A delightful twist on classic Mediterranean flavors, these stuffed bell peppers are a feast for the senses.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking from the start.
Cut the tops off the bell peppers and remove the seeds and membranes.
Save the tops for garnish or chop them to include in the filling.
In a mixing bowl, combine the chopped tomatoes, diced onion, parsley, mint, olive oil, black pepper, mozzarella, capers, olives, and breadcrumbs.
Mix gently to avoid mashing the ingredients.
Stuff each bell pepper with the prepared filling and place them upright in an ovenproof dish.
Pack the filling tightly to ensure even cooking.
Pour the white wine into the dish around the peppers.
The wine adds moisture and enhances the flavor.
Bake in the preheated oven for 30-40 minutes, until the peppers are tender and the tops are golden brown.
Check halfway through to ensure the tops don't over-brown.
Serve the stuffed peppers warm, garnished with extra parsley if desired.
Pair with a side salad or crusty bread for a complete meal.
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