Stuffed Bell Peppers with Vodka Sauce Recipe

Step by Step Method

Step 1

Preheat your oven to 375°F (190°C). Line a baking dish with foil or lightly grease it.

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Rinse the peppers with cold water and set them aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and red pepper flakes, and cook for an additional minute.

Step 4

Add the ground beef or turkey to the skillet and cook until browned. Drain any excess fat if needed.

Step 5

Stir in the cooked rice, chopped tomatoes, parsley, grated Parmesan cheese, dried oregano, salt, and pepper. Cook for a few more minutes until everything is well combined.

Step 6

Spoon the meat mixture into the hollowed bell peppers, filling them evenly. Place the stuffed bell peppers in the prepared baking dish.

Step 7

In the same skillet, add more olive oil if necessary and heat it over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and red pepper flakes, and cook for an additional minute.

Step 8

Pour in the crushed tomatoes and vodka. Stir well to combine. Simmer the sauce over low heat for about 15 minutes to allow the flavors to meld together.

Step 9

Add the heavy cream to the vodka sauce and stir until well incorporated. Season with salt and pepper to taste. Simmer the sauce for an additional 5 minutes.

Step 10

Pour the vodka sauce over the stuffed bell peppers in the baking dish, covering them with the sauce.

Step 11

Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the bell peppers are tender and the filling is cooked through.

Step 12

Remove the foil and sprinkle grated Parmesan cheese over the top of each stuffed bell pepper. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and lightly browned.