When it comes to comfort food, nothing quite hits the spot like a warm, cheesy dish. One of my family’s all-time favorites is Cheese-Stuffed Sweet Peppers with a rich tomato sauce. I remember the first time I made this dish. It was a chilly autumn evening, and I wanted to prepare something that felt like a cozy hug in a bowl. I stumbled upon some vibrant mini bell peppers at the farmer’s market and couldn’t resist bringing them home. Their bright colors immediately caught my eye, and I knew they would be perfect for stuffing with a cheesy mixture, much like the Italian recipes I grew up enjoying.
As I prepared the dish, my kitchen filled with the irresistible aroma of onions and garlic sautéing in olive oil, a scent that’s always been a beacon of deliciousness in our home. My kids would peek their heads into the kitchen, noses twitching, eagerly asking when dinner would be ready. There’s something incredibly comforting about these Cheese-Stuffed Sweet Peppers. They’re like little parcels of joy, bursting with creamy, cheesy goodness, all nestled in a hearty tomato sauce that takes me back to Sunday dinners with my grandparents.
Cooking this dish has become a weekend tradition now, one that brings the whole family together. We love experimenting with different cheeses and sometimes even swapping out the turkey for another protein, but the basic recipe remains our favorite. It’s an easy recipe with a big payoff, making it perfect for both a casual family meal or a small dinner gathering. So, give this recipe a try, and maybe it’ll become a cherished tradition for your family, too. Let’s dive into how to make these delightful Cheese-Stuffed Sweet Peppers!
How to Make Cheese Stuffed Sweet Peppers with Sauce
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Ingredients:
- 1 bag mini bell peppers
- 1 teaspoon olive oil
- 1/2 medium sweet onion, chopped
- 5 cloves garlic, minced
- 2 pounds ground white turkey
- 2 cans diced tomatoes with oregano, basil, and garlic, no salt added (15 oz each)
- 4 ounces tomato paste, no salt added
- 2 cups diced fresh tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon Mrs. Dash Garlic and Herb seasoning
- 1 teaspoon granulated onion
- 1 teaspoon cracked black pepper
- 1 tablespoon white sugar
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 16 ounces light ricotta and/or Greek yogurt
- 8 ounces provolone cheese
- 6 ounces Asiago or Parmesan cheese
- 1 large egg
Directions:
- Heat a large pot over medium heat and drizzle in the olive oil. Add chopped onions and minced garlic, sautéing until they’re soft and fragrant.
- Add the ground turkey to the pot, cooking until it’s almost fully browned.
- Stir in the canned diced tomatoes, tomato paste, fresh diced tomatoes, Italian seasoning, dried basil, garlic & herb seasoning, granulated onion, black pepper, sugar, and lemon juice. Let this sauce simmer gently for 30 to 40 minutes. Season with additional salt and pepper to taste.
- In the meantime, combine provolone cheese, Parmesan cheese, ricotta or Greek yogurt, and the egg in a bowl until smooth and well-mixed.
- Prepare the mini bell peppers by trimming off their tops and removing any seeds.
- Fill each pepper with the cheese mixture, using a spoon to pack it in tightly.
- Spread a layer of your simmered sauce at the bottom of a 9×13-inch baking dish. Arrange the stuffed peppers on this sauce layer.
- Pour the remaining sauce over the peppers, ensuring they are well-covered.
- Bake in a preheated oven at 375°F (190°C) for 1 hour. During the last 5 minutes of baking, sprinkle the shredded mozzarella over the top, allowing it to melt.
Flexible Ingredient Options for Every Cook
Try swapping the ground turkey for ground chicken or beef if you prefer. For the cheese, feel free to use a mix of whatever you have on hand, like cheddar or gouda. If you don’t have mini bell peppers, larger peppers cut in half lengthwise work, too.
Preserving Cheese Stuffed Sweet Peppers for Later Enjoyment
To store these delicious peppers, place them in an airtight container in the refrigerator, where they will keep for up to 3 days. For longer storage, freeze them individually, and reheat in an oven at 350°F (175°C) until warmed through.
