Sweet Pepper Relyeno, also known as Stuffed Sweet Peppers, is a versatile appetizer or main course made from mini sweet peppers filled with seasoned ground pork. The pork filling combines spices and aromatics reminiscent of the mixture used in Lumpiang Shanghai, then is placed atop halved peppers, lightly pan-fried, and finished in the oven for a crisp, flavorful result.
This dish should not be confused with Stuffed Mussels; while both may look similar because of the pepper shape, the ingredients and flavors differ. The blend of savory pork and sweet pepper is the highlight here—the pork is well-seasoned and pairs beautifully with the natural sweetness and crispness of the peppers. Although you can serve these with ketchup or your favorite dip, they are flavorful enough to enjoy on their own.
Try this Sweet Pepper Relyeno recipe and see how the combination of textures and flavors comes together. Share your thoughts after you make it.
Sweet Pepper Relyeno Recipe
Ingredients
- 10 pieces sweet peppers sliced into half lengthwise and seeds removed
- 1 lb. ground pork
- 1/2 cup plain breadcrumbs
- 3 pieces eggs
- 3/4 cup Panko breadcrumbs
- 1 medium yellow onion minced
- 1/2 cup minced carrot
- 1 teaspoon garlic powder
- Salt and ground black pepper to taste
- 1/4 cup cooking oil
Instructions
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Prepare the stuffing: combine ground pork, 1 egg, minced onion and carrot, garlic powder, salt, and ground black pepper in a bowl. Mix thoroughly until evenly combined.
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Scoop about 1 1/2 tablespoons (or more, as needed) of the mixture and place it on each halved sweet pepper. Gently press to secure the filling.
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Heat the cooking oil in a frying pan over medium heat.
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Beat the remaining 2 eggs in a shallow bowl. Dip each stuffed pepper into the egg, then press and roll the top side (the side with the filling) in Panko breadcrumbs to coat fully.
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Pan-fry the coated peppers over medium heat until the breadcrumbs turn light to medium brown. Flip and cook the other side (the unstuffed side) for about 2 minutes. Remove and arrange the peppers on a baking tray lined with aluminum foil.
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Preheat the oven to 350°F (175°C).
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Bake the pan-fried peppers for 25 minutes, or until the filling is cooked through and the peppers are tender.
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Remove from the oven and transfer the peppers to a plate lined with paper towels to absorb excess oil.
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Serve warm. Ketchup or your preferred dipping sauce can be offered, though these are delicious on their own. Enjoy!
Nutrition Information
