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Herb-Infused Stuffed Peppers with Edible Flowers

This dish features bell peppers filled with a flavorful mixture of fresh herbs, edible flowers, grains or vegetables, and spices, then baked until tender and aromatic. The peppers develop a slightly blistered surface with a vibrant, rustic appearance, highlighting their colorful skins and fragrant stuffing mixture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers mixed colors preferred
  • 1 cup cooked quinoa or rice for the filling
  • 1/4 cup chopped fresh basil plus extra for garnish
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons lavender buds dried or fresh
  • 1/2 cup edible flowers such as nasturtiums or violets
  • 1 cup vegetable or vegan cheese optional, for richness
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • baking dish
  • Mixing bowl
  • Knife
  • Cutting board
  • Spoon
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Slice the tops off the peppers and carefully remove the seeds and membranes, creating a hollow cavity in each. Place the peppers cut side up in a baking dish.
  2. In a mixing bowl, combine cooked quinoa or rice with chopped basil, thyme, minced garlic, edible flowers, olive oil, salt, and pepper. Stir until the mixture is evenly seasoned and fragrant.
  3. Gently fold in the cheese if using, adding a creamy texture to the stuffing. Adjust seasoning as needed.
  4. Spoon the herb mixture into each hollowed pepper, pressing gently to fill completely and mound slightly at the top.
  5. Drizzle a little more olive oil over the stuffed peppers and sprinkle with extra herbs if desired. Cover the dish with foil for even roasting.
  6. Bake in the preheated oven for about 30 minutes, or until the peppers are tender and the edges start to blister slightly. Remove the foil in the last 5 minutes to allow the tops to brown.
  7. Transfer the baked peppers to a serving platter, letting them cool slightly so they hold their shape. Garnish with additional fresh herbs and edible flowers for color and fragrance.
  8. Serve warm, allowing the flavors of fresh herbs and roasted peppers to shine through. Enjoy the visual beauty and aromatic scent of this garden-inspired dish.

Notes

For a more intense herbal flavor, let the filling sit for 15 minutes before stuffing. Feel free to experiment with different edible flowers and herbs depending on the season.