This is my second attempt at making stuffed bell peppers and I finally did it right. The first time, I stuffed the peppers with raw ground meat mixed with raw vegetables. The juices from the meat and vegetables soaked the peppers during baking, making it very soggy. This time, I cooked the filling first, stirred in lots of grated Parmesan and stuffed the sticky gooey mixture into the cavities of the halved peppers. I baked them only long enough to brown the tops and to cook the bell peppers just until they were tender-crisp.
Do red, yellow and green bell peppers taste differently from one another? I don’t know if it’s just my imagination but green bell peppers seem to be the most aromatic while the yellow ones seem to taste the sweetest. But whatever color of bell peppers you choose to stuff, they’ll taste great with this cheesy filling.
- 1 tablespoon butter
- 200 grams ground chicken meat
- 1 onion finely chopped
- 2 celery stalks finely sliced
- 3/4 cup frozen sweet peas thawed
- 2 small red bell peppers cored, seeded and finely chopped
- 1/2 cup grated parmesan cheese
- 1/2 cup fine bread crumbs
- 2 large or 4 medium bell peppers halved lengthwise, seeds and veins removed
Melt the butter in a non-stick frying pan (you’ll need more butter or oil if using a regular pan). When hot, add the ground chicken and cook over high heat until lightly browned, about 5 minutes. Add the onion, celery, red bell peppers and peas. Season with salt and lots of freshly ground pepper. Stir and continue cooking for another two minutes.
Remove from the stove and cool for about 10 minutes. Cooling is faster if you transfer the mixture to a shallow bowl and stir it often.
After the chicken mixture has cooled, stir in the bread crumbs and cheese.
Fill the cavities of the bell peppers with the mixture, top with more parmesan cheese if you like, and bake in a preheated 180C oven for about 10 minutes or until the tops are lightly browned.
Serve with rice, pasta or bread.