill—leave a little space at the top.
5. In a 9x13 inch baking dish, arrange the stuffed peppers. This will help with even cooking.
6. Pour about 1/2 cup of water into the bottom of the dish. This creates steam in the oven, which helps cook the peppers and keeps them moist.
7. Bake the stuffed peppers for approximately 30-40 minutes, or until the peppers are tender and the filling is heated through. Cooking time might depend on the size of your peppers.
8. While the peppers are baking, let’s make the romesco sauce! In a food processor or blender, combine the roasted red peppers, almonds, garlic, bread crumbs, smoked paprika, sherry vinegar, and olive oil. Blend until smooth. If you like it extra smooth, add a little more olive oil. Taste and adjust seasoning as needed.
9. Once the peppers are cooked, carefully remove them from the oven and let them rest for a few minutes. Drizzle generously with the romesco sauce. I like to get creative here—a swirl, a dollop—whatever floats your boat!
10. Garnish with fresh parsley or cilantro and serve immediately. Mmm, so good!