• 2 tbsp Iberia Organic Extra Virgin Olive Oil
• 2 tsp Iberia Minced Garlic
• 2 cups Iberia Yellow Rice, prepared
• ½ cup Iberia Spanish Olives, sliced
• ½ tsp Iberia Dried Oregano
• 4 large bell peppers, tops cut off and seeds removed
• Salt and black pepper, to taste
• ½ cup shredded mozzarella
• Fresh parsley or cilantro, for garnish

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1. Prep the Peppers
Lightly 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.

2. Prepare the Filling
Heat 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.

3. Stuff the Peppers
Spoon the rice mixture evenly into each bell pepper, pressing gently to fill. Top with shredded mozzarella if using.

4. Air Fry
Preheat 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.

5. Serve
Drizzle lightly with olive oil and garnish with fresh parsley or cilantro. Serve warm.