Sweet Peppers Recipe
Make Sweet Peppers Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Peppers & Filling
Topping & Finish
Method
Peppers & Filling
- 1
Prep peppers
Preheat oven to 375°F (190°C). Wash the sweet bell peppers and slice off the tops (reserve tops if you like as lids). Remove seeds and white membranes. If needed, trim a thin slice off the bottom so each pepper stands upright, taking care not to create a hole.
- 2
Cook aromatics and meat (if using)
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant. If using ground turkey or beef, add it now, breaking it up with a spoon; cook 6–8 minutes until no longer pink and any liquid has evaporated. Season with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano.
- 3
Combine filling
Lower heat to medium-low. Add the drained diced tomatoes, cooked rice, thawed corn, and chopped parsley to the skillet. Stir to combine and heat through 2–3 minutes. Taste and adjust seasoning with the remaining 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 3/4 cup of the shredded cheese, reserving the rest for topping.
- 4
Stuff peppers
Spoon the filling into each prepared pepper, packing gently but not overstuffing. Arrange stuffed peppers upright in a baking dish large enough to hold them snugly.
Topping & Finish
- 5
Top and bake
Spoon about 1 cup tomato sauce evenly over and around the peppers in the baking dish (roughly 2–3 tbsp per pepper, reserving some to serve if you like). Sprinkle the remaining 1/4 cup shredded cheese over the tops of the peppers, then grate 1 tbsp Parmesan over all and drizzle 1 tsp olive oil across the peppers.
- 6
- 7
