Green Peppers Recipe

Cut and clean

Preheat the oven to 375°F (190°C). Wash the green bell peppers. Slice the tops off each pepper and remove seeds and membranes. Reserve the tops if desired for presentation, or discard. Trim a small slice from the bottom if needed so each pepper sits upright.

Lightly rub the outside and inside of each pepper with 1 tablespoon of olive oil and a pinch of salt to season the cavity.

Sauté aromatics and meat

Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef (or turkey) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain any excess fat if necessary.

Combine filling ingredients

Stir in the cooked rice, drained diced tomatoes, tomato paste, Worcestershire sauce, dried oregano, salt, and black pepper. Cook 2–3 minutes to blend flavors. Taste and adjust seasoning. Remove from heat and stir in 1/2 cup of the shredded cheddar cheese if using; reserve the remaining cheese for topping.

Place the cleaned peppers upright in a shallow baking dish large enough to hold them snugly. Spoon the filling into each pepper, pressing down gently to pack. Fill to just below the rim.

Whisk together the chicken or vegetable broth, tomato sauce, and brown sugar. Pour the braising liquid into the baking dish around the peppers (not over the filling) so it comes about 1/4–1/2 inch up the sides of the peppers.

Cover the dish tightly with foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle the remaining 1/2 cup cheddar cheese on top of the peppers, and bake uncovered another 10–15 minutes until peppers are tender and cheese is melted and lightly browned.

Remove from oven and let rest 5 minutes. Spoon some of the pan sauce around the peppers onto plates. Garnish with chopped fresh parsley and serve warm.