Stuffed Sweet Peppers Recipe

Name: Stuffed Sweet Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups European yogurt; 1 cup freshly chopped dill; 3 tablespoons freshly minced garlic; 1 tablespoon kosher salt; Dash extra-virgin olive oil; Extra-virgin olive oil; 1 onion, finely chopped; 1 carrot, finely grated; 3 pounds ground pork butt; 1 cup pre-cooked rice, such as jasmine; 1/2 cup dried savory; 1 bunch fresh dill, finely chopped; 1 tablespoon kosher salt; 1 tablespoon black pepper; Pinch paprika, Hungarian or Spanish; 30 uniform-size sweet peppers, cleaned and tops cut

Servings: persons

3 cups European yogurt
1 cup freshly chopped dill
3 tablespoons freshly minced garlic
1 tablespoon kosher salt
Dash extra-virgin olive oil
Extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely grated
3 pounds ground pork butt
1 cup pre-cooked rice, such as jasmine
1/2 cup dried savory
1 bunch fresh dill, finely chopped
1 tablespoon kosher salt
1 tablespoon black pepper
Pinch paprika, Hungarian or Spanish
30 uniform-size sweet peppers, cleaned and tops cut

1
For the yogurt sauce: Mix the yogurt, dill, garlic, salt and oil in a bowl.
2
For the stuffed sweet peppers: Preheat the oven to 400 degrees F. Heat some oil in a pan.
3
Add the onions and cook until soft.
4
Add the carrots and cook, stirring occasionally, until soft.
5
Transfer the onion mixture into a large mixing bowl.
6
Fold the pork into the mixture.
7
Add the rice, savory, dill, salt, pepper and paprika and blend well.
8
Fill the peppers with the pork mixture.
9
Place the peppers on a baking pan with raised sides.
10
Add enough water to barely cover the bottom of the pan.
11
Cover the pan with foil and bake, about 30 minutes.
12
Uncover the foil and bake, about 3 minutes.
13
Serve the peppers with the yogurt sauce.
14
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups European yogurt, 1 cup freshly chopped dill, 3 tablespoons freshly minced garlic, 1 tablespoon kosher salt, and more.

Yes, Stuffed Sweet Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Sweet Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions