Rinse the green bell peppers under cold water. Cut each pepper in half lengthwise and remove the stem, seeds, and white membranes. If desired, cut each half into 3–4 strips for quicker cooking or leave as halves for stuffing or roasting.

Pat dry

Use paper towels to dry the pepper pieces thoroughly so they brown rather than steam when cooked.

Cook aromatics and tomatoes

Heat a large skillet over medium heat. Add the extra-virgin olive oil and let it warm for 30 seconds.

Add the finely chopped onion and cook, stirring occasionally, until translucent and beginning to soften, about 5–6 minutes.

Stir in the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Add the ground cumin and smoked paprika, stirring for 20–30 seconds to bloom the spices.

Add the diced tomatoes, salt, black pepper, and the optional sugar. Stir, bring to a gentle simmer, and cook until the tomatoes soften and the mixture thickens slightly, about 8–10 minutes.

Combine peppers with sauce

Nestle the prepared green pepper pieces into the tomato mixture in a single layer if possible. If using strips, stir gently to coat. Cover the skillet, reduce heat to low, and cook until the peppers are tender but still retain some bite, about 8–10 minutes for strips, or 12–15 minutes for larger halves.

Check for seasoning and adjust with additional salt or pepper if needed. Stir in the lemon juice and chopped fresh parsley to brighten the flavors.

Serve

Transfer the cooked green peppers and tomato sauce to a serving platter or serve directly from the skillet.

If using, sprinkle crumbled feta or goat cheese over the top and serve with toasted baguette slices or over steamed rice. Serve warm.