Side Dishes to Complete Your Meal
These peppers pair beautifully with a fresh green salad or steamed vegetables on the side. Garlic bread is a great addition to soak up the extra sauce. For drinks, a crisp white wine or a light red like Pinot Noir complements the flavors nicely.
Mastering the Art of Cheese Stuffed Sweet Peppers
For a smooth filling, ensure your cheeses and yogurt or ricotta are at room temperature before mixing. If you’re in a rush, use pre-made tomato sauce to save time. Taste the sauce as it simmers, adjusting seasoning to your liking.
Seasonal Twists for Cheese Stuffed Sweet Peppers
In the summer, add fresh herbs like basil or parsley for a brighter flavor. During the fall, incorporate seasonal squash or zucchini into the filling. In winter, hearty greens like spinach or kale make a nutritious addition.
FAQs:
Can I prepare the stuffed peppers in advance?
Absolutely! You can prepare the stuffed peppers up to the baking step, then cover and refrigerate them for up to one day. When you’re ready to bake, simply pop them in the oven and adjust the cooking time slightly if they’re cold from the fridge.
What type of ground meat can I use?
Feel free to use any ground meat you prefer, such as beef, chicken, or even a meatless option like lentils or tofu for a vegetarian twist. Each will offer a unique flavor and texture, keeping the dish exciting and versatile.
Can I freeze the cheese-stuffed sweet peppers?
Yes, these peppers freeze well. Allow them to cool completely before transferring to a freezer-safe container. They can be frozen for up to three months. Thaw in the refrigerator overnight and reheat in the oven to maintain their texture and flavor.
How can I make this dish spicier?
To add a kick, you can include crushed red pepper flakes or a dash of hot sauce in the sauce mixture. Alternatively, choose spicy cheese varieties or add chopped jalapeños to the filling for an extra layer of heat.
What’s the best way to ensure the peppers are evenly cooked?
To ensure even cooking, try to select peppers of similar size and pack them snugly in the baking dish. You might also rotate the dish halfway through baking to promote consistent heat distribution. This ensures every pepper becomes perfectly tender.
Is there a dairy-free option for this recipe?
Absolutely! For a dairy-free version, use plant-based cheeses and yogurt. Brands like Daiya or Kite Hill offer great alternatives. Adjust the seasoning if needed to ensure the filling remains flavorful and satisfying without the traditional dairy components.
Cheese Stuffed Sweet Peppers with Sauce
Ingredients
- 1 bag mini bell peppers
- 1 teaspoon olive oil
- 1/2 medium sweet onion chopped
- 5 cloves garlic minced
- 2 pounds ground white turkey
- 2 cans diced tomatoes with oregano, basil, and garlic, no salt added (15 oz each)
- 4 ounces tomato paste no salt added
- 2 cups diced fresh tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon Mrs. Dash Garlic and Herb seasoning
- 1 teaspoon granulated onion
- 1 teaspoon cracked black pepper
- 1 tablespoon white sugar
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 16 ounces light ricotta and/or Greek yogurt
- 8 ounces provolone cheese
- 6 ounces Asiago or Parmesan cheese
- 1 large egg
Instructions
- Begin by heating a soup pot over medium heat, then add the olive oil. Incorporate the chopped onion and minced garlic, sautéing until they are tender.
For Turkey Filling:
- Add the ground turkey to the pot, cooking it until it is just about fully cooked through.
- Incorporate the canned tomatoes, tomato paste, fresh diced tomatoes, Italian seasoning, dried basil, Mrs. Dash seasoning, granulated onion, black pepper, sugar, and lemon juice. Allow this mixture to simmer gently for 30 to 40 minutes, tasting to adjust seasoning with salt and pepper as needed.
For Stuffing:
- In a separate bowl, combine the provolone, Parmesan, ricotta, and egg until well-mixed.
- Prepare the mini bell peppers by cutting off their tops and removing the seeds.
- Fill each pepper with the cheese mixture you prepared earlier.
- Spread a bit of the sauce from the pot on the bottom of a 9x13 baking dish, then place the stuffed peppers on top.
- Cover the stuffed peppers with the remaining sauce. Bake in a preheated oven at 375°F for 1 hour.
- In the last 5 minutes of baking, sprinkle the shredded mozzarella cheese on top to allow it to melt.
